Diwali special Nylon Poha Chivada

Diwali special Nylon Poha Chivada

Today’s recipes is Diwali special nylon poha chivda. This chivda turns out not only crunchy but also the poha remains as it is. This is a very easy and simple recipe. We already have seen many Diwali faral recipes and also different chivda recipes. This is yet another delicious addition to the list. You can try this recipe at home and drop a comment for me.

When we speak about chivada, the main thing is the poha should not shrink. Also it should not be oily. Of course, it should be tasty and crunchy too!! So, today I am sharing lot many tips to make perfect chivda. I am using nylon poha and making it in a small kadhai!! It turns out nice and crunchy. I think, you should try it at least once.

Recommended Recipes

1. Jaad Pohe Chivada – Marathi Recipe
2. Crispy and Namkeen Suji Chivada – Marathi Recipe
3. Quick Poha Masala Chivda – Marathi Recipe
4. Patal Poha Chivda – Marathi Recipe
5. Bhajake Pohe Chivda – Marathi Recipe

Some Interesting facts about Diwali special Nylon Poha Chivada :-

Diwali is said to be king of festivals. It is celebrated with great enthusiasm all over India. Diwali faral is main part of it in which people make chivda, different ladoo, karanji, chakli, shankarpali, anarase etc. The nylon poha used for this recipe has a little different texture than patal poha. Still it not only looks nice but also tastes super delicious. You son’t need a big kadhai or pot for making it. Though we are using 1 kilo poha, I will use small kadhai to make it. Surprised, aren’t you? Let’s see how to make it!!

Diwali special Nylon Poha Chivada

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• 1 kg Nylon Poha
• 1/2 cup / 100 gm Oil
• 1 1/2 cup / 200 gm raw Peanuts
• 1 cup / 100 gm roasted Chana dal
• 100 gm dry Coconut slices
• 1 cup Cashew nuts
• 1 cup black Raisins (Optional)
• 1/2 cup / 100 gm Oil
• Chopped green chilies
• Curry leaves
• 1 tbsp Turmeric powder
• 1/4 tsp Hing
• 1 tsp Cumin powder (Optional)
• Salt to taste
• 2 tbsp powdered Sugar
• 1 tsp Chat masala

Instructions

Step 1: Strain the poha really good through a strainer and dry it under hot sun for a day.

Step 2: Roast a little poha at a time on low heat for about a minute and spread it on a butter paper.

Step 3: For tadka heat up oil in a pan and add peanuts.

Step 4: Fry peanuts really good until they turn reddish and take them out, drain excess oil and spread them on roasted poha.

Step 5: In the same oil add roasted chana dal and fry it well.

Step 6: When roasted chana dal is fried well, take it out, drain excess oil and spread it on poha.

Step 7: In the same oil add dry coconut slices and fry well until they turn reddish.

Step 8: Take the coconut slices out, drain excess oil and spread them on the poha.

Step 9: In the same oil add cashew nuts and fry well.

Step 10: When cashew nuts get golden color, take them out, drain excess oil and spread on the poha.

Step 11: In the same oil add black raisins and fry well.

Step 12: When black raisins are fried well, take them out, drain excess oil and spread them on the poha.

Step 13: Add oil and heat it up together.

Step 14: When the oil is hot enough, add green chilies and fry well.

Step 15: When the green chilies are almost fried, add curry leaves and turn off the gas.

Step 16: After a few seconds, turn the gas on again for about a minute.

Step 17: Turn off the gas after about a minute and add turmeric powder, hing and mix well.

Step 18: Spread this tadka on the poha and add cumin powder.

Step 19: Mix everything well together and let the chivda cool down completely.

Step 20: Add salt, powdered sugar and chat masala and mix everything well together. Nylon poha chivada is ready.

Notes

• Make sure you roast a little poha at a time and not the whole lot!!
• Spread a news paper and butter paper on it. You can use tissue paper or paper towel or paper napkin or a clean cotton cloth too in place of butter paper.
• You can use 2 cups peanut if you want.
• You can use 1 1/2 cup roasted chana dal if you want.
• Adding black raisins is optional You can skip it if you don’t want.
• You can use raisins in place of black raisins.
• Adding cumin powder is optional. You can skip it if you don’t want.
• Make sure you add salt, sugar and chat masala when the chivada has cooled down completely.
• You can store it in an airtight container when it cools down completely. It has shelf life of about a month.

Recipe Video

Servings

This is yet another traditional faral special recipe. These turn out nice and crispy. It is a very easy and simple recipe. Serve it on the king of festivals, Diwali or as tea time snack on any other day too!!