Bhajke Pohe Chivda (Flattened Rice Chivda / Poha Chivda)

Chivda made with pohe or flattened rice is one of the favorite savory faral dishes on the Maharashtrian Diwali platter. This chiva is similar to churmure chivda, which is made with puffed rice.

I like to use thin pohe for this chivda. The pohe are spread on a flat tray or baking sheet and put out in the sun for a couple hours. Unfortunately, it was a rainy gloomy day when I made this chivda so I used the alternative. I preheated the oven to 200 F and put the baking sheet with the pohe in it for about an hour. During the last 10 minutes I started making the chivda. The pohe were warm and crisp when I needed them.

You will need
6 cups pohe
1/4 cup oil (I used olive oil)
1 tsp. mustard seeds
2 Serrano peppers, cut into 1/2 inch pieces along the length
7-8 curry leaves
juice of half a lime

1/2 tsp. turmeric powder

1/4 tsp. red chilli powder (I used paprika)

salt to taste

1 1/2 cups roasted unsalted peanuts
1 cup daala (roasted yellow gram)
a handful raisins
1 tsp. sugar

If it is a sunny day and you are able to keep the pohe in the sun then put the pohe on a sheet, cover with a cloth or plastic sheet and keep in the sun for a couple hours. If keeping the pohe in the sun is not an option then preheat oven to 200 F. Spread the pohe on a baking sheet and put it in the oven for an hour. After every 15 minutes shake the pohe and put them back in the oven. The pohe will not change color, they will become crispy.

Gather all the ingredients needed for the chivda.

During the last 10 minutes of roasting the pohe start making the chivda. Heat oil in a deep pan and add the mustard seeds, the curry leaves and pieces of chilli pepper.

When the mustard seeds crackle add the lime juice and stand back. The lime juice will cause the oil to splatter. Once it stops add the turmeric powder, red chilli powder and salt. Mix well.

Now add the peanuts and saute them for a minute.

Add the daala (roasted yellow gram) and continue to saute for another minute.

Add the raisins and saute for a minute.

By this time the roasted pohe should be done. Add them to the pan along with the sugar. Turn off heat and working quickly mix everything together. Transfer to another container and allow to cool.

The chivda is ready!

Enjoy!

Note:
Turning off heat after adding the pohe and then transferring them to another container ensures that the chivda does not reek of oil.