Poha Chivda Recipe

Hey foodies, ever had one of those lazy afternoons when you just crave something crunchy yet light to munch on while binge-watching your fave series? Well, let me introduce you to the delightful world of homemade poha chivda—a snack that’s as vibrant and satisfying as it is simple to whip up!

Poha Chivda is an enjoyable snack. It combines the elements of crunch and savor.

I happen to love poha, very much like how I love Dhokla. What makes this roasted rice-flake snack even better is its nutty flavor, courtesy of peanuts, fried gram, or both—definitely both in my version.

You don’t need to write a special passage or incantation to bless this poha snack. Just try it and experience the piquant, peanutty treat along with the other flavors that will make your mouth water.

Ingredients:
• 2 tablespoons oil or ghee

Poha Chivda Recipe Ingredients

• Thin Poha: Low in calories, great source of carbohydrates, easy to digest.
• Peanuts: High in protein and healthy fats, adds crunch and nuttiness.
• Fried Gram (Chana Dal): Adds protein, texture, and a mild nutty flavor.
• Mustard Seeds: Known for digestive properties, adds a flavorful kick.
• Curry Leaves: Rich in iron, antioxidants, adds aromatic flavor.
• Green Chilies: Offers spiciness, rich in Vitamin C and metabolism-boosting.
• Hing: Aids digestion, adds umami and distinctive aroma to dishes.
• Turmeric Powder: Contains curcumin, anti-inflammatory, adds color and warmth.

Poha Chivda Recipe Ingredient Quantities

• 2 cups thin poha (flattened rice)
• 1/4 cup peanuts
• 1/4 cup fried gram (chana dal)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• 2-3 green chilies, slit
• 1/4 teaspoon hing (asafoetida)
• 1/4 teaspoon turmeric powder
• 1 tablespoon sugar
• Salt to taste
• 2 tablespoons raisins (optional)
• 1/4 cup roasted cashews (optional)

How to Make this Poha Chivda Recipe

1. Warm a large, heavy-bottomed pan over a medium flame and dry roast the thin poha in it. For four to five minutes, and while doing so, ensure you stir constantly, as it is really important to maintain that stirring rhythm with a tool of your choice (spatula, wooden spoon, etc.) to ensure the even cooking and toasting of the poha. After four to five minutes in the pan, you will notice quite a few changes in the poha. It will become very toasted and fragrant.

2. In the identical pan, warm 2 tablespoons of oil. Include 1 teaspoon of mustard seeds and allow them to hiss and pop.

3. Add 1 teaspoon of cumin seeds and allow them to sizzle for a few seconds.

4. Incorporate the curry leaves with the green chilies, sliced, and sauté them for a minute until they have released their fragrance.

5. Add 1/4 teaspoon of hing and 1/4 teaspoon of turmeric powder, and mix in thoroughly.

6. Add the peanuts and roast them in the oil until they turn golden brown.

7. Include the fried gram (chana dal) and keep on sautéing for a few more minutes.

8. If adding, include raisins and roasted cashews and stir for an additional minute.

9. Switch off the flame and add the roasted poha to the kadhai. Add 1 tablespoon of sugar and requisite salt. Gently mix everything together without breaking the poha until all the ingredients are well combined.

10. Let the chivda cool down to room temperature before transferring it to an airtight container. Serve it as a nibble alongside your choice of hot beverage.

Poha Chivda Recipe Equipment Needed

1. Large, heavy-bottomed pan or kadhai
2. Stirring utensil (spatula or wooden spoon)
3. Measuring spoons
4. Airtight container for storage

FAQ

• What type of poha should I use for Poha Chivda?For this recipe, use thin poha, as it roasts well and turns crispy.
• Can I skip the fried gram (chana dal) or substitute it?Sure, you can either bypass it totally or swap it out with roasted chickpeas for an entirely different texture and taste. Chickpeas, roasted, are stupendous; they practically beg to be snacked on and are heftily seasoned. If you fail to make a snack of them, then their presence in the hummus is subpar. However, finding roasted chickpeas at a reasonable price is hard. Not only this, but when you do find them, the abysmal nature of their seasoning makes you wish you had never stumbled upon them. To round out the chickpea-based hummus, let’s use something that, when semi-mashed and laced with all sorts of good things, makes for a foundational layer of flavor.
• How spicy is this Poha Chivda?The level of spiciness is contingent on the number of green chilies utilized. Scale this element to suit your taste, whether that be for a more subdued or an uproariously spicy snack.
• Can I make Poha Chivda without peanuts?You can avoid using peanuts if you have allergies or if you prefer not to include them.
• What can I use instead of hing (asafoetida)?If you don’t have hing, you can skip using it, although it adds a distinct taste. There’s no direct alternative for hing.
• How long can I store Poha Chivda?Chivda can be stored in an airtight container for up to two weeks without losing its crispiness. It can also be stored without an airtight container and without the Chivda losing crispiness for the same amount of time. But you’re going to want to eat it, so I recommend not testing this theory.
• Is there a way to make Poha Chivda healthier?To make a lighter version of this snack, you can cut back on the oil and omit frying the nuts.

Poha Chivda Recipe Substitutions and Variations

Lacey poha: Can be exchanged with puffed rice, which has a lighter feel.
Peanut Butter: Exchange with almond, cashew, or sunflower seed butter for a nutty crunch.
Roasted gram (chana dal): An alternate ingredient is split roasted yellow moong dal.
Oil: Any neutral oil such as canola oil or sunflower oil works well.
Dried cranberries are a good substitute for raisins, but you can also leave them out altogether for a version that will be less sweet. And, yes, you can make these cookies without any kind of dried fruit.

Pro Tips

1. Even Roasting To achieve perfectly roasted and crunchy poha, ensure you keep the flame at medium to low while constantly stirring. This prevents the poha from burning and ensures even toasting.

2. Enhanced Flavor Add a pinch of salt to the peanuts while frying them. This helps them absorb the salt flavor better and results in a more savory snack.

3. Aroma Boost Lightly crush the curry leaves in your hand before adding them to release more of their natural oils and flavor.

4. Crunch Factor For the best texture, ensure that the peanuts and chana dal are roasted to a light golden brown. This step is important for maintaining the crunchiness throughout.

5. Storage Tip Allow the chivda to cool completely before storing it in an airtight container. This prevents moisture from making it soggy and helps retain its crispness for a longer period.