Poha or chivda are the Indian names for flattened rice. These light and flaky things can be fried and mixed with nuts and spices to make a crunchy mixture, perfect with milky black tea or even beer. But the following recipe is mostly eaten for breakfast, although I eat it as and when I feel like. There are 2 kinds of poha available in Indian grocery stores: the thin and the thick varieties. I feel the thin one is better for making the dry crispy snack mixture I mentioned earlier. The thick one is more suited for today’s recipe since it won’t get mushy when moistened.

Share: