Roasted Sweet and Spicy Chivda, a dry snack recipe made with thin Poha (rice flakes), dry fruits and nuts. It is a popular breakfast and tea time snack option and also a popular travel food.
Chivda is also prepared during festivals like Diwali, Ganesh Chaturthi and Holi and served to guests with tea and other beverages.
About the Recipe
Dry snacks like Chivda, Mathri and many other savoury snacks (come under the category of Namkeen) are very popular throughout India. These can be prepared in large quantities and stored for long time in air tight container. For tea time or snacking, Chivda is one of the popular dry snack from the western states of India (Maharashtra and Gujrat) and also popular in Southern India. People also prepare it as a travel food, as it is can sustain for days, is very filing, nutritious and light to carry.
Poha is flattened rice flakes, originated in Indian sub-continent is mainly used as ingredient to make popular breakfast dish Poha/Pohe. It is also added in to dosa batter, Chilla and cutlets for binding and to add crispness.
What is Chivda
Chivda with nuts is a savory snack with hint of sweetness, made by roasting poha (flattened rice flakes) in very little. It contains nuts like cashew nuts, peanuts, almonds and raisins.
If we limit the use of oil and nuts in it, Chivda is a low-calorie everyday snack. Lightly roasted nuts add to the nutrient value and make it filling.
Other than as an everyday snack it is also prepared in big quantities during festivals like Diwali and offered to guests. It also makes
This Poha Chivda is
- Light and low in fat.
- Made by roasting the poha in minimum oil.
- Can be packed for snack time
- One of the best travel food
- Gluten-free and Vegan
- Recipe ingredients can be adjusted as per the availability and amount of poha made.
Ingredients to make Chivda
Thin Poha- Use the thin Poha not the thick one which is used to Poha that we make for breakfast. Thin Poha is roasted in light oil to make it crispy. Traditional way of making is to keep poha in sun which makes poha crisp. You can also roast it in oven/microwave or air fryer.
Nuts- Cashew nuts, almonds, peanuts, dried coconut slices, raisins are commonly used. You can also add dried cranberries, pumpkin seeds and flax seeds. Roasted nuts add to the crunch and taste of Chivda. These nuts are the rich sources of vitamins, minerals and proteins. These contain a good amount of mono-saturated fats and nourish the body when had in moderation. If you have nut allergies, skip it and add only pumpkin seeds.
Spices- For tempering Chivda and adding flavour. Spices used are Black Mustard seeds(rai), Dry Red Chilli and Red chilli powder, fennel seeds and sugar are added for flavour. Bit of turmeric powder is also added to give color, it is optional.
Herbs- Curry leaves and green chillies for tempering and these also give a distinct flavour to this snack.
What type of Poha to select for making Poha Chivda
There are two type of Poha available in stores. One is the thick and the other is the thin variety.
Thick Poha is usually deep fried for making Chivda and thin Poha is roasted lightly until crisp. Since I make lightly roasted Chivda I use the thin Poha variety. Roasting poha takes a bit more time then deep frying it.
You can also deep fry the nuts or lightly roast for low oil version.
The best part of this recipe is that you can add the nuts and poha and the amount of oil used, as per your choice.
How to make Poha Chivda
Making Chivda is very easy and it takes just 10-15 minutes to make it.
Since I make it in bulk I am giving here the ingredient measurements as per 4 cups of Poha that is good enough to last for 10-15 days. You can adjust the amount of ingredients as per your requirement.
- To make it take 4 cups of thin Poha and roast it in a pan till it is light and crisp. Roast it on medium flame, stirring continuously else it can also burn or turn dark brown. You can roast in batches.
- When the poha is roasted take off from the flame and transfer in a plate.
- Next, heat oil and roast the nuts ( peanuts, cashew nuts and coconut slices, one by one) for 2-3 minutes or till these start giving the roasted aroma. Keep the flame on medium.
- Now, in the remaining oil, prepare tempering, add dry red chillies, mustard seeds. When the seeds crackle, add cumin seeds, then add curry leaves and green chillies (if adding).
- Add roasted chana dal and fry for a few seconds. Switch off the flame.
- Add roasted chana dal/dalia and fry for few seconds. Switch off the flame.
- Then add turmeric powder and then fried nuts.
- Add the prepared spice mix prepared in the above step. Mix well.
- Now add roasted poha to the nut mixture and very lightly mix everything.
- When it completely cools down, store it in an air-tight container. Stays good for 10-15 days.
If you don't have fennel powder just dry roast a tsp of fennel seeds in a pan, crush it in motor pestle and add. I love the flavor of fennel in Chivda and sugar adds on the sweetness in it. We don't want it very sweet so adding just a tsp of sugar is fine.
Serving Suggestions and Storage
Poha Chivda is one of the best light accompaniment with tea.
Everyone loves munching on this light and healthy snack.
Store it in an air tight container. stays good for 10-15 days.
Recipes with Poha
More Snack/Namkeen Recipes for snacking and festivals
- Measuring Spoons and Cups
- 3-4 cup Thin Poha
- ½ cup Peanuts (Groundnuts)
- ¼ cup Cashew Nuts
- 2 tbsp Roasted Chana Dal/Dalia
- 1-2 tbsp Raisins
- ¼ Cup Dry Coconut Slices
- 1-2 Dry Whole Red Chilli- 1-2
- 1 tsp Mustard Seeds (Rai)
- ½ tap Cumin Seeds
- 5-6 Curry Leaves
- 2-3 Green Chillies optional and as required
- ¼ tsp Turmeric (Haldi) Powder
- 1 tsp Sugar or jaggery powder
- 1 tsp Dry Mango Powder (Amchur)
- 1 tsp Fennel (Saunf) Powder/Seeds
- 1/2- 1 tsp Kashmiri Red Chilli Powder(as per spice level)
- Salt (as per taste)
- 1-2 tbsp Oil (any flavorless) Coconut/Peanut/Rice Barn or Mustard Oil
- Clean Poha and check if there are any florigen particles or dust. Sieve it through a colander/fine mash strainer. You can do it in batches.3-4 cup Thin Poha
- Roast Poha in a pan till it is light and crisp. Keep the flame to medium or low medium flame, stirring continuously else it can also burn or turn dark brown.
- When the poha is roasted take out in a plate.
- Make the spice mix, which we will add to poha later.
- In a bowl, mix together fennel powder, red chilli powder, amchur powder and salt.1 tsp Sugar, 1 tsp Dry Mango Powder (Amchur), 1 tsp Fennel (Saunf) Powder/Seeds, 1/2- 1 tsp Kashmiri Red Chilli Powder(as per spice level)
- In the same pan or another pan, take oil, when the oil is hot enough, separately roast cashew nuts, peanuts, dry coconut slices and raisins till it gives roasted aroma.½ cup Peanuts (Groundnuts), ¼ cup Cashew Nuts, 1-2 tbsp Raisins, 1-2 tbsp Oil (any flavorless), ¼ Cup Dry Coconut Slices
- Take out in a separate plate.
- Now in the remaining oil, prepare tempering. Add mustard seeds(rai), let it splutter then add red chillies, cumin seeds, curry leaves and green chillies.1-2 Dry Whole Red Chilli- 1-2, 1 tsp Mustard Seeds (Rai), ½ tap Cumin Seeds, 5-6 Curry Leaves, 2-3 Green Chillies
- You make cuts in green chillies as it will not burst while frying. It is also easier to take out from Chivda if you do not want very spicy for kids and other who avoid chillies.
- Now add dalia/roasted chana dal and fry for few seconds.2 tbsp Roasted Chana Dal/Dalia
- Switch off the flame and add turmeric powder.¼ tsp Turmeric (Haldi) Powder
- Add fried nuts and the chivda spice mix prepared in the above step.
- Add roasted poha, raisins and salt to the nut mixture and very lightly mix everything.1-2 tbsp Raisins, Salt (as per taste)
- Switch off the flame and take out Chivda in a big plate to cool.
- Cool it completely and store it in an air tight container.
- Stays good for 10-15 days.
Shop for ingredients
Outside India, Poha/Flattened Rice and spices like mustard, fennel and cumin seeds, turmeric and dry mango powder are easily available at all Indian Grocery stores and online.
Make Chivda my way, healthy snack option for your whole family with the right crunch and flavors. It is a very good gluten-free and vegan snack option. You can add the nuts as per choice and make it a low-calorie option.
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