How to make Chatpata Chivda - Roasted poha mixed with chana dal, peanuts, sesame seeds and dried coconut slices

This recipe is from the book Kadai Cooking.

Main Ingredients : Nylon Poha (नायलॉन पोहा), Peanuts (मूंगफली)

Cuisine : Maharashtrian

Course : Snacks and Starters

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Chatpata Chivda

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Snacks and Starters recipes like Fruit Bar, Poached Egg Tuna Burger, Baked Mushroom And Nut Crumble, Dry Manchurian.

Chatpata Chivda Recipe Card

Chatpata Chivda
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chatpata Chivda Recipe

  • Nylon Poha 250 grams

  • Peanuts

  • Oil

  • Curry leaves 25

  • Green chilli broken 3

  • Sesame seeds (til) 1 tablespoon

  • Peanuts 1/2 cup

  • Roasted chana dal (dalia) 2 tablespoons

  • Dried coconut ( khopra) thinly sliced 1/4

  • Turmeric paste 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Powdered sugar 2 tablespoons

  • Salt to taste

Method

Step 1

Dry-roast the poha in a kadai over medium heat till crisp. Transfer to a bowl and set aside.

Step 2

Heat the oil in the same kadai; add the curry leaves, green chillies, sesame seeds, peanuts, roasted chana dal and dried coconut and sauté over low heat till they change colour.

Step 3

Stir in the turmeric powder and chilli powder. Add the poha and mix gently so that the poha flakes do not break.

Step 4

Sprinkle powdered sugar and salt and mix well. Remove from heat and set aside to cool.

Step 5

Place in an airtight jar. This chivda has a long shelf life.

Also try out these recipes from Maharashtrian Cuisine like Hirvee Mirchi Cha Thecha , Bharli Mirchi, Atle Chi Bhaji , Tallela Masalyatla Sarga.

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