Poha Chivda

5 from 24 votes

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, and it is commonly prepared during festivals or as an anytime snack.

Cook Time40

Total Time40

Course: Snack

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 286kcal

Author: Shilpa Kerur

Equipment

Ingredients

500 grams thin flattened rice flakes nylon poha
¼ cup oil
1 cup peanuts (raw)
½ cup cashews
½ teaspoon hing asafoetida
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust as per taste)
5-6 green chili (adjust as per taste)
3 sprigs curry leaves
2 tablespoon sesame seeds til
1 tablespoon fennel seeds saunf
½ cup roasted Bengal Gram
½ cup dried coconut thinly sliced
¼ cup raisins
1-1½ teaspoon salt (adjust as per taste)
1 tablespoon sugar

Instructions

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
Take a large frying pan or kadhai and heat the oil.
Add the peanuts and fry them on medium heat until they are crunchy. Add the cashews once the peanuts are done and saute for one more minute.
Add asafoetida, green chili, curry leaves, red chili powder, turmeric powder, fennel seeds, sesame seeds, salt, and sugar. Saute for 2 minutes.
Add the coconut slices, roasted Bengal gram, and raisins. Fry for one more minute.
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 in an airtight container.

Notes

There are different varieties of poha available, such as thick, medium, and thin flakes. For making chivda, 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. Follow the amount specified in my recipe and adjust the oil if you are scaling the recipe up or down.

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.

Nutrition