Poha Chivda is an Indian trail mix / snack mix which consists of mixture of dried spices, fried lentils, peanuts, cashews, vegetable oil, flattened rice, curry leaves & chilies. There are many variations of making this popular Maharashtrian snack. I am sharing a quick healthier version of poha chivda
This crispy Poha Chivda is perfect for tea time snacking, or just keeping in the pantry for the time you want handful of something to crunch on. Store it in an air tight container or jar and you are good to go. I have grown up eating chivda especially during Diwali. My mom makes a jarful all year around as its easy and super quick snack to serve when you have unexpected guests over. It has the crisp texture from roasting poha and crunchiness from the nuts. Its mildly spiced & a perfect balance of sweet and savory flavors.
Tips on making perfectly crisp poha chivda
Roasting the Poha
Poha aka flattened rice is the main ingredient in this recipe. Make sure you buy thin flattened rice variety and not the thick one. Thin variety of flattened rice being delicate in texture works perfect for dry crisp snack .
There are two ways of roasting Pohe:
- Roasting on a Stove top : Use a heavy bottom wide pan to evenly roast the pohe. Roast on a low medium flame for 10 to 15 minutes. Make sure you don’t stir the pohe as it may break the flakes due to its thin texture, instead toss the pan. Roast it on a low medium flame to avoid burning and browning.
- Roasting in the Oven: I prefer roasting pohe in an preheated oven at 300 degrees F. Spread the poha on large baking tray. Bake for 8-10 minutes gently tossing halfway through, so it gets evenly crisped.
- Transfer the roasted pohe on a kitchen counter lined with foil or a paper. Allow it to cool down as you prepare the rest of the ingredients.
Prepping the nuts and coconut:
There are two ways of prepping the nuts and coconut for the chivda.
- Frying: Heat oil in a saucepan to it add cashews, peanuts, roasted chana dal and sliced coconut. Fry stirring continuously until the nuts turn crunchy and light golden in color. Transfer the nuts on a paper towel, rest aside until ready to use.
- Roasting in the Oven : Roasting the nuts and coconut in the oven is an easier & healthier alternative. Arrange the nuts & chana dal on a baking tray in a single layer. Bake for 8-10 minutes at 300 degrees F tossing them half way through. If you can easily peel the skin of peanuts, it indicates they are done.
Tempering & Mixing the Chivda
- Heat oil in a pan. Add mustard seeds, turmeric powder, asafotedia, chilies, sliced coconut and curry leaves. Let everything sizzle on a medium heat.
- Pour the tempering to the roasted cooled flattened rice along with roasted or fried nuts.
- Add salt and powdered sugar.
- Give everything a good mix using two wooden spatulas. Alternatively, you can wear cooking gloves to gently mix everything with your hands to avoid your nails from staining with turmeric powder.
Storing & Serving Chivda
- Allow the chivda to completely cool down.
- Store in airtight container or a glass jar up to 1 month.
- Serve it as is along with some tea or you can add finely chopped onions, tomatoes, coriander and a dash of lemon to amp up its taste.
Here are some more recipes to serve during Diwali:
If You Have Tried This Recipe, I Would Love To Hear Your Feedback:
If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @keencuisinier
