Roasted Poha Chivda Recipe (Using Thin Poha)
Making this roasted poha chivda is a breeze! Every Diwali, this chivda is a must-have in my kitchen. You can whip up this healthy treat in just 20 minutes, making it the perfect quick snack for the festive season!
Servings 15
Calories 155kcal
Ingredients
- 5 cups Thin poha ~300 grams
- ¼ cup Oil
- ½ cup Peanuts
- ½ cup Roasted chana dal (Fried gram or daria, dalia)
- ⅓ cup Cashew nuts halved
- ½ cup Dried coconut slices
- 2 Green chilies finely chopped
- 15 Curry leaves
- ½ teaspoon Turmeric powder
- ¾ teaspoon Salt or to taste
- 1 tablespoon Powdered sugar
- ½ teaspoon Amchur powder (dried mango powder)
Instructions
Roasting Poha (Choose One Method)
- Oven: My preferred method. Preheat to 325°F. Spread poha in a single layer on a baking tray and roast for 10 minutes, stirring halfway.
- Stovetop: Use a wide pan on low heat, spreading poha in a thin layer. Dry roast until crispy, about 3-4 minutes, shaking the pan or stirring gently once or twice to avoid breaking the poha.
- Microwave: Place poha in a microwave-safe bowl and cook on high for 2-3 minutes, tossing once halfway through.
Making Poha Chivda:
- Heat oil in a large pan (patila).
- Add peanuts, dalia, and cashews, and fry until they’re lightly golden.
- Add sliced coconut and fry for another minute.
- Add green chilies and curry leaves, frying until the curry leaves are crisp and all the moisture evaporates. By this point, the nuts and coconut should be deep golden in color.
- Quickly stir in the turmeric powder until well combined.
- Then add amchur and salt, and mix.
- Add the roasted poha to the pan and gently mix right away.
- Midway, sprinkle in the powdered sugar.
- Carefully toss (avoid stirring) until the poha is evenly coated with the spices and nuts.
Notes
- Fry the green chilies and curry leaves until they’re completely crisp and moisture-free. This step is key for extending the shelf life of the chivda and keeping it crunchy. Any leftover moisture can make the chivda soggy over time.
- Avoid stirring too much, as it can break the poha. Instead, toss the mixture by gently shaking the pan (patila) to keep the poha intact.
- Scalable: You can double or triple this poha chivda recipe as needed.
Nutrition
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
