Indian snack mix made with flattened rice, nuts and spices. This roasted poha chivda is healthier than the store bought one and makes the perfect chai time snack!
Recipe Snapshot
- Prep time: Not specified
- Cook time: 30 minutes
- Total time: Not specified
- Yield: 4 cups
- Category: Snack
- Cuisine: Indian
Ingredients
- 3 cups thin poha (flattened rice, 200 grams)
- 3 tablespoons peanuts (raw, 50 grams)
- 3 tablespoons whole cashews (raw, 50 grams)
- 2.5 tablespoons oil (37 ml)
- 2 tablespoons golden raisins
- 15-20 curry leaves
- generous pinch hing
- 1/2 teaspoon turmeric powder
- 1/4 + 1/8 teaspoon red chili powder (or more to taste)
- 1/2-3/4 teaspoon salt (adjust to taste)
- 1/4 + 1/8 teaspoon black pepper (or to taste)
- 2 teaspoons powdered sugar (or to taste)
Method
- Pre-heat oven to 350 F degrees.
- Place thin poha in a single layer on a baking sheet lined with parchment paper. Roast at 350 F degrees for 15 minutes until crispy, stir once in between. The color of the poha will not change, it will just roast and crisp up. Once roasted, transfer to a large bowl.
- To the same baking sheet, now add peanuts and cashews. Roast at 350 F degrees for 11 to 13 minutes, stirring once in between until the nuts are golden brown in color. Transfer nuts to the same bowl as the poha and set aside.
- Now heat 2.5 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the raisins and fry for 1 minute until the raisins swell up. Remove on a paper towel
- Lower the heat to low and add the curry leaves and stir for 1-2 minutes. Push them to the side and add the hing and stir.
- Add the turmeric and red chili powder and stir. Curry leaves should be completely crisp by now.
- Transfer tempering to the bowl of roasted poha and nuts. Add salt, pepper, sugar and the fried raisins.
- Mix everything using a spatula, slightly crush the curry leaves as you mix.
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.