What is Poha Chivda?
Poha chivda is a popular Indian snack made from flattened rice, also known as poha. This crunchy and savory mix often includes a variety of spices, nuts, and dried fruits. It’s a perfect tea-time snack and is commonly enjoyed during festivals, especially Diwali. Two Versions Of Poha Chivda Recipe
Texture and Flavor: Roasting makes the poha light and crispy. The flavor is mild for this roasted chivda. Best for: Health-conscious snackers or those who prefer a light snack during the festive season.
Both versions are delicious, and each brings a unique texture and taste to the table. Roasted poha chivda is ideal for an every day, low-calorie snack, while chiwda namkeen is perfect for festive occasions when you want something a little more indulgent.
Ingredient Notes
Here is the pic of the ingredients you’ll need to make roasted thin poha chivda recipe. Note: Oil is not shown in the pic that used for roasting nuts and spices.
Step By Step Photo Instructions (With Tips)
Oven: My preferred method. Preheat to 325°F. Spread poha in a single layer on a baking tray and roast for 10 minutes, stirring halfway. Stovetop: Use a wide pan on low heat, spreading poha in a thin layer. Dry roast until crispy, about 3-4 minutes, shaking the pan or stirring gently once or twice to avoid breaking the poha. Microwave: Place poha in a microwave-safe bowl and cook on high for 2-3 minutes, tossing once halfway through. Sun Dry: Spread poha on a tray or plate and place in direct sunlight for a couple of hours until it crisps up.
Heat oil in a large pan (patila). Add peanuts, dalia, and cashews, and fry until they’re lightly golden. Add sliced coconut and fry for another minute. Add green chilies and curry leaves, frying until the curry leaves are crisp and all the moisture evaporates. By this point, the nuts and coconut should be deep golden in color.
Quickly stir in the turmeric powder until well combined. Then add amchur and salt, and mix.
Add the roasted poha to the pan and gently mix right away. Midway, sprinkle in the powdered sugar. Carefully toss (avoid stirring) until the poha is evenly coated with the spices and nuts. Stirring too much can break the poha.
Storage: Allow the chivda to cool completely before placing it in an airtight container. It will stay fresh for about 2-3 weeks. Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
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