Poha Chivda | Roasted Poha Chivda

Poha Chivda is a popular Indian savory snack made from thin poha (flattened rice), spices, nuts and dry fruits. This crunchy, flavorful mixture is a must have snack for Diwali. It is basically an Indian version of trail mix.

This recipe is especially popular during Diwali. A quick snack that lasts for days. It is served to the guests and enjoyed by the family members during the festive season. Mostly this is prepared as a savory snack during Diwali. Every household has their own variation to this poha chivda.

Here I am sharing easy Thin Poha Chivda recipe with step by step instructions and video. This quick and easy recipe is perfect for your Diwali snack. Learn how to make this healthier, guilt free snack with few tablespoons of oil which is as good as the traditionally prepared deep fried poha chivda.

There are two types of poha that are available in the market – thin and thick. For this chivda recipe, we will be using thin poha.

Recipe Video :-

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How to make Poha Chivda :-

Add thin poha in a wide pan. Dry roast on low flame till it is crisp. Keep it aside.

In the same pan heat oil. Add peanuts and roast till crisp.

Add cashew, roasted gram dal, dry coconut slices and roast for 3-4 minutes.

Then add raisin and roast till the raisins puff up. Keep the nuts aside.

In the same pan add mustard seeds and let it crackle.

Add green chili, curry leaves and saute till crisp and dry. Then add hing, turmeric, red chili powder, roasted nuts and mix well.

Now add nuts mixture to roasted poha along with salt, powdered sugar, aamchur powder and mix everything well.

Enjoy Poha Chivda.

Tips :-

Ensure you are using thin poha as it gets crispy without soaking up too much oil. Thick poha won’t give the same texture.

Cool completely before storing.

Store in an airtight container for up to 2 weeks.

You can add any nuts of your choice.

Fry chili and curry leaves till crisp and dry. If they have moisture left in them, they tend to make the chivda soggy on storing.

Poha Chivda

Recipe by Divya PatelCourse: SnacksCuisine: Indian

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Poha Chivda is a popular Indian savory snack made from thin poha (flattened rice), spices, nuts and dry fruits. This crunchy, flavorful mixture is a must have snack for Diwali. It is basically an Indian version of trail mix.

Ingredients

• 4 Cup Thin Poha (flattened rice)

• 3 Tbsp Oil

• ¼ Cup Peanuts

• ¼ Cup Cashews

• 2 Tbsp Roasted Gram Dal (daliya)

• ¼ Cup Dry Coconut Slices

• 2 Tbsp Raisin

• ½ Tsp Mustard Seeds

• 2 Green Chilies (chopped)

• Curry Leaves (few)

• Hing/Asafoetida (a pinch)

• ½ Tsp Turmeric

• ¼ Tsp Red Chili Powder

• Salt to taste

• 1 Tsp Powdered Sugar

• 1/8 Tsp Aamchur Powder

Directions

• Add thin poha in a wide pan. Dry roast on low flame till it is crisp. Keep it aside.
• In the same pan heat oil. Add peanuts and roast till crisp.
• Add cashew, roasted gram dal, dry coconut slices and roast for 3-4 minutes.
• Then add raisin and roast till the raisins puff up. Keep the nuts aside.
• In the same pan add mustard seeds and let it crackle.
• Add green chili, curry leaves and saute till crisp and dry. Then add hing, turmeric, red chili powder, roasted nuts and mix well.
• Now add nuts mixture to roasted poha along with salt, powdered sugar, aamchur powder and mix everything well.
• Enjoy Poha Chivda.

Notes :-

• Ensure you are using thin poha as it gets crispy without soaking up too much oil. Thick poha won’t give the same texture.
• Cool completely before storing.
• Store in an airtight container for up to 2 weeks.
• You can add any nuts of your choice.
• Fry chili and curry leaves till crisp and dry. If they have moisture left in them, they tend to make the chivda soggy on storing.