Poha Chivda Recipe

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Directions

• Heat a deep non-stick pan and dry roast the thin beaten rice on a medium flame for 2 to 3 minutes and stir continuously or roast till crisp and keep it aside.
• Heat the oil in a deep non-stick pan and add the mustard seeds and curry leaves and once the seeds crackle add the peanuts, roasted chana dal and cashew nuts, mix it well and fry on a medium flame for 2 to 3 minutes or fry till they turn light brown in color.
• Add the turmeric powder, mix it well and fry on a medium flame for 30 seconds.
• Add the roasted thin roasted rice, chili powder, powdered sugar and salt, mix it well and cook on a medium flame for 2 to 3 minutes, once done, switch off the flame and stir continuously and keep it aside to cool.
• Once cooled, store in an airtight container and enjoy whenever you want to.

• Energy 330 cal
• Protein 5.7 g
• Carbohydrates 49.2 g
• Fiber 0.8 g
• Fat 12.3 g
• Zinc 0.3 mg
• Cholesterol 0 mg
• Vitamin A 132.2 mg
• Vitamin B10.2 mg
• Vitamin B2 0.1 mg
• Vitamin B3 2.6 mg
• Vitamin C 2.5 mg
• Folic Acid 0 mg
• Calcium 19.2 mg
• Iron 11.5 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 15.2 mg
• Potassium 130.9 mg

Meghna Nath