Poha Chivda is a crispy, savory, and mildly spiced Indian snack that’s not only delicious but also incredibly easy to make. Made from flattened rice, known as poha, this snack is a staple during festivals, especially Diwali, and a perfect tea-time companion.
Whether you’re a seasoned cook or new to Indian cuisine, this guide will walk you through the process of making poha chivda, ensuring you get a perfect batch every time.
What You Need:
- 2 cups thin poha (flattened rice)
- 1/4 cup peanuts
- 1/4 cup roasted chana dal (split chickpeas)
- 2 tablespoons cashew nuts (optional)
- 2 tablespoons raisins (optional)
- 10-12 curry leaves
- 2-3 green chilies, finely chopped
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons oil
- A pinch of asafoetida (hing)
Instructions:
1. Dry Roast the Poha: Begin by dry roasting the thin poha in a large pan or kadhai on low heat. Stir continuously until the poha becomes crispy. This should take about 5-7 minutes. Once done, transfer the poha to a large bowl.
2. Fry the Nuts and Raisins: In the same pan, heat a tablespoon of oil and fry the peanuts until they turn golden brown. Remove and set aside. If using cashews and raisins, fry them in the same oil until the cashews are golden and the raisins puff up. Add these to the bowl of roasted poha.
3. Prepare the Tempering: Heat the remaining oil in the pan, add mustard seeds, and let them crackle. Then add chopped green chilies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds until the chilies and curry leaves become crisp.
4. Season the Mixture: Lower the heat and add turmeric powder to the tempering, stirring quickly to prevent burning. Immediately add the roasted chana dal, sugar, and salt, mixing well.
5. Combine Everything: Pour the tempering over the roasted poha and nuts. Gently mix everything, ensuring the poha is evenly coated with the spices.
6. Cool and Store: Allow the chivda to cool completely before transferring it to an airtight container. Poha chivda can be stored for several weeks if kept in a cool, dry place.
Tips for Perfect Poha Chivda
- Ensure the poha is roasted on low heat to avoid burning.
- Adjust the green chilies according to your spice tolerance.
- You can add dried coconut slices for an extra layer of flavor.
- For a tangy twist, sprinkle some chaat masala or dry mango powder (amchur) after the chivda has cooled down.
Poha chivda is a versatile snack that you can customize according to your taste. Feel free to adjust the level of spices, sugar, and nuts to suit your preference.
This light and crunchy snack is not only a healthier alternative to store-bought snacks but also a delightful way to indulge in the flavors of India. Whether you’re hosting a get-together, celebrating a festival, or simply craving something savory, poha chivda is the perfect snack to satisfy your taste buds.
