Awal Mixture Recipe | Poha Mixture Recipe

Poha Chivda, also known as Aval Mixture, is a crisp, salty snack made from poha (flattened rice), roasted nuts, dry fruits and spices. It is very easy to make and is a popular choice during festive seasons like Diwali. It gives good volume hence suitable for distribution and functions. The combination of poha with cashew nuts, peanuts, fried chana dal, raisins, sesame seeds, curry leaves and spices is a great combination of textures and tastes.

This is a quick and easy recipe. It is a light snack that does not feel heavy, making it ideal to eat at any time. Can be made in batches, this recipe is perfect when you want a homemade breakfast that stays fresh for days. With just a few simple ingredients and a little patience while frying, you get a breakfast that tastes much better than store-bought.

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About Poha Chivda

Chivda is a crunchy snack mix also known as namkeen. Namkeen is called salty or spicy snack in Hindi. Poha Chivda is made by frying flattened rice (poha) and mixing it with crunchy nuts, dry fruits and then spice powders. When poha and nuts are deep fried, it absorbs the spices well, making it a great snack.

Poha Chivda is very easy to make and takes only 15 minutes from start to finish. It is not time consuming like traditional mixes or other festive savory snacks, hence very popular during festivals like Diwali. This is a classic delicious and crispy Diwali dish. We call it aval mixture in tamil.

You can easily customize it as per your liking, you can add a mixture of garlic, desiccated coconut and other spice powders like chaat masala, roasted cumin powder etc. You can also adjust the spice level as per your taste.

Reduce the spice and make it kid-friendly. No matter how you make it, it’s one of those snacks that brings back that feeling of comfort and warmth every time you eat it. The combination of ingredients gives an explosion of texture and flavor.

Poha Chivda is an easy snack that you can make in just a few minutes, just get ready with all your ingredients and fry them one by one, mix with your favorite spices and you are all done. Your poha mixture is ready – looks good doesn’t it? Try to make your batch early as Diwali is approaching.

Poha Chivda Video

[embed]https://www.youtube.com/watch?v=JoDLnb2_3Js[/embed]

Poha Chivda Ingredients

• Thick Poha (flattened rice) – This is the key component. This forms the basis of the mixture. Thick poha is best for frying so I suggest using it.
• roasted chana dal – Adds mild nutty flavor and crunch. Roasted gram dal goes well with crunchy poha.
• Curry leaf -Adds aromatic and fragrant flavour.
• peanuts, cashews -Add crunchy texture to the mix.
• Raisin – Adds sweetness and chewy texture to balance the delicious crunch. It also adds a nice contrast to the taste.
• sesame seeds – These tiny seeds add a nutty, slightly roasted flavor and extra crunch to the mix, giving it a lovely depth of texture.
• Turmeric Powder, Red Chilli Powder -Turmeric not only adds color to the mixture but also gives a mild flavor while chili powder adds spice and bright color.
• hing – Aids digestion and enhances taste.
• Oil – To fry the ingredients. Use a neutral oil like sunflower or vegetable oil for frying, or use ghee for more flavor.

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Why does this recipe work

• This recipe is made with simple ingredients.
• This is a quick and easy recipe that takes less than 20 minutes.
• It has a balance of texture and taste. It makes every bite a pleasure.
• This is a great make-ahead snack recipe.
• It’s perfect for festive occasions, or as a breakfast during the week.

How to make Poha Chivda step by step

1.First of all, heat oil in a pan. Place a strainer inside, add 1 cup heaped poha – add it in batches and fry. Mix it well for uniform frying.

2.Pour it into another strainer with larger holes to remove excess oil. Place a bowl under the strainer.

3. Again place the strainer inside the oil and add ¼ cup peanuts and fry until crisp and golden brown. Pour into a strainer and keep aside.

4. Add ¼ cup roasted chana dal and fry till it turns golden. Remove and put in a strainer.

5. After this, add about 20-25 cashews and fry till they turn golden. Remove and put in a strainer.

6. Add 2 tablespoons raisins and fry until golden. Remove and put in a strainer.

7. Add 2 tablespoons sesame seeds and fry till it turns golden. Remove and put in a strainer.

8. Add a handful of curry leaves to it and fry till it crackles. Remove and put in a strainer.

9. Everything is fried and ready.

10. Add all the fried ingredients to a mixing bowl. Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, salt as per taste and a small pinch of asafoetida.

11.Toss it and mix it well.

12. Mix well until it is well coated.

Aval mixture or Poha Chivda is ready. Cool and then store in an airtight container! Serve as a snack with hot coffee.

Expert Tips

• Poha – Always use thick type of poha, because thin poha will become oily and wet very quickly when fried.
• finished – Fry each ingredient separately to ensure that they cook evenly and remain crispy to avoid moisture.
• strainer – Use a strainer with fine holes that fits inside the kadhai or pan.
• Oil – Use only enough oil to fry poha. This helps it avoid absorbing too much oil, keeping it light and crispy.
• frying temperature -Make sure the oil is hot enough but not smoking. This will make the ingredients crisp without burning.
• customize spices – For additional taste you can add roasted cumin powder and chaat masala powder.
• coolant – Allow the mixture to cool completely before storing. This helps keep it crisp for longer and prevents it from becoming soggy.

serving and storage

Serve the aval mixture as a snack with hot tea or coffee. It is perfect for tea time or a festive snack.

Store it in an airtight container at room temperature for up to two weeks. Make sure it has cooled completely before sealing it to maintain its crisp texture.

general questions and answers

1.Why is my chivda not crispy?

If poha is not fried properly then it may remain soft. Make sure to fry it until a “shush” sound stops coming from it. This indicates that it is perfectly crisp. Apart from this, if the oil temperature is low then it may become wet.

2.Can I use red poha or brown poha?

Yes you can. Use thick variety. The taste and color will be slightly different, but will still taste delicious.

3.Can I add other spices to make the mixture tastier?

Yes, if you like extra taste then you can add a pinch of chaat masala, cumin powder or black pepper powder.

4.Can I skip raisins?

The raisins add a sweet crunch, but if you prefer, you can omit it or replace it with other dried fruits.

5.Can I make the aval mixture ahead of time?

Yes, aval mixer is perfect for making in advance. You can prepare the mixture and store it in an airtight container for up to 2 weeks. Just make sure to let it cool completely before storing it to maintain its crispness.

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