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Low Oil Poha Chivda Recipe

Poha Chivda

Swati
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 and made during festivals like Ganesh Chaturthi, Diwali and Holi.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course namkeen, snacks
Cuisine Indian, Maharastrian
Servings 4 Cups

Equipment

  • Pan/Kadhai
  • Ladle
  • Measuring Spoons and Cups

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

You can also add dried cranberries, pumpkin seeds and flax seeds.
If you have nut allergies or want a low calorie snack then add only seeds like pumpkin seeds, melon seeds and skip the nuts or add whichever you want. 
Keyword Chivda, Poha Chivda Recipe
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