Diwali Pohe Chivda

This is a quintessential recipe in every Mumbai household during Diwali. The recipe is originally from Maharashtra but it varies from home to home.

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Flat thin pohe: 2 cups
Curry leaves: few
Green chillies: 2 chopped
Oil : 3 tbsp
Chana Dal : 1 tsp
Turmeric powder: 1/2 tsp
Rai / Mustard seeds: 1 tsp
Thinly sliced dry coconuts: 3 Tbsp
Salt to taste
Sugar 1/2 tsp
Lemon juice of half lime
Dry roast the thin pohe for 3 mins until nice and crisp. Keep stirring while roasting them to avoid burning
Also try roast chana dal and coconut slices for 2 mins
In a kadhai heat oil
When smoky hot, reduce the flame and add mustard seeds. Allow spluttering
Add green chillies and curry leaves. Let them cook till crisp and till all moisture goes. So you need to wait till all bubbles are gone
Add dry coconut slices, chana dal and roast
toast them well.
Add turmeric, salt and lemon juice of half a lime
mix well and add pohe
mix everything well quickly
Now turn off the heat and transfer the chivda to another container
Allow to cook completely before transferring into a dabba
Serve this chivda along with Karanji and other diwali treats
This chivda needs only thin poha not the thick one