A mix of roasted flattened rice flakes wits nuts and berries; this Poha Chivda is a delicious Indian snack mix! It is a Vegan and Gluten-free snack that is best enjoyed with some Masala Chai!
Homemade snacks are always a delight and super amazing. You have full control on what goes into it and how much. Plus, it is so easy to customize them based on likes and preferences.
Poha is something that I have grown up eating. My grandma always made a big lot that was delicious.
She would add in all kinds of nuts, spices and some savory snacks to make a big batch. I don't remember of the chivda container ever being empty. It was ALWAYS filled with some kind of savory mix.
This recipe is especially popular during Diwali. Traditionally every house would have their own version of what is called as Faral. It would be served to the guests and enjoyed by the family members during the festive season.
Chivda is almost like a NO MISS recipe for Faral. It balances the other fried snacks as it is roasted or oven baked.
What is Poha Chivda?
A mix of flattened rice flakes (poha) with nuts, savory snacks and spices. Chivda can be of various types based on the add-ins and spices.
This version is made by dry roasting the flattened rice flakes and adding the other ingredients.
Some people like to fry the flakes before making the chivda while others like to bake it in a cookie tray.
All these methods help crisp up the rice flakes with varying amounts of oil.
While there can be a LOT of add-ins to a chivda recipe; this version is simply made with peanuts, cashews, green chili, curry leaves, roasted dalia and coconut.
A quick snack that lasts days or a Diwali platter essential; chivda is a great recipe to whip up and store. It does not need any refrigeration and neither does it need to be heated up before eating. Just dig in with a spoon and have your fill!
This Poha Chivda
- is easy to make and can be customized
- uses only a little oil for the tempering and nuts
- can be made and stored for weeks
- makes a great tea time snack
Ingredients to make this Roasted Poha Chivda
An easy recipe with pantry essentials, here is everything you will need to make this chivda.
Thin Poha: A requirement for this recipe, make sure you pick thin poha for the recipe. The best type to quickly roast and use for the chivda, this one can be got from the Indian store or online.
Nuts: Peanuts, cashews, coconut, roasted dalia and raisins are used in the recipe. A lot of other nuts and berries can be used like walnuts, pecans, etc.
Curry Leaves and Chili: To bring spice and flavor, these two ingredients are great. If you like red chili powder, add that. It does give the chivda a red tinge.
Skip the curry leaves if you cannot find them.
Spices: The only basic spices used in the recipe are salt, powdered sugar, aamchur (dry mango powder) and turmeric.
Add red chili powder or lemon juice if you like. I like to use only dry ingredients and so aamchur is a must for the tang.
Oil: Any neutral oil will work great for the recipe. Groundnut oil is preferred by many. I have used vegetable oil and sunflower oil to make the recipe perfectly too.
Step by Step Instructions to make
1- Add poha in a wide pan. Dry roast for 10-12 minutes till it is crisp. Remove in a plate.
2- In the same pan add the oil. Heat up.
3- Add the peanuts and sauté till crisp.
4- Add in the raisins, cashews and dalia. Sauté for a couple of minutes till the raisins puff up.
5- Move the nuts to the side and add coconut slices, green chili and curry leaves. Let the chili pop.
6- Add back the roasted poha in to the pan.
7- Also add turmeric powder, salt, sugar and aamchur powder.
8- Mix well till the spices coat the poha and nuts.
9- Remove from heat and cool to room temperature. Transfer to an airtight container and enjoy!
Tips and Notes
- Use thin poha to avoid frying. They can be bought from the Indian store or on Amazon.
- Poha is perfectly roasted when it can be broken with two fingers without folding. Try this to test the doneness rather than relying on the visual conformation.
- Add more nuts like almonds, pecans, walnuts, dried cranberries if you like.
- Adding fried potato stix is a great idea.
- Substitute green chili with red chili powder for a bright orange/red color chivda.
Recipe Card
Roasted Poha Chivda
Ingredients
- Thin Poha flattened rice 3 ½ cups
- Peanuts ½ cup
- Cashew nuts ¼ cup
- Raisins ¼ cup
- Roasted Dalia ¼ cup
- Dried Coconut slices 2 tbsp
- Curry Leaves 8-10
- Green Chili 2 slit lengthwise
- Turmeric Powder ½ tsp
- Salt 1 ¼ tsp
- Powdered Sugar 2 ½ tsp
- Oil 4 tbsp
Instructions
- Add poha in a wide pan. Dry roast for 10-12 minutes till it is crisp. Remove in a plate.
- In the same pan add the oil. Heat up.
- Add the peanuts and sauté till crisp.
- Add in the raisins, cashews and dalia. Sauté for a couple of minutes till the raisins puff up.
- Move the nuts to the side and add coconut slices, green chili and curry leaves. Let the chili pop.
- Add back the roasted poha in to the pan. Also add turmeric powder, salt, sugar and aamchur powder.
- Mix well till the spices coat the poha and nuts.
- Remove from heat and cool to room temperature. Transfer to an airtight container and enjoy!
Yield: 5 cups
Roasted Poha Chivda
A mix of roasted flattened rice flakes wits nuts and berries; this Poha Chivda is a delicious Indian snack mix! It is a Vegan and Gluten-free snack that is best enjoyed with some Masala Chai!
Cook time: 25 MinTotal time: 25 Min
Ingredients
- Thin Poha (flattened rice) 3 ½ cups
- Peanuts ½ cup
- Cashew nuts ¼ cup
- Raisins ¼ cup
- Roasted Dalia ¼ cup
- Dried Coconut slices 2 tbsp
- Curry Leaves 8-10
- Green Chili 2 slit lengthwise
- Turmeric Powder ½ tsp
- Salt 1 ¼ tsp
- Powdered Sugar 2 ½ tsp
- Oil 4 tbsp
Instructions
- Add poha in a wide pan. Dry roast for 10-12 minutes till it is crisp. Remove in a plate.
- In the same pan add the oil. Heat up.
- Add the peanuts and sauté till crisp.
- Add in the raisins, cashews and dalia. Sauté for a couple of minutes till the raisins puff up.
- Move the nuts to the side and add coconut slices, green chili and curry leaves. Let the chili pop.
- Add back the roasted poha in to the pan. Also add turmeric powder, salt, sugar and aamchur powder.
- Mix well till the spices coat the poha and nuts.
- Remove from heat and cool to room temperature. Transfer to an airtight container and enjoy!
Notes:
- Use thin poha to avoid frying. They can be bought from the Indian store or on Amazon.
- Poha is perfectly roasted when it can be broken with two fingers without folding. Try this to test the doneness rather than relying on the visual conformation.
- Add more nuts like almonds, pecans, walnuts, dried cranberries if you like.
- Adding fried potato stix is a great idea.
- Substitute green chili with red chili powder for a bright orange/red color chivda.
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