Today I am presenting Poha Chivda, a classic Maharashtrian Diwali Faral item/snack, but with a twist. Before I get carried away, let me start at the very beginning.
As a blogger, I am often introduced to brands and spices that I may not have otherwise discovered easily. SPRIG is one such brand that I discovered through the promotion at BetterButter, the Indian Recipes site.
One day, I receievd and email from BetterButter about a promotion launched by SPRIG. We would receive a free sample of any one spice blend from them and in return we had to create a unique recipe with that spice blend and post it on BetterButter.
My curiosity was piqued and I set about exploring the spice blends SPRIG had to offer. I was torn between the many choices, but the one that intrigued me most was the, with its many warm spices. The way SPRIG describes it, this spice blend is versatile and can be used “...as a rub, marinade, glaze, paste, crumb, sprinkle or dressing!” And indeed this claim is true!
I considered the many ways to use this spice blend but with Navratri almost over and Diwali around the corner, it was Diwali snacks that were on my mind.
So here I am with the Poha Chivda flavoured with SPRIG Tangier Mediterranean Spice Blend. I carried this snack with a twist to the Navratri Haldi Kumkum at a dear friend’s home and shared it with a group of about 12 people. Everyone was wondering why I was feeding them Poha Chivda, but being good friends took a spoonful. When they discovered the flavour they all wanted to know what were the spices I added to it because they loved the warm aftertaste.
Here is the recipe for the traditional Poha Chivda!
The best part about using the SPRIG Tangier Mediterranean Spice Blend was that it did not take away or detract from the original feel of the Poha Chivda, but rather enhanced it.
I am happy to have participated in this promotion and look forward to trying many more of SPRIG’s products.
How to Make Poha Chivda with SPRIG Tangier Mediterranean Spice Blend
Poha Chivda with SPRIG Tangier Mediterranean Spice Blend
- 2 Cups Thin Poha, Patal Pohe
- 2 tsps SPRIG Tangier: Mediterranean Spice Blend
- 1/4 Cup Peanuts
- 1/4 Cup Roasted Chana Dal, Phutane
- 1 tbsp Split Cashew
- 2 Green Chillies, Finely Chopped
- 8-10 Curry Leaves
- 1/2 tsp Turmeric
- 1 tbsp Oil
- Salt to Taste
- Over medium flame, heat a kadhai.
- Add the Poha and dry roast while stirring constantly with a gentle hand till it turns crisp. If you do not mix continuously, the Poha will turn brown and/or curl at the edges.
- Remove the Poha into a large plate and let it cool.
- In a kadhai, heat the oil.
- Add the phutane/roasted dal and fry till it is light brown.
- Remove the dal from the oil and set it aside.
- Add the peanuts to the same oil and fry till they are golden brown and start to pop.
- Remove the peanuts from the oil and set aside.
- Add the cashew pieces to the same oil and fry till they are light golden brown.
- Remove the cashew pieces from the oil and set aside.
- To the oil, add the chopped green chillies and curry leaves. I tear the curry leaves to release the aroma.
- Fry till they are crisp.
- Turn off the heat.
- Immediately add the fried dals and nuts to the tempering and mix well.
- Add turmeric and salt, and mix well.
- Now add the roasted poha and mix well.
- Sprinkle the SPRIG Tangier: Mediterranean Spice Blend on the Poha Chivda.
- Mix well.
- Set aside for at least 30 minutes for the spice blend to flavour the Poha Chivda.
- Store in an air-tight bottle.
- Surprise your guests with Poha Chivda Spiced with SPRIG Tangier: Mediterranean Spice Blend.