This is a very simple mixture compared to the traditional South Indian mixture. All you need is just 4 main ingredients. Not only it is easy to prepare but also tastes very delicious. As Diwali is approaching, I wanted to share this easy mixture recipe. I saw this on a television show long time back and had noted it down. Adding grated fried potato makes this mixture super delicious. Today we will learn how to make aval mixture/poha chivda following this easy recipe.
Aval Mixture Recipe-Poha Chivda
Prep Time : 10 mins
Cook Time : 30 mins
Serves: 3 cups
Recipe Category: Snacks
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 3 cups
Recipe Category: Snacks
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Poha-Aval -2 cups
Potato -1 big
Cashew nuts-1/2 cup
Roasted Peanuts-1 cup
Curry leaves- few
Asafoetida-hing -1/2 tsp
Chilli powder as needed
Salt needed
Oil for deep frying
Preparation
Wash, peel the skin and grate potato using the blade with big holes. The grated potato should be a little thick and not fine. Grate just before frying to prevent discoloration.
Roast peanuts and remove the skin. I bought roasted peanuts, cleaned it and added to the mixture.
Method
Heat oil, add the aval and fry it. Remove it with a slotted ladle and keep it aside.
In the same oil, add grated potato and fry until golden brown, remove it and place it in a colander.
In the same oil, fry cashew nuts and curry leaves separately. Now mix the fried potato, aval/poha, cashew nuts, roasted peanuts (you do not have to fry peanuts, just add roasted peanuts) and curry leaves.
Add hing, salt needed and chilli powder. Mix everything until it is well coated with the spices.
Store it in a bottle or airtight container and enjoy. This stays good for 10-12 days.
Do not miss my collection of Diwali Sweets and Snacks
More Mixture Recipes
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yummy..mixture
Should we deep fry poha
In Mumbai two types of poha available. one is thin and the other is thick poha. kindly let me know which one sd we use for this aval mixture
Sirisha – I have mentioned it clearly in the first sentence under method that you have to fry the aval/poha.
Savithri -You can use any aval but thicker variety is preferable.
Hi Padhu,
I think the cyber space swallowed my comment yesterday. I made the poha chivda mixture yesterday afternoon. I grated the potato as you had instructed, but, when I started frying, the whole thing got lumpy and mushy. I am not sure what I did wrong. perhaps I should have fried a little at a time? Please answer.
Zakiah.
You can see my grated potato in the picture above. It is thick and separate. After washing and peeling the potatoes, wipe it dry, grate it using the big holes in the grater and immediately fry it. You should grate potato only minutes before frying. One big potato is more than enough.
That is EXACTLY what I did. Used the big holes for grating, after drying the cleaned potato. I used one Idaho potato we get in the grocery store here in the States, and fried IMMEDIATELY. Next time I will see if I should fry a few at a time or grate right into the hot oil. Anyway, thanks for the recipes. I have enjoyed making them here, and get a taste of South India in the Midwest of United States. Very nostalgic.
Padhu, she is right about frying the potato pieces few at a time. I used a small kadai, and with my first batch, all of them lumped up together. But from the second batch I grated very few pieces straight into the oil (so that the pieces will naturally have some gap between them). The results were much better. I also made sure not to stir the oil until the potatoes were fried.
Can i skip the potato?
Yes, you can skip potato if you do not prefer.
You can use aval pori also. As I have not tried I cannot tell you about the taste. But I feel it will be good.
Thanks! I will try with aval pori next time and tell you how it tasted
Can we add almonds and pistachio if so should they be. Fried
Yes, you can. Roast it and add. Chop almonds.