Poha Chivda

In India, varieties of dry snacks are prepared that can be stored in air-tight jars and enjoyed as a snack for months together. These snacks, called ‘Nashte’, can be eaten between meals to satisfy your hunger. They are typically deep-fried/dry-roasted savoury snacks and are great for breaking the monotony of everyday food. One such easy snack recipe is Poha Chivda. Poha Chivda is made using Poha-flattened rice, nuts and some spices. It is one of the easiest snacks to make and is ready in under 30 minutes. Recently, I posted recipes for teatime snacks like Mathri and Makhane ki Namkeen, which also fall in the dry, storable, savoury snacks category. So, do check them out too.

The main ingredient for Poha Chivda is, of course, Poha or flattened rice. It comes in many varieties and is available in Indian shops in different forms depending on the degree of flattening. The variety flattened very little is called Mota Poha ( Thick Poha), and the one flattened the least is Patla Poha ( thin Poha). There is a variety that falls between the two, which is called medium Poha. Poha is used in many recipes, from breakfast to desserts to crispy snacks. You can also check out my recipe for Poha, which is made fresh and eaten for breakfast.

For this recipe, you need thin Poha.

Now, let’s start with the recipe:

Equipment Needed:

• Pan: https://amzn.to/3Q9AoBd
• Mixing bowl:https://amzn.to/3F3RhH0

Ingredients needed to make Poha Chivda:

• 1 kg Thin Poha
• 10-12 tbsp Refined Oil
• 1 Cup Raw Peanuts
• ½ Cup Cashews
• ⅓ Cup Raisins
• ½ Dry Coconut; cut into thin slices
• 5-6 tbsp Roasted Chana Dal
• 5 Green Chillies; finely chopped
• 20-25 Curry Leaves
• Salt, to taste
• 3-4 Pinches Turmeric Powder
• 2 tbsp Powdered Sugar
• ⅓ tsp Asafoetida

Method to make Poha Chivda:

• Dry roast the thin poha on medium heat. Mix it continuously, or else it will burn. Roast till the poha starts crumbling.
  
  
  
• Transfer the roasted poha to a mixing bowl.
  
  
  
• In a pan, take five tablespoons of oil. Add peanuts and fry them on medium heat till they are about 70% done. Then add cashews. Fry them till they change colour.
  
  
  
• Then add raisins. Fry for a few seconds.
  
  
  
• Add a pinch of turmeric powder.
  
  
  
• Mix and turn off the heat immediately. Spread and put this mixture on the roasted poha. Mix well.
  
  
  
• In the same pan, take three tablespoons of oil. On medium heat, fry the dry coconut slices till they turn light brown.
  
  
  
• Add roasted chana dal. Fry for a few seconds.
  
  
  
• Add a pinch of turmeric powder.
  
  
  
• Turn off the heat and pour this mixture on the roasted poha. Mix everything.
  
  
  
• In the same pan, add two tablespoons of oil. Add chopped green chillies. Fry them on medium heat till they change colour to light brown. Add asafoetida.
  
  
  
• Add curry leaves and fry till they turn crispy.
  
  
  
• Add a pinch of turmeric powder. Turn off the heat and add this mixture to the roasted poha. Mix again.
  
  
  
• Add salt and powdered sugar to the roasted poha. Mix well. Taste and adjust the salt. Chivda Poha is ready.
  
  

Some Notes:

1. As mentioned, use Thin Poha for this recipe.
2. Dry roasting the poha in the beginning is the most important step. On medium heat, roast the poha. Mix it continuously so that it doesn’t burn. I usually take a big Kadhai/Pan and roast the poha in batches. Fill the pan to half its capacity with Poha so that you can mix and turn it easily. The snack will not be crispy if the poha is not roasted well. Later, after mixing other ingredients, if you realize that the poha is not well roasted ( and hence not crunchy) and then decide to roast it again, the poha will become chewy. The snack should be crunchy and not chewy, so this first step is important.
3. All the other ingredients should also be fried on medium heat. After putting turmeric, mix and put the fried mixture on the poha immediately. If you keep it for longer, the turmeric powder will burn in the oil and spoil the taste and colour of the snack.
4. Dry coconut must be thinly sliced. If they are thick, they will not become crispy on frying.
5. Green Chillies must be fried till they lose their moisture. Similarly, fresh curry leaves must be fried well, too. If any moisture is left, it will make the snack soggy.
6. I have added only salt and powdered sugar to my chivda. You can add red chilli powder, too.
7. After mixing everything, let the chivda stay open at room temperature for 10-15 minutes before transferring it to an air-tight jar. It can be easily stored for about 30 days when kept away from moisture.

Here is the recipe in printable format:

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Check out other recipes from my kitchen here.

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