Easy Poha Chivda Recipe for Crunchy Snack

Introduction

Poha Chivda

is a beloved Indian snack mix that captures the essence of traditional flavors with its crunchy texture and vibrant taste. Made primarily from flattened rice, this snack is not only easy to prepare but also packed with a medley of nuts and spices that elevate its appeal. Perfect for enjoying during tea time or as a festive delicacy, Poha Chivda is a treat that will leave you wanting more.

Detailed Ingredients with measures

Thin Flattened Rice (Poha)

– 2 cups

Ground Turmeric

– 1/2 teaspoon

Fine Salt

– 1/2 teaspoon

Neutral Oil

– 1/2 cup (such as peanut or canola)

Raw Peanuts

– 1/2 cup

Raw Cashews

– 1/4 cup

Daliya Dal (Roasted Split Chickpeas)

– 1/4 cup

Dried Coconut Slices or Flakes

– 1/4 cup

Green Chilies (Indian or Thai)

– 4, finely chopped (or 1 small serrano pepper)

Fresh Curry Leaves

– 15 to 20

Raw Sesame Seeds

– 1 teaspoon

Poppy Seeds (Preferably White)

– 1 teaspoon

Asafoetida (Optional)

– 2 pinches

Confectioners’ Sugar

– 1 to 2 teaspoons

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Yield

Approximately 4-6 servings

Directions

1. **Prepare the Poha:** In a dry wok over low heat, dry roast the 2 cups of thin flattened rice (poha), shaking the pan occasionally, until it becomes very dry and crisp, about 5 to 6 minutes. Avoid any browning. To test if it’s roasted properly, press together 1 or 2 poha flakes; they should crumble into a powder. Transfer the roasted poha to a large bowl, sprinkle with 1/2 teaspoon ground turmeric and 1/2 teaspoon fine salt (do not mix at this stage), and set aside. 2. **Fry the Nuts and Other Ingredients:** Wipe the wok clean. Add 1/2 cup neutral oil and heat over medium until it shimmers. Add 1/2 cup raw peanuts and fry, stirring occasionally, until they turn crisp and golden. Remove the peanuts with a slotted spoon, leaving as much oil behind as possible, and sprinkle them over the reserved poha. Repeat the frying process separately for 1/4 cup raw cashews, 1/4 cup daliya dal, and 1/4 cup dried coconut slices or flakes, frying each until lightly toasted. Transfer each to the poha mixture as they are done. Fry the 4 finely chopped green chilies and 15 to 20 curry leaves until they turn crispy, then add them to the poha. 3. **Prepare the Seasoning:** Drain all but about 1 tablespoon of the remaining oil from the wok and discard. Fry together 1 teaspoon raw sesame seeds, 1 teaspoon poppy seeds, and 2 pinches of optional asafoetida, stirring constantly until golden. 4. **Combine and Finish:** Return the poha mixture to the wok and gently fold the ingredients together over low heat until the poha flakes turn uniformly yellow, about 2 to 3 minutes. Remove from heat and allow the chivda to cool. Once cooled, add 1 to 2 teaspoons confectioners’ sugar and mix thoroughly before serving or storing.

Storage

Store the Poha Chivda in an airtight container at room temperature for up to 2 weeks. Enjoy your homemade Poha Chivda as a delightful snack with tea or as a festive treat during celebrations!

Detailed Directions and Instructions

Prepare the Poha:

In a dry wok over low heat, dry roast the 2 cups of thin flattened rice (poha), shaking the pan occasionally, until it becomes very dry and crisp, about 5 to 6 minutes. Avoid any browning. To test if it’s roasted properly, press together 1 or 2 poha flakes; they should crumble into a powder. Transfer the roasted poha to a large bowl, sprinkle with 1/2 teaspoon ground turmeric and 1/2 teaspoon fine salt (do not mix at this stage), and set aside.

Fry the Nuts and Other Ingredients:

Wipe the wok clean. Add 1/2 cup neutral oil and heat over medium until it shimmers. Add 1/2 cup raw peanuts and fry, stirring occasionally, until they turn crisp and golden. Remove the peanuts with a slotted spoon, leaving as much oil behind as possible, and sprinkle them over the reserved poha. Repeat the frying process separately for 1/4 cup raw cashews, 1/4 cup daliya dal, and 1/4 cup dried coconut slices or flakes, frying each until lightly toasted. Transfer each to the poha mixture as they are done. Fry the 4 finely chopped green chilies and 15 to 20 curry leaves until they turn crispy, then add them to the poha.

Prepare the Seasoning:

Drain all but about 1 tablespoon of the remaining oil from the wok and discard. Fry together 1 teaspoon raw sesame seeds, 1 teaspoon poppy seeds, and 2 pinches of optional asafoetida, stirring constantly until golden.

Combine and Finish:

Return the poha mixture to the wok and gently fold the ingredients together over low heat until the poha flakes turn uniformly yellow, about 2 to 3 minutes. Remove from heat and allow the chivda to cool. Once cooled, add 1 to 2 teaspoons confectioners’ sugar and mix thoroughly before serving or storing.

Notes

Storage:

Store the Poha Chivda in an airtight container at room temperature for up to 2 weeks.

Serving Suggestion:

Enjoy your homemade Poha Chivda as a delightful snack with tea or as a festive treat during celebrations!

Cook techniques

Roasting Poha

Roasting thin flattened rice (poha) in a dry wok over low heat enhances its crunchiness. Ensure to shake the pan occasionally for even roasting and avoid browning.

Frying Nuts

Fry nuts such as peanuts and cashews in neutral oil until golden and crisp. Use a slotted spoon to remove them while retaining as much oil in the wok as possible.

Frying Spices

Fry green chilies, curry leaves, sesame seeds, and poppy seeds in the remaining oil to infuse flavors. Stir constantly to prevent burning.

Mixing Ingredients

Gently fold the roasted poha with the fried ingredients in the wok over low heat to achieve a uniform color and flavor.

Cooling and Storing

Allow the Poha Chivda to cool completely before storing it in an airtight container to maintain its crispness.

FAQ

How long can Poha Chivda be stored?

Poha Chivda can be stored in an airtight container at room temperature for up to 2 weeks.

Can I adjust the spiciness of Poha Chivda?

Yes, you can adjust the number of green chilies used according to your preferred spice level.

What type of oil is best for frying?

Neutral oils such as peanut or canola oil are best as they do not alter the flavor of the Poha Chivda.

Can I add other ingredients to Poha Chivda?

Absolutely! You can customize the mix by adding different nuts, seeds, or dried fruits as per your taste.

Is it necessary to add sugar?

The addition of confectioners’ sugar is optional and balances the flavors, but you can skip it if you prefer a savory snack.

Conclusion

Poha Chivda is a versatile and delectable snack that captures the essence of Indian flavors. Its perfect blend of crunchy textures, spicy elements, and a hint of sweetness makes it a delightful choice for any occasion. Whether enjoyed alone or served alongside a cup of tea, this snack is sure to please. Store it properly to keep it fresh, and savor the flavors over the next couple of weeks.

More recipes suggestions and combination

Spicy Masala Chivda

Add a mix of roasted spices like cumin, coriander, and garam masala to the Poha Chivda for an extra kick. You can also include some fried potato chips for added crunch.

Vegetable Chivda

Incorporate dried vegetables such as peas, carrots, or green beans for a nutritious twist. Lightly fry the vegetables before mixing them into your Poha Chivda.

Sweet Chivda

For a sweeter version, increase the quantity of confectioners’ sugar and add nuts like almonds and pistachios. Consider incorporating dried fruits like raisins or cranberries.

Peanut Butter Chivda

Mix in some peanut butter for a protein-packed variation. It adds a rich, nutty flavor, making the chivda more indulgent.

Herbed Chivda

Infuse your Poha Chivda with different herbs such as cilantro, mint, or parsley. This will give it a fresh flavor and elevate its taste profile.