Poha Chivda Diwali snacks

Diwali special Crispy Poha Chivda,This is the main snack for Diwali in Coastal region

Divali begins in Konkan and Goa on the day of Naraka Chaturdashi. The houses are cleaned and decorated with kandeel lamps, mango leaves, and marigold flowers. The utensils are made to shine, filled with water, and decorated for the holy bath the following morning. On the eve of Naraka Charurdashi, paper-made effigies of Narakasura, filled with grass and firecrackers symbolizing evil, are made. These effigies are burnt at around four o'clock in the morning. Firecrackers are burst, and people return home to take a scented oil bath. Lamps are lit in a line. 

The women of the house perform aarti of the men, gifts are exchanged, a bitter berry called kareet is crushed under the feet in token of killing Narkasur, symbolising evil and removal of ignorance. Different varieties of Poha and sweets are made and eaten with family and friends.Festivities continue till Tulsi Vivah and lamps are lit every evening. Celebrations include Lakshmi puja on the Diwali day, Krishna puja or Govardhan puja and cattle worship on Balipratipada day, Bhaubeej, and Tulsi vivah.

Ingredients
Thin paper Poha: 1 kg
Groundnuts : 1cup
Dry copra slices: 1cup
Fried gram: 1 cup
Mustard seeds: 2sps
Green chilies: 10-15
Curry leaves: 1/2 cup
Turmeric: 2sp
Cumin(jeera): 2 Tbsp
Powdered sugar: 1cup
OIL : 1 cup

Method
Take Thin Poha & dry it in sunlight for 2 hrs
In a pan with oil 2sps fry Groundnuts till brown
Similarly fry Dry copra slices & fried gram till light brown
In a Big Dish preferably Kadai heat Oil
Add mustard & once splattered add curry leaves
Then add Jeera & Green chilies in half'
Fry till green chilies  changes colour
Add Turmeric add salt to taste
Lastly add Poha & mix well till it gets coated
Then add Fried Groundnuts Copra & fried gram mix
Lastly add powdered sugar & mix well
Turn off the heat & mix well leave it to cool down
Bring to room temperature  it will turn crispy

POHA CHIVDA IS READY FOR SNACKING