Get ready to make the most delicious and crispy Poha Chivda, a classic Maharashtrian savoury snack that’s perfect for any occasion, especially Diwali! This easy-to-follow recipe will guide you through making a flavorful and aromatic Chivda that your family and friends will love. We’ll also be sharing a special homemade Chivda Masala recipe that takes this snack to the next level. Whether you’re a beginner or an experienced cook, you’ll find this recipe simple and enjoyable. So, let’s get started and make a batch of this irresistible Bhajkya Poha Chivda that will be the star of your festive celebrations.
Also Read – Crispy Salted Shankarpali Recipe: Perfect Tea-Time Snack
Ingredients List:
- For the Chivda Masala:
- 1 tsp Amchur Powder (Dry Mango Powder)
- 1/2 tsp Black Salt
- 1/2 tsp Chaat Masala
- 1/2 tsp Black Pepper Powder
- 1 tbsp Powdered Sugar
- 1 tbsp Roasted Cumin, Coriander, and Fennel Seeds Powder
- 1/2 tsp Salt (to taste)
- 1 tbsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Hing / Asafetida
- For the Chivda:
- 500 g Bhajka Pohe (Roasted Flattened Rice)
- 1 cup Peanuts
- 1 cup Dry Coconut Slices
- 1 cup Roasted Gram Dal (Dalia)
- A handful of Curry Leaves
- Oil for frying
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
Also Read – Poha Chivda Recipe: Crispy Diwali Snack in 20 Mins!
Step-by-Step Instructions:
- Prepare the Chivda Masala: In a bowl, mix together all the ingredients listed for the Chivda Masala. For a finer texture, you can pulse it all together in a mixer grinder. Your homemade Chivda Masala is ready!
- Fry the Ingredients: Heat oil in a pan. First, fry the peanuts until they are crispy and you hear a popping sound. Remove them and set them aside.
- In the same oil, fry the dry coconut slices until they turn a light golden brown. Be careful not to burn them.
- Next, fry the roasted gram dal until it’s lightly colored and crispy.
- Fry the curry leaves until they are crisp.
- Prepare the Tempering: In the same pan, use the remaining oil (or add a little more if needed). Add mustard seeds and let them splutter. Then add cumin seeds.
- Add the Masala: Turn off the gas and add half of the prepared Chivda Masala to the hot oil. Be careful not to burn the spices. You can also add some red chilli powder for extra spice.
- Combine Everything: Add the fried peanuts, coconut, curry leaves, and roasted gram dal to the tempering and mix well.
- Final Mixing: In a large bowl, take the roasted poha and pour the prepared tempering over it. Mix everything well until the poha is evenly coated with the masala.
- Your delicious homemade Poha Chivda is ready to be served!
Also Read – Shev Ladoo Recipe: Perfect Diwali Sweet
Cooking Tips for Better Results:
- Make sure your poha is crisp. If it feels soft, you can dry roast it in a pan for a few minutes until it becomes crispy.
- While frying the ingredients, keep the flame on medium to avoid burning them.
- You can add green chillies to the tempering for extra flavour and spice.
- For a garlicky flavour, you can crush some garlic and add it to the tempering.
- You can also add cashews, raisins, and other nuts of your choice to make the chivda richer.
Variations:
- Vegan Version: This recipe is already vegan-friendly!
- Spicy Version: Add more red chilli powder or finely chopped green chillies to the tempering for a spicier kick.
- Kids-Friendly Version: You can reduce the amount of chilli powder and add some sev or other mild snacks to make it more appealing to kids.
Serving Suggestions:
This Poha Chivda is a perfect tea-time snack. You can also serve it as a side with your meals or pack it in your kids’ lunchboxes. It’s a great snack to have on hand for unexpected guests.
Also Read – Crispy Diwali Snack Recipe for Kids: A Festive Treat!
FAQs:
Q1: How to store Poha Chivda?
Ans: You can store the Chivda in an airtight container for up to 2-3 weeks. Make sure it has cooled down completely before storing.
Q2: Can I use regular poha instead of roasted poha?
Ans: It is recommended to use roasted (bhajka) poha for this recipe as it gives the best crispy texture. If you only have regular poha, make sure to roast it well before using.
Q3: Can I make this chivda without the homemade masala?
Ans: Yes, you can use a store-bought chivda masala. However, the homemade masala gives it a unique and fresh flavour.
Q4: Why did my chivda turn soggy?
Ans: Your chivda might have turned soggy if the poha was not crispy enough or if it was not stored in an airtight container.
Also Read – Crispy Tandalachi Chakli Recipe: Perfect Rice Murukku
Perfect Poha Chivda Recipe: Quick & Easy Diwali Snack
Ingredients
For the Chivda Masala:
- 1 tsp Amchur Powder Dry Mango Powder
- 1/2 tsp Black Salt
- 1/2 tsp Chaat Masala
- 1/2 tsp Black Pepper Powder
- 1 tbsp Powdered Sugar
- 1 tbsp Roasted Cumin, Coriander, and Fennel Seeds Powder
- 1/2 tsp Salt to taste
- 1 tbsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Hing / Asafetida
For the Chivda:
- 500 g Bhajka Pohe Roasted Flattened Rice
- 1 cup Peanuts
- 1 cup Dry Coconut Slices
- 1 cup Roasted Gram Dal Dalia
- A handful of Curry Leaves
- Oil for frying
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
Instructions
- Prepare the Chivda Masala: In a bowl, mix together all the ingredients listed for the Chivda Masala. For a finer texture, you can pulse it all together in a mixer grinder. Your homemade Chivda Masala is ready!
- Fry the Ingredients: Heat oil in a pan. First, fry the peanuts until they are crispy and you hear a popping sound. Remove them and set them aside.
- In the same oil, fry the dry coconut slices until they turn a light golden brown. Be careful not to burn them.
- Next, fry the roasted gram dal until it’s lightly colored and crispy.
- Fry the curry leaves until they are crisp.
- Prepare the Tempering: In the same pan, use the remaining oil (or add a little more if needed). Add mustard seeds and let them splutter. Then add cumin seeds.
- Add the Masala: Turn off the gas and add half of the prepared Chivda Masala to the hot oil. Be careful not to burn the spices. You can also add some red chilli powder for extra spice.
- Combine Everything: Add the fried peanuts, coconut, curry leaves, and roasted gram dal to the tempering and mix well.
- Final Mixing: In a large bowl, take the roasted poha and pour the prepared tempering over it. Mix everything well until the poha is evenly coated with the masala.
- Your delicious homemade Poha Chivda is ready to be served!
