One of the most awaited festival is just around the corner… Yes, It’s Diwali!! There are so many childhood memories related to this beautiful festival. One of the reason to wait for this festival is Delicacies/ Faral(in marathi) we make and serve to our dear ones. This Dish is my hubby’s favorite. All those ingredients may look  lot, but this chivda tastes very yummy and crunchy. Also it is very easy to make. One can make it any time to enjoy as a snacks too.

5 cups thin poha/flattened rice (roasted in the oven, for detail look into tips)
1/4th Cup peanuts
1/4th Cup sliced dry coconut
1/4th Cup chopped coariander leaves/dry coriander leaves
3-4 Garlic cloves
1/4th inch ginger
Curry leaves, more than 1/4th cup
1 Tsp Mustard seeds
1 Tsp Cumin
1 Tsp red chili powder or as per taste
1/2 Tsp turmeric
1/2-1 Tsp cumin coriander powder
1/4 tsp asafoetida/hing
salt for taste
1/2- 2 Tsp sugar or more(optional)
3-4 Tbsp oil

Crush ginger garlic together and make fine paste.  In a kadhai, heat oil, add peanuts and fry till golden, remove from the oil and set aside. Add sliced coconut, and fry till light golden(remove it fast as coconut burns easily). Now in the same oil add mustard seeds, let it splutter then add cumin seeds. lower the heat, add crushed ginger garlic paste, chopped coriander, saute till they become pink. Add curry leaves, saute till all the water evaporates from curry leaves and coriander(When water evaporates, coriander will become crispy). Remove the kadhai from the heat, Now add turmeric, hing, red chili powder, cumin coriander powder saute for 12-15 seconds. Add thin poha, place kadhai on the heat again. Add salt and mix well. Roast the on poha medium low heat for sometime(5-8 min) till everything is well mixed. remove from the heat and let it cool completely. Store in a air tight container. It stays fresh for month or two.

1) To save the time for cooking…If you have oven, preheat it on 200 F temperature, spread the poha evenly in tray and roast it for 12-15 minutes.
If you don’t have oven, simply add the poha into the oil mixture and roast till it becomes crunchy (takes 10-15 min)and everything mixed well.
2) Ginger garlic paste need to be saute till it becomes pink, if not.. chivda will not be crunchy.
3) If using fresh coriander, make sure to saute it till it becomes crunchy, otherwise the chivda will loose it’s crunchiness.
4)One can add green chilies too, but the same rule applies to keep the crunchiness.
5) If one feels the spicyness is less, you can add more red chili powder even after adding poha. Just add the required amount of red chili powder, add little oil and mix well.