Crunchy and delicious, Poha Chivda is a traditional savory Indian snack mix (Namkeen) made with flattened rice (poha), nuts, fried gram, dried coconut, curry leaves, and spices.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 cups
  • Category: Snack
  • Cuisine: Indian

Ingredients

  • 3 cups thin poha ((about 200 grams))
  • 3 tablespoons oil
  • 1/4 cup peanuts
  • 1/4 cup cashewnuts
  • 2 tablespoons fried gram (dalia)
  • 1/4 cup dry coconut slices
  • 2 tablespoons raisins
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 green chilies ((or dry red chilies))
  • 1-2 stalks curry leaves
  • a pinch asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 3/4 teaspoon salt (to taste)
  • 2 teaspoons powdered sugar (or to taste)

Method

  1. Measure all the ingredients and keep them ready.

Roasting the Poha

  1. In Pan/Kadai: Heat a heavy bottom kadai or pan on low flame. Add the thin poha (thin rice flakes) and dry roast gently with a spatula for 5-6 mins or until they become crisp (Make sure you don't over-roast them). Remove the roasted poha to a plate and set it aside.
  2. Other ways you can roast the thin poha are as follows In Oven: Spread the thin poha on the baking sheet lined with parchment paper and roast in a preheated oven at 350 ° F for 15 minutes or until they become crispy, stir once halfway through. In Microwave: Put the poha in a microwave-safe bowl and microwave on high powder for 2-3 minutes on high power or until crisp. Toss halfway through once. Sun Dry: Spread the poha on a large plate or thali and keep it in direct sunlight for 1 hour or until it becomes crispy.

Preparing the Chivda

  1. In the heavy bottom kadai, heat 2-3 tablespoons of oil on medium flame. Add peanuts and roast until light golden while stirring continuously.
  2. Then add the cashews. Roast until the cashews start turning lightly golden in color.
  3. Then add the fried gram (dalia) and dry coconut slices. Roast them together for a minute or until the coconut slices change color and become a little brown.
  4. Next, add the raisins and roast for 30 seconds or until they swell up a bit.
  5. Push the roasted nuts to the side and add mustard and cumin seeds. Stir for a few seconds.
  6. Lower the heat to low and add the chopped green chili, curry leaves, and asafoetida. Saute for 1-2 minutes or till curry leaves, and green chilies become crispy. Make sure there is no moisture in curry leaves and chilies otherwise, they can make the poha soggy.
  7. Then add turmeric powder, salt, and powdered sugar (ensure the heat is low). Mix well. Turn off the flame.
  8. Immediately add the roasted poha and gently mix the poha with a spatula or your hands (making sure the flakes do not break).
  9. Remove the kadai from the stovetop. Let the poha chivda cool completely, then store it in an airtight container or serve this poha chivda with a cup of masala chai.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.