Snacking on chivda is every desi's guilty pleasure. Here's a chivda made with the basic ingredients that are easily available at home and gets done super quickly!

PAPAD POHA CHIVDA

Ingredients

2 mini sago papads
2 medium urad dal papads
2 cups thin pressed rice (poha)
2-3 tbsps oil +for deep-frying
1 tsp mustard seeds
½ tsp asafoetida
½ tsp turmeric powder
2-3 green chillies, chopped
10-12 curry leaves
2-3 tbsps peanuts
Salt to taste
1 tbsp powdered sugar

Method

1. Heat sufficient oil in a kadai.
2. Dry-roast pressed rice in a non-stick pan for 2-3 minutes.
3. Deep-fry urad dal papads in hot oil till it puffs ups and light golden. Drain on absorbent paper and cool. Similarly, deep-fry sago papads and cool.
4. Coarsely crush fried papads in a bowl.
5. To prepare tempering, heat 2-3 tbsps oil in a non-stick pan. Add mustard seeds and let them splutter.
6. Add asafoetida, turmeric powder, green chillies, curry leaves and peanuts, mix and cook for 1 minute. Switch off heat and cool.
7. Add crushed papads, salt and powdered sugar to roasted pressed rice and lightly mix.
8. Add the tempering to pressed rice mixture, mix well and set aside to cool.
9. Serve or store.

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