Poha Chivda (Chiwda) is a wonderful healthy snack, non-fried with roasted dry fruits. This Chivda is a very common and popular snack in Maharashtra, Gujarat and Karnataka. It is a low fat snack and also is very easy to prepare at home, a very quick and instant fix which get ready with all the stuffs available in pantry. Recipe of crispy beaten rice flavored with dry fruits and spices makes a delicious any time snack.

Poha Chivda is made by many families during Diwali festival. Basically Chivda or Namkeen as we call, is a savory sweet or spicy mixture. There are many variations of making Chivda. This one is I made using thin verity of poha called nylon poha or thin poha.

Ingredients:

• 500 grams/8-9 cups Thin Nylon Poha/Beaten Rice
• 3-4 tbsp Oil
• ¼ cup sliced Dry Coconuts
• ¼ cup Peanuts
• ¼ cup halved Cashew Nuts
• 1 tbsp Raisins
• 1-2 tbsp roasted Chana Dal/Daliya
• 3-4 Green Chilies roughly chopped
• ¼ cup Finely Chopped Coriander Leaves
• 10-12 Curry Leaves
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tbsp Coriander Seeds
• Pinch of Hing/Asafoetida
• Salt
• 1 tsp Turmeric Powder
• 1 tbsp Powdered Sugar (opt.)

Method:

1. First, roast the poha in a large wide vessel on low flame until crispy. You can also roast it in the oven at 200F on a large baking sheet for 10 mins, stirring occasionally.
2. Remove the roasted poha into another big bowl and set aside.
3. In the same pan, heat oil and shallow fry the peanuts, cashews, raisins and sliced dried coconuts one by one.
4. Remove the fried nuts and coconuts onto a plate using a slotted spoon and set aside.
5. In the same oil, add the cumin seeds, coriander seeds, fennel seeds and hing. Let them splutter.
6. Then add the green chilies, curry leaves, chopped coriander leaves and fry for a minute until all the moisture is absorbed and the chilies are slightly crisp.
7. Add the dalia, roast it again, then add the fried nuts and coconut, turmeric powder and mix well.
8. Add the roasted thin poha and salt; stir and mix thoroughly.
9. Once slightly cooled, add powdered sugar as per taste and mix well.
10. The Thin Poha Chiwda is now ready. Once completely cooled, store it in an airtight container.

Tips:

• You can store it in airtight containers in the pantry for 4-5 weeks.
• You can roast the poha in the microwave in small batches for 1 minute.
• You can skip any dry fruits or nuts as desired.
• Sugar is optional, you can omit if preferred.

Poha Chivda (Chiwda)

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Poha Chivda (Chiwda) is a wonderful healthy snack, non-fried with roasted dry fruits. Poha Chivda is a very common and popular snack in Maharashtra, Gujarat and Karnataka. Poha Chivda is a low fat snack and also is very easy to prepare at home, a very quick and instant fix which get ready with all the stuffs available in pantry. Poha Chivda is a recipe of crispy beaten rice flavored with dry fruits and spices makes a delicious any time snack.

Author: Binjal Pandya

Recipe type: Snacks

Cuisine: Indian

Serves: 7-8

Ingredients

• 500grms/8-9 cups Thin Poha/Beaten Rice
• 3-4 tbsp Oil
• ¼ cup sliced Dry Coconuts
• ¼ cup Peanuts
• ¼ cup halved Cashew Nuts
• 1 tbsp Raisins
• 1-2 tbsp roasted Chana Dal/Daliya
• 3-4 Green Chilies roughly chopped
• ¼ cup Chopped Coriander Leaves
• 10-12 Curry Leaves
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tbsp Coriander Seeds
• Pinch of Hing/Asafoetida
• Salt
• 1 tsp Turmeric Powder
• 1 tbsp Powder Sugar (opt.)

Instructions

1. First, roast the poha in a large wide vessel on low flame until crispy. You can also roast it in the oven at 200F on a large baking sheet for 10 mins, stirring occasionally.
2. Remove the roasted poha into another big bowl and set aside.
3. In the same pan, heat oil and shallow fry the peanuts, cashews, raisins and sliced dried coconuts one by one.
4. Remove the fried nuts and coconuts onto a plate using a slotted spoon and set aside.
5. In the same oil, add the cumin seeds, coriander seeds, fennel seeds and hing. Let them splutter.
6. Then add the green chilies, curry leaves, chopped coriander leaves and fry for a minute until all the moisture is absorbed and the chilies are slightly crisp.
7. Add the dalia, roast it again, then add the fried nuts and coconut, turmeric powder and mix well.
8. Add the roasted thin poha and salt; stir and mix thoroughly.
9. Once slightly cooled, add powdered sugar as per taste and mix well.
10. The Thin Poha Chiwda is now ready. Once completely cooled, store it in an airtight container.

Notes

You can store it in airtight containers in the pantry for 4-5 weeks.
You can roast the poha in the microwave in small batches for 1 minute.
You can skip any dry fruits or nuts as desired.
Sugar is optional, you can omit if preferred.

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