Roasted Poha Chivda

A mix of roasted flattened rice flakes wits nuts and berries; this Roasted Poha Chivda is a delicious Indian snack mix.

It is a Vegan and Gluten-free snack that is great 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.

Chivda is something that I have grown up eating. My grandma always made a big batch that was delicious. 

She would add in all kinds of nuts, spices and some savory snacks to make it. I do not remember the chivda container ever being empty. There was always some kind of savory mix in it.

This recipe is especially popular during Diwali. Traditionally every house has their own version of Faral. It is 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 really well.

Jump to:

• What is Poha Chivda
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• More Diwali Snacks
• Roasted Poha Chivda

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 requires dry roasting flattened rice flakes and adding the other ingredients. Some recipes call 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 refrigeration and or heating up before eating. Just dig in with a spoon and have your fill! 

Why this recipe works

• It is easy to make and customize. This poha chivda is great with all the add-ins as listed below or with just a couple of them. Moreover, changing he combination of add-ins makes a different version each time.
• This poha chivda uses only a little oil for the tempering and nuts. This is to crisp up the nuts. However, these can also be pan roasted but it changes the taste considerably.
• We can store this chivda for weeks. Thus, it is a great snack to make ahead of time and enjoy for traveling, a quick 4 p.m. snack or even as a side for breakfast.
• This recipe is naturally Vegan and gluten-free. Tempering the poha in oil keeps the version Vegan.
• Roasted Poha Chivda is almost like a mandatory Faral recipe for Diwali. It is great to enjoy with all the fried snacks and sweets for the festive season.

Ingredients and Substitutions

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. Remember the thick poha is generally used for the fried version of chivda.
• Nuts: I like to add Peanuts, cashews, coconut, roasted dalia and raisins in the recipe. A lot of other nuts and berries like walnuts, pecans, etc. work too.
• 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.

How to make this recipe

1- Add poha in a wide pan.

2- Dry roast for 10-12 minutes till it is crisp. Set aside.

Pro Tip: 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 confirmation.

3- In the same pan add the oil. Heat up and add the peanuts; sauté till crisp.

4- Then 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- Then 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. Remove from heat and cool to room temperature. Transfer to an airtight container and enjoy! 

Expert Tips and Notes

• Use thin poha instead of thick poha to avoid frying. They are available in the Indian store or on Amazon.
• Add more nuts like almonds, pecans, walnuts and dried cranberries if you like. These make the chivda healthy, crunchy and full of flavor.
• Adding fried potato stix to this roasted poha chivda is a great idea. However, given that these need to be fried, I generally leave them out of the recipe.
• Substitute green chili with red chili powder for a bright orange/red color chivda. Moreover, add some khus khus (poppy seeds) if you like that in the recipe.
• Fry the chili and curry leaves till crisp and dry. If they have moisture left in them, they tend to make the chivda soggy on storing.

Recipe FAQs

More Diwali Snacks