* paper poha – 250 gms
* ground nuts(peanuts) – 2 tbsp
* red chili powder – 1 teaspoon or according to taste
* salt – 2 tsp
* oil – 2 or 3 tbsp
* sugar (optional) – ½ tsp
* curry leaves – 8-10
* Dalia (puthane/roasted gram,chana) – 2 tbsp
* Dried coconut(copra) – ½ cup, cut in thin strips.
* Mustard seeds – 1 tsp
* Cumin seeds – 1 tsp
* Turmeric powder – ¼ tsp
* Asafetida – ¼ tsp
1. Heat oil in a large wok. When oil is hot, reduce heat and add the peanuts and fry till just done.
2. Remove from oil and put on a plate.
3. In the same oil, add the copra pieces and fry on low heat till golden brown. Do not let it turn black. Remove from oil and put along with peanuts.
4. Add the mustard and cumin seeds. When they stop spluttering, add asafetida powder and turmeric powder, curry leaves.
5. Add the beaten rice. Mix well. Keep the heat low. Keep stirring till the poha gets crisp.
6. Add chili powder, salt, sugar, peanuts, copra pieces and mix well.
7. Taste it and add salt or chili powder if necessary. When the aval is crisp, remove from stove and cool completely.
Fill in container with airtight lid. This will keep for almost a month.
1. Keeping the thin aval in the sun for a few hours will reduce the time you need to crisp the poha on the stove.
2. You may use green chilies instead of red chili powder if you wish. Add the chopped green chilies in the oil after mustard and cumin seeds have spluttered.
3. Using green chilies will gives a lighter color to chivda. With red chili powder, you will get a redish color though that looks nice too.