Poha Chivda is super easy to make and a crunchy snack mix made of poha (flattened rice), peanuts, cashews, curry leaves, and spices. It is one of the favorite snacks during Diwali and a perfect tea time snacks.
WHAT IS CHIVDA?
Chivda, also known as Namkeen is an Indian snack mix or a spicy trail mix.
It usually a mix of dry fruits, nuts, some more fried crispy ingredients and the main ingredient which can be either oats, cornflakes, rice flakes tossed together and tempered with spices and curry leaves.
INGREDIENTS FOR POHA CHIVDA:
- Poha – I have used Thick Poha in this recipe which is also known as beaten or flattened rice.
- Nuts – I have cashews, peanuts, and roasted chana dal. You can use raisins, almonds or coconut slices in this recipe
- Curry leaves and Green chilli – Use fresh for more flavor.
- Spices – I have used asafoetida (hing), turmeric powder, red chilli powder, salt, and powdered sugar
- Oil – for frying
HOW TO MAKE POHA CHIVDA:
In a pan, heat oil and fry the poha in small batch till light brown and crispy on low flame. Remove it into big bowl lined with parchment paper to absorb excess oil and keep aside.
In the same oil, fry the peanuts, cashew, roasted chana dal, curry leaves one by one and add to the fried Poha.
Mix turmeric powder, hing, red chilli powder and salt; stir it and mix it well.
Then add the fried mixture and mix well.
Once the poha mixture is lightly cool down, add powdered sugar and mix well.
Poha Chivda is ready, once completely cool down store it into the airtight container.
TIPS FOR MAKING POHA CHIVDA:
- Make sure to keep all the ingredients ready before deep frying.
- Deep fry all the ingredients separately as every ingredients has different cooking time.
- Fry the poha in low flame as it will fry very fast and turns brown quickly.
- You can use any dry fruits and nuts in this mixture.
- Saute green chili and curry leaves until become crisp and no moisture left
- Don’t skip the sugar, it balances and brings all the flavors together.
CAN WE MAKE THE POHA CHIVDA IN AIRFRYER OR OVEN?
Yes, to make thick poha chivda without frying you can either bake in oven or air fry the poha.
The poha will not puffs-up like the deep-frying method and also brown a little but turns out more crunchy.
HOW TO STORE POHA CHIVDA?
Poha chivda can be stored in airtight container at room temperature and can easily last for up-to a month.
MORE DIWALI SNACKS:
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Poha Chivda
Ingredients
- 2 cup thick poha
- 1/4 cup peanuts
- 1/4 cup cashew
- 1/4 cup roasted chana dal/podukadalai
- 3-4 green chilies roughly chopped
- 10-12 curry leaves
- Pinch of hing/asafoetida
- Salt to taste
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp powdered sugar
Instructions
- In a pan, heat oil and fry the poha in small batch till light brown and crispy on low flame. Remove it into big bowl lined with parchment paper to absorb excess oil and keep aside.
- In the same oil, fry the peanuts, cashew, roasted chana dal, curry leaves one by one and add to the fried Poha.
- Mix turmeric powder, hing, red chilli powder and salt; stir it and mix it well.
- Then add the fried mixture and mix well.
- Once the poha mixture is lightly cool down, add powdered sugar and mix well.
- Poha Chivda is ready, once completely cool down store it into the airtight container.
Notes
- Make sure to keep all the ingredients ready before deep frying.
- Deep fry all the ingredients separately as every ingredients has different cooking time.
- Fry the poha in low flame as it will fry very fast and turns brown quickly.
- You can use any dry fruits and nuts in this mixture.
- Don’t skip the sugar, it balances and brings all the flavors together.
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