Welcome to our kitchen! Today, we’re making a beloved Maharashtrian snack: Poha Chivda. This crunchy, savoury treat is a staple in many Indian households, especially during Diwali. Forget the store-bought version; our homemade Poha Chivda recipe is incredibly easy to follow and yields a perfectly crispy and flavorful snack every time. Made with thick flattened rice (jad poha), nuts, and a blend of aromatic spices, this recipe is perfect for beginners. Whether you’re looking for a quick tea-time snack or a festive treat to share with family and friends, this Poha Chivda is sure to be a hit. Let’s get cooking!
Also Read – Shev Ladoo Recipe: Perfect Diwali Sweet
Ingredients List:
- 500 g Thick Flattened Rice / Thick Poha (Jad Poha)
- 1 Cup Dried Coconut slices
- 1 Cup Roasted Gram Dal (Dalia)
- 1 Cup peanuts
- 20 Cashew Nuts
- 1/2 Cup Curry Leaves
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Hing / Asafetida
- 1 tsp Turmeric Powder
- 1 tsp (Cumin Seeds, Coriander Seeds, Fennel Seeds) Powder
- 1 tsp Red Chilli Powder
- 1 tsp Sugar Powder
- Salt to taste
Also Read – Crispy Diwali Snack Recipe for Kids: A Festive Treat!
Step-by-step Instructions:
- Prepare the Poha: Clean the thick poha with a cotton cloth and sift it to remove any fine particles.
- Fry the Poha: Heat oil in a deep kadai (wok). Use a large sieve to fry the poha in batches until it puffs up and becomes crispy. Drain the excess oil by placing the fried poha on a wire rack or a plate lined with paper towels.
- Fry the other ingredients: In the same oil, on a medium flame, fry the coconut slices until they turn light golden brown. Then, fry the roasted gram dal, cashews, peanuts, and curry leaves one by one until they are crisp. Be careful not to over-fry them.
- Temper the spices: In a separate pan, heat 2 tbsp of oil. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and turmeric powder.
- Add the flavourings: Turn off the gas and add the red chilli powder and the cumin-coriander-fennel powder mixture to the tempered spices. Mix well.
- Combine everything: Pour this tempering over the fried poha. Add the fried coconut, dal, cashews, peanuts, and curry leaves.
- Final seasoning: Add powdered sugar and salt to the mixture.
- Mix the Chivda: Gently mix everything well while it’s still warm to ensure the spices coat all the ingredients evenly.
- Cool and Store: Let the Poha Chivda cool down completely before storing it in an airtight container.
Also Read – Crispy Tandalachi Chakli Recipe: Perfect Rice Murukku
Cooking Tips for Better Results:
- Use Thick Poha: For the best results, use thick poha as it puffs up nicely and gives a great crunch.
- Fry in Batches: Don’t overcrowd the pan while frying the poha. Frying in small batches ensures that the poha is evenly cooked and crispy.
- Medium Heat is Key: Fry the nuts and coconut on a medium flame to prevent them from burning.
- Don’t Over-fry: Keep a close watch on the ingredients while frying, as they can get burnt quickly.
- Cool Completely: Ensure the chivda is completely cool before you store it. This will keep it crispy for a longer time.
Variations:
- Vegan Version: This recipe is already vegan!
- Spicy Version: Add some finely chopped green chillies to the tempering for an extra kick of heat.
- Kids-Friendly Version: You can reduce the amount of red chilli powder or skip it altogether. You can also add some raisins for a touch of sweetness.
Also Read – Instant Chakli Recipe: Crispy & Perfect Every Time!
Serving Suggestions:
- Poha Chivda is a versatile snack that can be enjoyed in many ways:
- Serve it with a hot cup of tea or coffee.
- It can be a great appetizer for parties and get-togethers.
- Pack it in your kids’ lunchbox for a crunchy snack.
- Enjoy it as a light evening snack.
FAQs:
Q1: How long can I store Poha Chivda?
Ans: You can store Poha Chivda in an airtight container for up to 2-3 weeks at room temperature.
Q2: Can I use thin poha for this recipe?
Ans: It’s best to use thick poha for this recipe, as thin poha can become too oily and won’t give you the desired crunch.
Q3: My chivda turned soggy. What did I do wrong?
Ans: Your chivda might have turned soggy if you didn’t fry the poha properly or if you stored it before it cooled down completely.
Q4: Can I add other nuts and seeds to this recipe?
Ans: Absolutely! You can add almonds, walnuts, or even pumpkin seeds to make your chivda more nutritious and flavorful.
Q5: Is Poha Chivda healthy?
Ans: Poha Chivda can be a relatively healthy snack when made at home, as you can control the amount of oil and salt. Poha is also a good source of carbohydrates and is gluten-free.
Also Read – Moong Dal Ladoo Recipe: Perfect Homemade Mithai for Diwali
Poha Chivda Recipe: Crispy Diwali Snack in 20 Mins!
Ingredients
- 500 g Thick Flattened Rice / Thick Poha Jad Poha
- 1 Cup Dried Coconut slices
- 1 Cup Roasted Gram Dal Dalia
- 1 Cup peanuts
- 20 Cashew Nuts
- 1/2 Cup Curry Leaves
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Hing / Asafetida
- 1 tsp Turmeric Powder
- 1 tsp (Cumin Seeds, Coriander Seeds, Fennel Seeds) Powder
- 1 tsp Red Chilli Powder
- 1 tsp Sugar Powder
- Salt to taste
Instructions
- Prepare the Poha: Clean the thick poha with a cotton cloth and sift it to remove any fine particles.
- Fry the Poha: Heat oil in a deep kadai (wok). Use a large sieve to fry the poha in batches until it puffs up and becomes crispy. Drain the excess oil by placing the fried poha on a wire rack or a plate lined with paper towels.
- Fry the other ingredients: In the same oil, on a medium flame, fry the coconut slices until they turn light golden brown. Then, fry the roasted gram dal, cashews, peanuts, and curry leaves one by one until they are crisp. Be careful not to over-fry them.
- Temper the spices: In a separate pan, heat 2 tbsp of oil. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and turmeric powder.
- Add the flavourings: Turn off the gas and add the red chilli powder and the cumin-coriander-fennel powder mixture to the tempered spices. Mix well.
- Combine everything: Pour this tempering over the fried poha. Add the fried coconut, dal, cashews, peanuts, and curry leaves.
- Final seasoning: Add powdered sugar and salt to the mixture.
- Mix the Chivda: Gently mix everything well while it's still warm to ensure the spices coat all the ingredients evenly.
- Cool and Store: Let the Poha Chivda cool down completely before storing it in an airtight container.
