Roasted Poha Chivda | Savory Indian Snack
Posted: November 11, 2020 Modified: November 11, 2020 through Archana · This post may contain affiliate links · As an Amazon Associate, I earn qualifying purchases · leave a commentA light and crispy snack, Poha Chivda is a traditional snack from Maharashtra (West India) where I grew up. My mom often made this delicious midday […]

A light and crispy snack, Poha Chivda is a traditional snack from Maharashtra (West India) where I grew up. My mom often made this delicious midday snack made with roasted flattened rice. Low in calories, this Chivda is easy to prepare with a few optional additions that enhance its flavor and texture.

Poha Chivda served with tea

Poha

Poha is flattened rice and comes in a few different varieties. For that roasted chivda, you want the "thin" poha available in any Indian grocery store. The thick version is used for hot poha breakfast flat and will not work well for this chivda.

In addition to a daily snack, Poha Chivda is often made as part of the Diwali sweets and savory foods also called "Faral". This spicy cereal makes a healthy addition to the variety of other sweets and savors. With traditional specialties such as ladoo, chakli, shankarpale and karanji, chivda is a perfect dish to share with family and friends.

Poha Chivda in 3 bowls

Advice

Here are my pro tips for making the best poha chivda:

  1. Use a fine variety of poha. Do not over mix the poha while roasting as this will break the flakes. Instead, mix gently if you are roasting on the stovetop or using the bake option I explained in the recipe.
  2. The crushed green chili and curry leaves add a lot of flavor and nutrition to this Chivda. You can choose to simply cut them finely with kitchen veils instead of crushing them in the blender.
  3. Nuts, coconut strips, and roasted chana dal can be cooked instead of deep fried
  4. Remember to adjust the heat levels so you don't burn the poha, tadka, nuts, or chilies. Most of the cooking in this recipe is done over low-medium heat.
  5. Let the roasted poha cool before adding other ingredients
  6. Wear disposable oven mitts to mix all the ingredients together to prevent your nails from turning yellow from the turmeric
  7. Cool the Chivda completely and then store it in an airtight container at room temperature for up to 2 weeks
Chivda in a bowl with tea box

Process

The Maharashtrian Chivda recipe is easy to make, and a few extra steps add a ton of flavor, texture, and nutrition. Let me show you step by step photos here:

Step 1: Prepare the poha

Using a medium sieve, sift the poha and discard any small pieces of powdered or broken poha. Roast the poha, either in the oven or on the stove.

Method 1 Oven: Preheat oven to 300 degrees F. Divide poha (5 cups in each) evenly between two large baking sheets. Bake for 10 to 12 minutes, stirring gently halfway through cooking.

Method 2 Cooker: In a large, heavy-based saucepan, add half the poha. Roast over low-medium heat for 10 to 15 minutes. Gently mix the poha using a wooden spatula or gently mix the pot every 2-3 minutes, this will prevent the poha from breaking while you are roasting.

Reserve the roasted poha and let it cool while you prepare the remaining ingredients.

prepare poha

Step 2: Prepare the nuts and coconut

In a small saucepan, heat the oil. Set the heat to low, add the nuts, coconut and roasted chana daal. Cook, stirring constantly, until the nuts turn lightly golden. Take the nuts into a bowl and set aside.

fried nuts and coconut

Note: For a low-oil recipe, arrange your choice of walnuts, sliced ​​coconut and roasted chana daal on a baking sheet and bake for 10 minutes at 300 degrees, stirring halfway through cooking.

Step 3: Chili and curry leaves

Add the peppers and curry leaves to a small blender bowl. Mix several times to finely crush the peppers and curry leaves. If you don't have a small blender, you can also finely chop the peppers and curry leaves with kitchen scissors.

Heat 2 tablespoons of oil over low heat in a small saucepan. Add the crushed curry leaves and green chilli and cook for 1 to 2 minutes, stirring constantly as it becomes crisp and lightly browned. Make sure the heat is low so you don't scorch the chillies and curry leaves. Reserve

crushed and fried curry leaves and peppers

Step 4: Tadka

Heat the oil over medium heat. Add the mustard seeds and once they start to pop, turn off the heat. Add the asafetida, turmeric, sesame seeds and curry leaves. Reserve.

Hardening

Step 5: Mix

To the roasted and cooled poha, add the fried nuts, coconut and roasted chana dal. Add the fried crushed pepper and the curry leaves. Pour over the tempering mustard seeds, turmeric, asafetida, sesame seeds and curry leaves. Sprinkle with salt, powdered sugar and citric acid. Wear oven mitts and mix everything gently.

add and mix the chivda ingredients in a saucepan

Let the Chivda cool completely. Store in airtight containers at room temperature for up to 2 weeks. The serving size is approximately 3/4 cup.

Chivda in a large pot with spatula

Did you like this delicious recipe? Here are some other recipes my family made during the Diwali festival:

Have you tried this recipe? We love your feedback.Please click on the stars in the recipe card below

Pohe Chivda

Perfectly spiced, tasty, light and crispy flattened rice snack

Preparation time20 minutes

Cooking time40 minutes

Total time1 hour

Classes: Aperitif, Snack

Cooked: Indian

Keyword: diwali snack

Portions: 15

Calories: 198kcal

Ingredients

Peppers and curry leaves

  • 2 soup spoons oil
  • 40 curry leaves big handle
  • 4 small green peppers add more for spicy chivda

Additional ingredients

  • 1 teaspoon fine kosher salt
  • 1 teaspoon Granulated sugar
  • ¼ teaspoon citric acid powder optional

Instructions

  • If you are using coarse salt, be sure to grind it in a mortar and pestle, so that you have fine salt that mixes well in the chivda. Grind the citric acid in a mortar and pestle to obtain a fine powder.

  • Wash the curry leaves and green peppers. Pat dry with paper towels so they are completely dry.

  • Using a medium sieve, sift the poha and discard any small pieces of powdered or broken poha. Roast the poha, either in the oven or on the stove.

  • Oven method: preheat the oven to 300 ° F (150 ° C). Divide the poha (5 cups in each) evenly among two large baking sheets (10 "X 15"). Bake for 10 to 12 minutes, stirring gently halfway through cooking.

  • Stovetop Method: In a large, heavy-bottomed saucepan, add half the poha. Roast over low-medium heat for 10 to 15 minutes. Gently mix the poha using a wooden spatula or gently mix the pot every 2-3 minutes, this will prevent the poha from breaking while you are roasting.

  • Reserve the roasted poha and let it cool while you prepare the remaining ingredients.

  • In a small saucepan, heat the oil. Set the heat to low, add the nuts, coconut and roasted chana daal. Cook, stirring constantly, until the nuts turn lightly golden. Take the nuts into a bowl and set aside. Wipe the pan to remove any extra oil and use it in the next step.

  • Heat the oil over medium heat. Add the mustard seeds and once they start to pop, turn off the heat. Add the asafetida, turmeric, sesame seeds and curry leaves. Reserve.

  • Note: For a low oil recipe, arrange your choice of walnuts, sliced ​​coconut and roasted chana daal on a baking sheet and bake. 300 ° F (150 ° C) mix halfway.

  • Add the peppers and curry leaves to a small blender bowl. Mix thoroughly to finely crush the peppers and curry leaves. If you don't have a small blender, you can also finely chop the peppers and curry leaves with kitchen scissors.

  • Heat the oil over low heat in a small saucepan. Add the crushed curry leaves and green chili and cook 1 to 2 minutes, stirring constantly as it becomes crisp. Make sure the heat is low so you don't scorch the chillies and curry leaves. Reserve

  • To the roasted and cooled poha, add the fried nuts, coconut and roasted chana dal. Add the fried crushed pepper and the curry leaves. Add the tempering of mustard seeds, turmeric, asafetida, sesame seeds and curry leaves. Add salt, powdered sugar and citric acid. Wear oven mitts and mix everything gently. Let the Chivda cool completely. Store in airtight containers at room temperature for up to 2 weeks. The serving size is approximately 3/4 cup.

Notes

Here are my mom's tips for making the best Poha Chivda:
  1. Use a fine variety of poha. Do not over mix the poha while roasting as this will break the flakes. Instead, mix gently if you are roasting on the stovetop or using the bake option I explained in the recipe.
  2. By adding crushed green chili and curry leaves, add lots of flavor and nutrition to the chivda. You can choose to simply cut them finely with kitchen veils instead
  3. Nuts, coconut slices and roasted chana dal can be cooked instead of deep fried
  4. Remember to adjust the heat levels so you don't burn the poha, tadka, nuts, or chilies. Most of the cooking in this recipe is done over low-medium heat.
  5. Let the roasted poha cool before adding other ingredients
  6. Wear disposable oven mitts to mix all the ingredients together to prevent your nails from turning yellow from the turmeric
  7. Cool the Chivda completely then store it in an airtight container

Nutrition

Calories: 198kcal | Carbohydrates: 32g | Protein: 4g | Fat: seveng | Saturated fat: 1g | Sodium: 507mg | Potassium: 102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 131UI | Vitamin C: 71mg | Calcium: 27mg | The iron: 1mg

Author: Archana

Hey! I am a technician turned recipe developer, cooking instructor and food blogger. I love food and love to develop easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.


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