Poha Chivda Recipe: Crispy Diwali Snack in 20 Mins!
Learn how to make the perfect crispy Poha Chivda at home! This easy Diwali snack recipe is a savoury mixture of flattened rice, nuts, and spices.
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.