Chivada (Mixture) in general is weak point for all most everyone i guess :) This one is very common preparation we end up preparing. Even more than one with thin poha (though i like that one too).
2 Cup Thick Poha
2.5 Spoon Red Chilli Powder
1/4 Spoon Sesame Seeds
1/4 Spoon Jeera
1/2 Cup Peanuts
1/4 Cup Pootane Daal(Chanaa Daal)
1.5 Spoon Sugar
7-8 Curry Leaves
4 Spoon Cashews
4 Spoon Raisins
1/4 Spoon Mustard
A pinch of Asafoetida
Salt to taste
- Roast jeera and sesame seeds over low flame for around 3-4 minutes
- Dry grind jeera, sesame seeds and sugar to form fine powder
- In a big pan, mix the above powder, 2 spoon of red chilli powder, cashews, raisins and salt to taste. Mix well
- In a pan heat oil over medium flame
- Fry pohas in small batches by adding them in another strainer (steel or aluminium one) which is dipped in the hot oil
- Drain them on the kitchen towel and keep adding them to the above masala mixture when 2-3 batches are on towel. Mix well
- When pohas are fried completely, strain out the remaining oil and heat it in a pan (around 2-3 spoon)
- Fry groundnut till they turn reddish in it. Keep them aside.
- In same oil, add mustard and let it splutter.
- Add Asafoetida, curry leaves and futaane daal(chanaa daal) and roast it for around 2 minutes.
- Add in fried groundnuts and remaining 1/2 spoon of red chilli powder and add this mixture to the chivada mixture prepared earlier. Mix well.
Use litte oil at a time and add some more oil when half way though. The oil turns black after frying poha, so it would help in reducing the remaining quantity that we need to throw away.
Using strainer helps in taking out pohas easily after they are fried.
I drained the fried pohas over kitchen towel so that it can soak out oil, but one must make sure to transfer them to masala mixture when it is warm and before it cools down