Poha chivda recipe

Poha chivda is a healthy snack. Because nothing is deep fried here like this poha chivda. It has the crisp texture from the roasted poha along with the nuttiness from the peanuts and cashews. Preparing thin poha mixture or chivda during Diwali is one easy task as the recipe is simple and a quick one.

A Maharashtrian style quick and tasty snack made from thin poha (flattened rice), dry fruits, peanuts, and spices. This version of poha chivda is made mostly during DIWALI FESTIVAL as a savory snack. This recipe is specific to western India, particularly, Maharashtra and northern Karnataka. Having said that, poha chivda recipe is common in Gujarat too but is more sweet in taste.

Poha chivda can be served as a snack or you can prepare it as a part of the Diwali faraal.

If you are looking for more Diwali Snacks then do check Shankarpali, Masala Kaju, Cornflakes chivda.

Serving suggestion: Serve this as a snack with a cup of tea or coffee. Or you can just munch on as such any time of the day. It is good to pack in a snack box for kids or adults as this is healthy.

#Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

Recipe Video :

recipe card:

POHA CHIVDA RECIPE

Achala
4.67 from 3 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snack
Cuisine Indian, Maharashtrian
Servings 1 big jar

Ingredients
  

  • 3 cup poha / flattened rice/ beaten rice
  • 1/4 cup raw peanuts
  • 3 tbsp roasted chana dal
  • 10-12 kaju / cashews halves
  • 2 tbsp raisins
  • 10-15 curry leaves
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • A pinch of asafoetida
  • Salt to taste
  • 1/4 tsp turmeric powder
  • 1 tbsp sugar
  • 1 tsp chat masala

Instructions
 

  • Collect all the required ingredients.
  • First, we will roast the poha. Heat a wide, thick bottomed pan or kadai with a handle.
  • Keep the flame on medium-low heat and dry roast the poha for about 2-3 minutes with stirring constantly or till they get crispy.
  • Within 3 to 4 minutes the poha flakes will change their texture and become crisp. Don’t roast the poha on a high flame. Since on a high flame, the poha may get browned or burned.
  • Remove the roasted poha on a plate or in a bowl and place aside.
  • Heat 2 tbsp oil l in the same pan or kadai in which the poha flakes were roasted.
  • Lower the flame, add mustard seeds, cumin seeds and a generous pinch of asafoetida.
  • Saute and splutter the tempering.
  • Add raw peanuts and roast them till they become crisp.
  • Then add cashews, roasted chana dal, curry leaves, and raisins.
  • Stir and saute them with stirring constantly till curry leaves, cashews, and chana dal become crisp, and raisins till they swell and become plump in size.
  • Now add sugar, salt, turmeric powder, and chat masala.
  • Stir and saute them on low flame for half a minute or till the sugar starts caramelizing.
  • Then immediately add roasted poha.
  • Mix till everything is incorporated well. Gently stir, don’t apply too much force while stirring else the poha flakes might break.
  • Switch off the flame and let the poha chivda cool down completely.
  • Once cooled, then store in an air-tight box and container.  Serve the poha chivda as a tea time snack.
Keyword poha chivda
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how to make poha chivda (step by step directions with pictures):

1. Collect all the required ingredients.

2. First, we will roast the poha. Heat a wide, thick bottomed pan or kadai with a handle.

3. Keep the flame on medium-low heat and dry roast the poha for about 2-3 minutes with stirring constantly or till they get crispy.

4. Within 3 to 4 minutes the poha flakes will change their texture and become crisp. Don’t roast the poha on a high flame. Since on a high flame, the poha may get browned or burned.

5. Remove the roasted poha on a plate or in a bowl and place aside.

6. Heat 2 tbsp oil l in the same pan or kadai in which the poha flakes were roasted.

7. Lower the flame, add mustard seeds, cumin seeds and a generous pinch of asafoetida.

8. Saute and splutter the tempering.

9. Add raw peanuts and roast them till they become crisp.

10. Then add cashews, roasted chana dal, curry leaves, and raisins.

11. Stir and saute them with stirring constantly till curry leaves, cashews, and chana dal become crisp, and raisins till they swell and become plump in size.

12. Now add sugar, salt, turmeric powder, and chat masala.

13. Stir and saute them on low flame for half a minute or till the sugar starts caramelizing.

14. Then immediately add roasted poha.

15. Mix till everything is incorporated well. Gently stir, don’t apply too much force while stirring else the poha flakes might break.

16. Switch off the flame and let the poha chivda cool down completely.

17. Once cooled, then store in an air-tight box and container.  Serve the poha chivda as a tea time snack.

recipe notes:

  • The quantity of peanuts and dalia can be adjustable as per your liking. If you like more peanuts, add more or you can reduce the quantity, simple.
  • Let’s make this chivda more healthy – substitute one cup of poha with one cup of oats. Dry roast the oats separately and mix with poha in the recipe.
  • Use fresh poha for more crispy poha chivda recipe.
  • Add crushed garlic for more flavor in the tempering.
  • Add chili powder if you like spicy chivda.
  •  Roast the nuts on low flame, else they may burn and taste bitter.
  • Add dry fruits like dry coconut, almonds, and flax seeds to make it more nutritious.
  • Store the chivda in an airtight container once cooled completely, else the moisture may turn the poha soggy.
  • After the poha chivda cools at room temperature, store in an air-tight container or box. it should last for a month

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