Poha Chivda Recipe

Poha chivda is a popular Indian snack made from flattened rice flakes, spices, nuts, and dried fruits. It offers a delightful combination of flavors, with the sweetness of raisins, the crunch of roasted nuts, and the warmth of spices.

This easy-to-make and versatile snack can be enjoyed on its own or as a tea-time snack with masala chai, and it is commonly prepared during festivals or as an anytime snack.

Poha Chivda is a crunchy and crispy snack with a combination of salty and sweet flavors. The word "chivda" refers to a savory snack mix made with flattened rice, spices, and nuts. Poha chivda is the most common type, but there are many other variations, such as sabudana chivda, cornflakes chivda, oats chivda, and makhana chivda.

Roasted poha chivda is commonly prepared during festivals like Diwali, but it is enjoyed throughout the year as a popular snack in India. Every year, our Diwali preparation starts with making a big batch of poha chiwda.

Ingredients

Poha: Poha is flattened rice flakes. Use thin nylon poha for this recipe. It is easily available in Indian grocery stores and online stores like Amazon.

Spices: In my recipe, I am using hing, turmeric powder, chili powder, sesame seeds, and fennel seeds.

Nuts and dried fruits: I am using peanuts, cashews, and golden raisins. You can use other nuts of your choice like almonds, pecans, or macadamia.

Other ingredients: Green chili, curry leaves, dried coconut, salt, and sugar. Do not skip the sugar as it balances the overall taste of the chivda.

Step-by-step instructions

Step 1: Preheat the oven to 210 F (100 C). Spread the nylon poha on a wide baking sheet. Roast it in the oven for 30 minutes, until crunchy.

Step 5: The chivda masala is ready. Turn off the heat and add the roasted poha to the spice mixture. Combine using a wide spatula. When the mixture is still warm but cool enough to handle, mix well using your hands. Cool it completely and store it in an airtight container.

Roasting poha in the oven

For crispy poha chivda, the key step is ensuring the poha has a crispy texture when pressed between your thumb and finger. Traditionally, poha is sun-dried or dry-roasted in small stovetop batches, but a more efficient method is oven-roasting.

To do this, preheat the oven to around 210 F (100 C), spread poha evenly on a baking sheet, and bake, stirring every 10-15 minutes, until they're uniformly crispy. Monitor their crispness by cooling a few flakes and ensure they crumble easily. Once they're cool, proceed with making chivda. This oven method offers consistent results without the need for constant stovetop attention.

Expert Tips

There are different varieties of poha available, such as thick, medium, and thin flakes. For making poha chiwda, use thin flakes, also called nylon poha. Avoid using thick or medium poha, as it may not turn out as crispy.

Use the right amount of oil to saute the ingredients. Adding too much oil can make the chivda greasy, while too little may result in a dry texture.

After cooking, allow the chivda to cool down completely before storing it in an airtight container. This will help retain its crunchiness and prevent moisture buildup.

Storing poha chivda

To maintain the freshness and crunchiness of poha chivda, ensure the chivda cools completely to prevent moisture buildup. Next, transfer it to a clean, dry, and tightly sealed airtight container.

Store this container in a cool, dry place like a pantry or kitchen cabinet, avoiding direct sunlight and refrigeration. Lastly, always seal the container tightly after each use to prevent staleness due to exposure to air.

More Diwali recipes

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