Roasted Poha Chivda Recipe (Thin Poha Chivda)

Poha chivda recipe – healthy snack recipe made by roasting the thin poha with few spices and nuts (peanuts, sliced coconut, dalia).

Here a thin variety of poha is used. This is NOT the poha which we use in making batata poha.

During the Diwali festival, we usually make many different snacks like farsi puri, shankarpali, crispy masala puri, tikha gathiya. And store them in dabba/container. As all of these snacks have a longer shelf life, we enjoy them for the next few weeks.

When it comes to the snacks, I always prefer to make them at home. Just because, I do not know which and what quality oil they have used in store-bought snacks. I have seen many packets ingredients list mentioned with palm oil which is a BIG NO. I would never buy those packets. So for the health reason and hygienic purpose, I prefer homemade ones.

This poha chivda is a healthy snack. Because nothing is deep-fried here like this chiwda namkeen. Today’s version has all the ingredients roasted in very little oil.

Other healthy chivda recipes are
cornflakes chivda, cereal chivda.

HOW TO MAKE POHA CHIVDA RECIPE?

1) First, we will roast the poha. I have roasted on the stovetop. Heat the pan on medium heat and dry roast the poha for about 2-3 minutes with stirring constantly or till they get crispy. No need to change the color or anything. Just make sure that poha is crispy. Remove them in another bowl.
Alternately, you can roast them in the microwave as well. take poha in a microwave-safe bowl. And microwave it for 2-3 minutes on high power.

2) In the pan, heat the oil on medium heat. Once hot, add mustard seeds and let them pop.

3) Then add chopped green chilies and curry leaves. Saute till all the moisture from chilies and curry leaves are gone and they become crispy. If there is any moisture left, the whole chivda will not stay crispy and over the time chivda will start to get soggy.

4) Then add peanuts, dalia and coconut slices (if using).

5) Roast them with stirring constantly till they get light brown in color and becomes crispy.

6) Then add turmeric powder, sugar, salt, and citric acid. Mix well.

7) Immediately add roasted poha. Mix till everything is incorporated well.

Let the chivda cool down completely, then store them in an airtight container. It stays good for weeks.

Do give this healthy poha chivda try and let me know how you like it.

Serve this as a snack with a cup of tea or coffee. Or you can just much on a s such any time of the day. It is good to pack in a snack box for kids or adults as this is healthy.

Few Notes on making Poha Chivda:

• I have skipped the addition of sliced coconut, just because we do not like it in this poha chivda. But my mom always adds them.
• The quantity of peanuts and dalia can be adjustable as per your liking. If you like more peanuts, add more or you can reduce the quantity, simple.
• If you like, you can add cashews and raisins as well.
• For the variation, skip the citric acid and add amchur powder or chaat masala.
• Let’s make this chivda more healthy – substitute one cup of poha with one cup of oats. Dry roast the oats separately and mix with poha in the recipe.

Check out more Diwali Snacks
Aloo bhujia // Chakli // Mathri // Rice murukku

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Roasted Poha Chivda Recipe (Thin Poha Chivda)

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Poha chivda recipe or thin poha chivda - a healthy snack recipe made by roasting the poha with few spices and nuts (peanuts, sliced coconut, dalia).

Author: Kanan

Course: Snack

Cuisine: Indian

Calories: 155kcal

Servings 3 cups

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 3 cups Thin poha
• 1 tablespoon Oil
• ½ teaspoon Mustard seeds
• 1 Green chili chopped finely
• 5-6 Curry leaves
• 2-3 tablespoons Peanuts
• 2 tablespoons Roasted chana dal (Fried gram or daria, dalia)
• 1 tablespoon Dried coconut slices
• ½ teaspoon Turmeric powder
• Salt to taste
• 1 teaspoon Sugar
• a very small pinch or 1/16 teaspoon Citric acid (nimboo ful)

Instructions

Dry roasting the poha:

• First, we will roast the poha. I have roasted on stove top.
• Heat the pan on medium heat and dry roast the poha for about 2-3 minutes with stirring constantly or till they gets crispy.
• No need to change the color or anything. Just make sure that poha are crispy. Remove them in another bowl.
• Alternately, you can roast them in the microwave as well.
• take poha in a microwave safe bowl. And microwave it for 2-3 minutes on high power.

Making poha chivda recipe:

• In the pan, heat the oil on medium heat. Once hot, add mustard seeds and let them pop.
• Then add chopped green chilies and curry leaves. Saute till all the moisture from chilies and curry leaves are gone and they will become crispy.
• Then add peanuts, dalia and coconut slices. Roast them with stirring constantly till they get light brown in color and becomes crispy.
• Then add turmeric powder, sugar, salt and citric acid. Mix well.
• Immediately add roasted poha. Mix till everything is incorporated well.
• Let the chivda cool down completely, then store them in airtight container.

Nutrition

Serving: 0.5cup | Calories: 155kcal | Carbohydrates: 21.8g | Protein: 4.3g | Fat: 5.9g | Saturated Fat: 0.9g | Cholesterol: 0mg | Sodium: 451mg | Potassium: 42mg | Fiber: 2.5g | Sugar: 11g

*Nutrition information is a rough estimate for 1 serving

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.