Roasted Poha Chivda
Roasted Poha Chivda is a very popular Maharashtrian snack. It is a healthy and lip-smacking snack to munch on with a cup of tea or coffee. It is loaded with sweet and savory flavors so your tastebuds will crave for more.
Chivda is a very light, crispy, and delicious snack. It is usually made during Diwali in most homes in India. It is one of my family’s favorite snacks, especially with some ginger tea in the evenings.
My aai (mom) always made 2 types of chivdas at home throughout the year rather than buying deep fried snacks – roasted poha chivda and murmura chivda. The tradition is still going on at my home and we all enjoy it over store bought unhealthy snacks.
I have seen my mom making this chivda so much but never learned how to make it from her. She never measured the ingredients. Sometimes, she made it with a few garlic pieces in the tempering. She always used to add a pinch of special ingredient which made her chivda different from others – it was her homemade Goda Masala!
What Is Chivda?
Chivda is an Indian snack mix made with different spices and main ingredients like flattened rice (poha), murmura (puffed rice), tapioca, potato, or corn flakes. It can be made in different ways, mostly roasted and fried versions.
What Type Of Poha To Use For Making Roasted Poha Chivda?
There are two types of poha varieties available in stores, thin and thick.
Thin variety of poha is papery thin and very soft to bite on. The other variety of poha is thicker and as per recipe requirements, you may need to fry or wash it before cooking.
For making roasted poha chivda, you will need thin poha. The thin variety of poha is commonly known as “Nylon Poha”, which makes a crispier roasted chivda.
The thick variety of poha is used for making fried poha chivda.
Ingredients
- Poha
- Peanuts
- Roasted dalia split
- Dried coconut
- Sesame seeds
- Mustard seeds
- Cumin seeds
- Coriander powder
- Cumin powder
- Turmeric powder
- Asafoetida
- Goda masala
- Green chillies
- Curry leaves
- Salt
- Sugar
- Oil
Roasted Poha Chivda Step By Step Recipe
In a wide pan, dry roast the poha by adding a pinch of salt on a low flame for about 7-8 minutes. Keep them aside in a big and deep plate/bowl. You can toss the poha or shake the pan while roasting – It will help the poha remain whole.
In the same pan, add 3 tsp oil and shallow fry the peanuts for about 5 minutes on a low flame without burning them. Transfer them to the plate.
Next, add 1 tsp oil and roast the coconut slices on a low flame for 4-5 minutes until they turn light brown and add them to the plate.
Now, add the roasted dalia split, roast them for 10 seconds on a low flame, and transfer them.
Add 1 tsp oil, curry leaves, and roast them on a low flame for about 45 seconds or until they turn crispy. Transfer them to the plate.
Next, add 1 tsp oil and roast green chillies on a low flame for about 1 minute or until they turn crispy. Transfer them.
Heat remaining oil in the pan on a medium flame. Add mustard seeds and let them crackle. After that, add cumin seeds and switch off the flame. Add asafoetida, turmeric powder, salt, and transfer the tempering to the poha mix.
Add coriander powder, cumin powder, goda masala, sesame seeds, sugar, and mix everything well.
Transfer the mixture to the pan and roast the chivda for another 6-7 minutes on medium low heat or until its nice and crispy.
Let it cool down completely and transfer to an airtight container.
Tips For Making Roasted Poha Chivda
- While roasting the poha, don’t stir them continuously with a spatula or else they will break into small pieces. Shaking the pan and tossing the poha while roasting helps to keep them whole.
- To check the poha is roasted well, you can press it between your fingers and you should hear a crunch.
- Adding a pinch of salt while roasting the poha helps to retain its shape without looking like it shrunk too much.
- Measure oil and keep adding a couple of tsp from it for roasting the ingredients separately.
- Wash and dry green chillies and curry leaves very well before roasting them. Use fresh curry leaves to add awesome flavor.
- Roasting all the ingredients well on a low flame is very important to keep the chivda crispier for a very long time.
- To save some time, you can roast the poha in a wide pan and roast other ingredients in another pan.
Variations
- Deep fry all the other ingredients except poha if you wish.
- You can add some nuts like cashew nuts, almonds, and raisins as well. Make sure to roast them well in some oil like other ingredients to keep the chivda crispy for a long time.
- Add 3-4 chopped garlic cloves and roast them in some oil to give some garlicky flavor to chivda.
- You can adjust the quantity of peanuts, roasted dalia split, and coconut slices according to your likings or skip some ingredients.
How To Store Roasted Poha Chivda?
Let the chivda cool down completely in the same pan. Later on, store it in an airtight container. This chivda has a pretty good shelf life of about 1.5 months.
It will stay crispy for a long time if you roast all the ingredients well and crispy.
Diwali Snacks Recipes
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Roasted Poha Chivda
Ingredients
- 400 grams Thin poha 14 oz
- 1/2 cup Peanuts
- 1/4 cup Roasted dalia split
- 1/2 cup Dried coconut slices
- 1 tbsp Sesame seeds
- 1.5 tsp Mustard Seeds/Rai
- 1 tsp Cumin Seeds/Jeera
- 1 tsp Coriander Powder/Dhania powder
- 1/4 tsp Cumin Powder/Jeera powder
- 1 3/4 tsp Turmeric powder
- 1/2 tsp Asafoetida/hing
- 1/8 tsp Goda masala optional
- 4 Green chillies cut into 4 pieces
- 15 Curry leaves
- 3/4 tsp Salt or as required
- 3.5 tsp Sugar
- 1/3 cup Oil divided
Instructions
- In a wide pan, dry roast the poha by adding a pinch of salt on a low flame for about 7-8 minutes. Keep them aside in a big and deep plate/bowl.
- In the same pan, add 3 tsp oil and shallow fry the peanuts for about 5 minutes on a low flame without burning them. Transfer them to the plate.
- Next, add 1 tsp oil and roast the coconut slices on a low flame for 4-5 minutes until they turn light brown and add them to the plate.
- Now, add the roasted dalia split, roast them for 10 seconds on a low flame, and transfer them.
- Add 1 tsp oil, curry leaves, and roast them on a low flame for about 45 seconds or until they turn crispy. Transfer them to the plate.
- Next, add 1 tsp oil and roast green chillies on a low flame for about 1 minute or until they turn crispy. Transfer them.
- Heat remaining oil in the pan on a medium flame. Add mustard seeds and let them crackle. After that, add cumin seeds and switch off the flame. Add asafoetida, turmeric powder, salt, and transfer the tempering to the poha mix.
- Add coriander powder, cumin powder, goda masala, sesame seeds, sugar, and mix everything well.
- Transfer the mixture to the pan and roast the chivda for another 6-7 minutes on medium low heat or until its nice and crispy.
- Let it cool down completely and transfer to an airtight container.
Notes
- While roasting the poha, don’t stir them continuously with a spatula or else they will break into small pieces. Shaking the pan and tossing the poha while roasting helps to keep them whole.
- To check the poha is roasted well, you can press it between your fingers and you should hear a crunch.
- Adding a pinch of salt while roasting the poha helps to retain its shape without looking like it shrunk too much.
- Measure oil and keep adding a couple of tsp from it for roasting the ingredients separately.
- Wash and dry green chillies and curry leaves very well before roasting them. Use fresh curry leaves to add awesome flavor.
- Roasting all the ingredients well on a low flame is very important to keep the chivda crispier for a very long time.
- To save some time, you can roast the poha in a wide pan and roast other ingredients in another pan.
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