Bhajke Poha Chivda/Bhajake Poha Chiwda

 Poha chiwda /chivda is  prepared in every Maharashtra household as  faral/snack during Diwali .There are different types of chiwda that is prepared one of which i have already shared in the blog.the other variety of thick poha chivda requires deep frying of thick poha in batches and later other ingredients are mixed. .Today I am sharing Bhajke poha chiwda ,which requires just few teaspoon of oil and  is one of my favourite chivda its crunchy crispy and very addictive.
Bhajake/bhajke poha literally means roasted poha/puffed rice. .The poha is either roasted till crisp traditionally in the sun But you can use your baking tray to roast it..I have used a readymade packet(check pic below) which is easily available in supermarkets,The same is used to prepare the famous diet chivda ..
Since the poha is roasted already the chivda turns out to be very crunchy crispy with minimal use of oil,few teaspoon oil is just used for the tadka and frying the nuts and peanuts.

 You can add more or less nuts and spices as per your taste,Enjoy this homemade crunchy bhajke poha chivda this Diwali.

ingredients
500 gm bhajke poha
2 to 3 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
3-4 green chillies
2-3 sprigs curry leaves
10 to 12 cashews
2 tbsp raisins
1/2 cup roasted daliya/roasted gram
1/2 cup peanuts
1 1/2 tsp fennel seeds
1/2 tsp turmeric powder
1/4 tsp hing/asafoetida
thinly sliced dry coconut
salt

bhajke poha

 Method

• Heat oil in a wide pan/kadhai once the oil is hot fry the cashews ,raisins,peanuts,coconut slices  and roasted gram in batches using the same oil till it turns crisp and light brown.
• Add chopped green chillies and fry till crisp ,keep aside
• Add curry leaves and fry till crisp
• Now add mustard seeds,cumin seeds and let it crackle
• Add asafoetida and turmeric powder 
• add salt and mix in the poha and mix well ,keep roasting it on slow flame till it turns crisp
• It will take about 7 to 8 minutes to get a crunchy crispy poha
• Mix in salt and all the nuts,dal raisins and mix well.
• Add in fennel seeds
• check for salt ,add if required 
• Give it a good mix.
• Lastly add 1 to 2 tsp sugar and mix well.
• Let it cool completely before storing it in airtight container.

 I also add crushed fried garlic to this chivda it gives a very nice flavour,Use 8 to 9 garlic ,crush it with the skin.
Fry it in the oil while frying nuts,till crisp and golden brown
Make sure the chillies ,and garlic are fried till crisp golden brown if not fried till crisp it will become soggy hence the chivda will also loose the crispiness.
You can also add red chilli ,coriander powder to this ,once you add turmeric you can mix in the powders if using.