Poha Chivda

This roasted poha chivda is so easy to make! Every Diwali season this thin poha chivda recipe is a must to make! This addictive, healthy chivda snack can be whipped up in just 20 minutes.

Roasted Poha Chivda is a delicious savory snack that is sweet, tangy, and crunchy with a bit of spicy kick—made of crispy and crunchy roasted poha (flattened rice) peanuts, cashews, almonds, and other seasonings.

This thin poha chivda makes the perfect snack to munch on with your tea or coffee.

During this festive season, I prefer to make homemade goodies as I know that it is made with proper hygiene and I have used good quality oil and such. I have seen all the store-bought snacks made with palm oil which is a big NO.

Roasted Poha Chivda is my absolute favorite. It’s perfect for a teatime snack, and it’s really simple to make at home and so flavorful.

What is Chivda?

One of the most delectable Indian snacks is chivda (namkeen). Chivda is a savory snack prepared with poha (flattened rice) and a variety of nuts. Making chivda is simple, quick, and hassle-free. 

Roasted Poha Chivda (Namkeen Snack)

Roasted Poha Chivda is a delicious savory snack that is sweet, tangy, and crunchy with a bit of spicy kick—made of crispy and crunchy roasted poha (flattened rice) peanuts, cashews, almonds, and other seasonings. Poha Chivda is frequently made as part of the Diwali sweets and savories known as “Faral,” in addition to being a regular snack. This spiced homemade cereal goes well with a wide range of sweets and savory dishes. Along with traditional delights like Magas, shakkarpara, chivda is a delicious dish to share with friends and family. Roasted Poha Chivda is my absolute favorite. It’s perfect for a teatime snack, and it’s really simple to make at home and so flavorful.

What is Chivda? One of the most delectable Indian snacks is chivda (namkeen). Chivda is a savory snack prepared with poha (flattened rice) and a variety of nuts. Making chivda is simple, quick, and hassle-free. Poha chivda is a classic dish that is relatively easy to make at home. This simple Chivda makes a great teatime snack. Poha chivda is most commonly prepared as a festive snack in Maharashtra in Western India. This poha chivda is also gluten-free and vegan. As this chivda has a lot of good ingredients (peanuts, sesame seeds, roasted gram dal), and is relatively light, it is also often called diet poha chivda.

Ingredients:

Poha: There are two types of poha, the thick one and thin one. Always use this Nylon thin poha to make this Chivda. It has a papery thin texture. On other hand, the thick one is used in making batata poha , poha Upma, etc.

Nuts: There some types of nuts are used in this chivda. I have used dalia, peanuts, raisin, cashews. Many people or traditional chivda you can add almonds, slice dry coconut too. you can use any nuts from these. 

Curry Leaves And Green Chili : Green chilies and curry leaves are the fresh ingredients in this chivda. So you have to make sure to fry these both ingredients well until the moisture totally removed. These both ingredients enhance the taste of Poha Chivda.

Spices: Spices i have used are turmeric, red chili powder, salt and sugar. Many people use citric acid in this too. i don’t use . you can use if you like.

How to Roast Poha? 

• On Stovetop: Use the wide pan and heat it on low flame. Add poha in a thin layer and dry roast until it becomes crispy. Do not stir constantly or too much otherwise thin poha will break. Instead, just shake the pan or stir once or twice. It takes around 3-4 minutes.

• In Oven: Preheat the oven to 275°F and spread the poha in a baking tray in a thin, single layer. Roast for 15 minutes and stir once halfway through.

• Sun Dry: You can spread the poha in thali or baking tray and keep in direct sunlight for 30 minutes to 1 hour or until it becomes crisp.

Making Thin Poha Chivda:

1) Heat the oil in a pan on medium heat. 

2) Then add green chilies and curry leaves. Saute until all the moisture from chilies and curry leaves are gone and they become crispy. If there is any moisture left, the whole chivda will not stay crispy and over the time chivda will start to get soggy.

3)Then add peanuts, dalia and coconut slices (if using). Roast them with stirring constantly until they get light brown in color and becomes crispy.

4) Then add turmeric powder, sugar, salt, and citric acid. Mix well.

5) Now add roasted poha.

6) Immediately toss everything well and turn off the stove. Make sure to toss the poha instead of stirring, so they don’t break.

Course: Snack Cuisine: Indian

Calories: 155kcal

Author: Shruti Naik

Servings 6

Prep Time5 minutes Cook Time15 minutes Total Time20 minutes

Ingredients:

▢3 cups Thin poha

▢2 tablespoon Oil

▢1 Green chili chopped finely

▢5-6 Curry leaves

• ▢Cashews 
• ▢ Raisins 
• ▢2-3 tablespoons Peanuts
• ▢2 tablespoons Roasted chana dal (Fried gram or daria, dalia)
• ▢1 tablespoon Dried coconut slices
• ▢½ teaspoon Turmeric powder
• ▢Salt to taste
• ▢1 teaspoon Sugar

Instructions

Roasting Poha (Choose One):

• On Stovetop: Use the wide pan and heat it on low flame. Add poha in a thin layer and dry roast until it becomes crispy. Do not stir constantly or too much otherwise thin poha will break. Instead, just shake the pan or stir once or twice. It takes around 3-4 minutes.
• In Oven: Preheat the oven to 350°F and spread the poha in a baking tray in a thin, single layer. Roast for 15 minutes and stir once halfway through.
• Sun Dry: You can spread the poha in thali or baking tray and keep in direct sunlight for 30 minutes to 1 hour or until it becomes crisp.

Making Thin Poha Chivda:

• Heat the oil in a pan on medium heat. 
• Then add green chilies and curry leaves. Saute until all the moisture from chilies and curry leaves are gone and they become crispy. If there is any moisture left, the whole chivda will not stay crispy and over the time chivda will start to get soggy.
• Then add peanuts, dalia and coconut slices (if using). Roast them with stirring constantly until they get light brown in color and becomes crispy.
• Then add turmeric powder, sugar, salt, and citric acid. Mix well.
• Now add roasted poha.
• Immediately toss everything well and turn off the stove. Let it cool completely before storing in the container, chivda stays good for a few weeks.

Notes

• Saute green chili and curry leaves until become crisp and no moisture left. This is very important to increase the shelf life of chivda and to keep it crisp for a longer time. If the moisture is present in them then poha chivda becomes soggy and soft over time.