You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Maharashtrian  >  Jada Poha Chivda, Jar Snack

Jada Poha Chivda, Jar Snack

 

This recipe has been viewed 60261 times
5/5 stars  100% LIKED IT   
1 REVIEW ALL GOOD


jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda | with 35 amazing images.

jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda is a delicious Indian jar snack. Learn how to make fried poha chivda.

To make jada poha chivda, heat the oil for deep-frying in a deep non-stick pan, dip the strainer in it and put half of the poha in it and deep-fry on a medium flame till it turns crisp but not brown. Drain on an absorbent paper. Repeats step 1 to deep-fry the remaining half of the poha. Keep aside. In the same strainer, place the coconut slices and deep-fry them in the same oil till they turn light brown in colour from both the sides. Drain on an absorbent paper and keep aside. Repeat step 3 to deep-fry the roasted chana dal, cashewnuts, curry leaves, peanuts and raisins individually one by one. Keep aside. Heat the oil in another deep non-stick pan and add the mustard seeds and asafoetida. When the seeds crackle, add the turmeric powder, chilli powder and salt and mix well. Add all the deep-fried ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Transfer the mixture into a deep bowl and cool slightly. Once slightly cooled, add the sugar and toss well. Cool completely and serve or store in an air-tight container and use as required.

Fried poha chivda is the homemade version of an all-time favourite Maharashtrian jar snack – poha chivda. With a mix of sweet, salty and nutty flavours, and a wondrous blend of textures, this chivda is sure to appeal to young and old alike.

It is important to deep-fry each of the ingredients separately and drain them before mixing together. This is because each ingredient is unique in its own texture and thus has to be fried for a particular time. And don’t forget the small quantity of sugar because it is responsible for the unique flavour of the chivda namkeen snack.

This Indian thick poha chivda tastes quite similar to the store-bought one, but has a fresher taste and crispier mouth-feel. Try other jar snack recipes like mini bhakarwadi or whole wheat flour chakli.

Tips for jada poha chivda. 1. Prefer to use a strainer with thin holes. 2. Deep fry the jada poha till they puff up. We do not need to brown them. 3. The raisins and roasted chana dal get fried immediately. So keep a close watch while frying them. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.

Enjoy jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda | with step by step photos.

Jada Poha Chivda, Jar Snack recipe - How to make Jada Poha Chivda, Jar Snack

Tags

MaharashtrianMaharashtrian Snacks NashtaMaharashtrian BreakfastIndian Jar SnacksEvening Tea SnacksDiwaliDiwali Snacks

Preparation Time:    Cooking Time:    Total Time:    Makes 4 cups

Ingredients
Method
For jada poha chivda
    For jada poha chivda
  1. To make {span class="bold1"}jada poha chivda{/span}, heat the oil for deep-frying in a deep non-stick pan, dip the strainer in it and put half of the poha in it and deep-fry on a medium flame till it turns crisp but not brown. Drain on an absorbent paper.
  2. Repeats step 1 to deep-fry the remaining half of the poha. Keep aside.
  3. In the same strainer, place the coconut slices and deep-fry them in the same oil till they turn light brown in colour from both the sides. Drain on an absorbent paper and keep aside.
  4. Repeat step 3 to deep-fry the roasted chana dal, cashewnuts, curry leaves, peanuts and raisins individually one by one. Keep aside.
  5. Heat the oil in another deep non-stick pan and add the mustard seeds and asafeotida.
  6. When the seeds crackle, add the turmeric powder, chilli powder and salt and mix well.
  7. Add all the deep-fried ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  8. Transfer the mixture into a deep bowl and cool slightly.
  9. Once slightly cooled, add the sugar and toss well.
  10. Cool the {span class="bold1"}jada poha chivda{/span} completely and serve or store in an air-tight container and use as required.

Jada Poha Chivda Video

Jada Poha Chivda, Jar Snack recipe with step by step photos

If you like jada poha chivda
  1. If you like jada poha chivda, then also try other jar snacks like
    • chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with 22 amazing photos.
    • jowar dhani popcorn | healthy Indian jowar puffs popcorn | jowar dhani chivda with coconut and peanuts | with 16 amazing images.
    • kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | kolhapuri bhadang Indian jar snack | with 18 amazing images.

What is jada poha chivda made of?
  1. Jada poha chivda is made of 2 cups thick beaten rice (jada poha), oil for deep-frying, 1/2 cup dry coconut (kopra) slices, 1/4 cup roasted chana dal (daria), 1/4 cup cashewnut (kaju) halves, 25 curry leaves (kadi patta), 1/4 cup raw peanuts, 2 tbsp raisins (kismis), 1 tbsp oil, 1 tsp mustard seeds ( rai / sarson), 1/4 tsp asafoetida (hing), 1 1/4 tsp chilli powder, 1/4 tsp turmeric powder (haldi), salt to taste and 2 tsp powdered sugar.

How to select thick beaten rice, jada poha
  1. Look inside the bag to make they are not too powdery, though some crumbling is inevitable.
  2. The poha should not be curved in shape. 
  3. Also check for signs of moisture or lumpiness. 

How to deep fry jada poha
  1. To deep fry jada poha, heat the oil for deep-frying in a deep non-stick pan. To check if the oil is hot, drop a flake of poha. If it rises immediately, the oil is ready for deep frying. 
  2. Dip a strainer in it and put half of the poha in it. Ensure to use a fine hole strainer. 
  3. Deep-fry on a medium flame till it turns crisp but not brown. They will puff up immediately. We do not need to brown them. Drain on an absorbent paper.
  4. Repeat to deep-fry the remaining half of the poha. Keep aside.

How to deep fry nuts and dal
  1. To deep fry nuts and dal, in the same strainer, deep fry 1/4 cup raw peanuts in the strainer in the oil and deep-fry them in the same oil till they turn light brown in colour from all the sides. .
  2. Add deep fried peanuts to the same plate of fried jada poha.
  3. Repeat the strainer method of step 1 to deep-fry 1/2 cup dry coconut (kopra) slices and deep-fry them till they turn light brown in colour from both the sides.
  4. Add fried coconut also to the same plate.
  5. Repeat the strainer method of step 1 to deep-fry 1/4 cup roasted chana dal (daria). This gets fried immediately. So keep a close watch. 
  6. Add deep fried chana dal to the same plate of coconut.
  7. Repeat the strainer method of step 1 to deep fry 1/4 cup cashewnut (kaju) halves.
  8. Add deep fried cashewnuts to the same plate.
  9. Finally repeat the strainer method of step 1 to deep fry 2 tbsp raisins (kismis). These tend to turn black and chewy very fast. So remove them quickly. 
  10. Add fried raisins to the same plate. 
  11. Then repeat the strainer method of step 1 to deep fry 25 curry leaves (kadi patta). This also gets fried very quickly. These will lose all the moisture and turn crisp on frying.
  12. Add fried curry leaves also to the same plate. 
  13. Mix well and keep aside.

How to make jada poha chivda
  1. To make jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda, heat 1 tbsp oil in another deep non-stick pan.
  2. Add 1 tsp mustard seeds ( rai / sarson).
  3. Also add 1/4 tsp asafoetida (hing).
  4. When the seeds crackle, add 1/4 tsp turmeric powder (haldi).
  5. Add 1 1/4 tsp chilli powder.
  6. Add salt to taste.
  7. Mix well.
  8. Add all the deep-fried ingredients.
  9. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  10. Transfer the mixture into a deep bowl and cool slightly.
  11. Once slightly cooled, add 2 tsp powdered sugar. We have used powdered sugar so it mixes well with the other ingredients of the jada poha. 
  12. Toss well.
  13. Cool completely and serve jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda | or store in an air-tight container and use as required.

Tips for jada poha
  1. Prefer to use a strainer with thin holes. 
  2. Deep fry the jada poha till they puff up. We do not need to brown them. 
  3. The raisins and roasted chana dal get fried immediately. So keep a close watch while frying them. 
  4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
Nutrient values per cup
Energy391 cal
Protein5.2 g
Carbohydrates32.9 g
Fiber1.5 g
Fat26.5 g
Cholesterol0 mg
Vitamin A176.8 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.9 mg
Vitamin C2.9 mg
Folic Acid7.2 mcg
Calcium67.5 mg
Iron7.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium10.7 mg
Potassium126.6 mg
Zinc0.4 mg
Outbrain

Reviews

Jada Poha Chivda, Jar Snack
 on 22 Aug 18 05:30 PM
5

This is all time chivda snacks made at our home. This you will find in all maharashtrian home.
Tarla Dalal
23 Aug 18 08:58 AM
   Hi Divya, Happy to know you liked the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!