Roasted Poha Chivda is a delicious snack that is crispy, crunchy, mildly to moderately spicy, slightly tangy, sweet, and savory. This Namkeen snack comprises thin poha (flattened rice), nuts, dried fruit, and seasonings.
This Roasted Poha Chivda comes together quickly and stays fresh for longer at room temperature. The Chivda is light, healthy, vegan, and perfect with tea or coffee!
About Roasted Poha Chivda
Chivda is one of the most popular Indian snacks. There are many Chivda or Namkeen recipes with different ingredients and spices. Even the recipe for Roasted Poha Chivda and its ingredients may vary depending on the region.
I made this Chivda with thin poha (flattened rice), roasted peanuts, chana dal, cashews, green chilis, curry leaves, and some basic Indian spices and seasonings.
It makes an excellent snack for tea time or a healthy munching between meals. Roasted Poha Chivda is a light, healthy, delicious, vegan, and flavorful snack. Making Poha Chivda at home is simple and easy, and it is much better than store-bought.
When making teatime snacks, I always prefer to make Murmura (Mamra) Chivda and this Roasted Poha Chivda. Both of these Chivda recipes are easy and quick to make, and they are much better than fried snacks.
Why You Will Love This Namkeen Snack
- This recipe is straightforward and comes together within a few minutes.
- Mild to moderately spicy (to taste), full of nuts, crunchy, and crispy.
- Roasted Poha Chivda is a light, healthy, vegan, addictive, satisfying, and delicious snack.
- It is excellent as a snack for traveling, picnics, between meals, or with a cup of tea.
- It has a longer shelf life and stays fresh at room temperature.
- Additionally, it serves as an excellent alternative to deep-fried snacks.
- This Chivda can be made and enjoyed all year round.
Ingredients and Notes
- Poha: This recipe requires thin poha, readily available in Indian grocery stores. Do not use thick poha, which is used to make fried poha Chivda, or this Tomato Poha (No Onion, No Potato).
- Oil: I have used sunflower oil, but you can use any cooking oil of your choice.
- Nuts: I have added peanuts and cashews. You can also add almonds if you like.
- Roasted Chana Dal: It provides flavor and crunchiness to this Chivda.
- Raisins: They add a slightly sweet and tangy flavor, enhancing the taste of Poha Chivda.
- Green Chilis: They add spiciness to the Chivda. You can add more or fewer chilis to your taste preference.
- Curry Leaves: Curry leaves add wonderful, earthy flavors to this snack.
- Spices and Seasonings: Adding asafoetida, salt, and turmeric powder provides the flavors to the Chivda.
- Powdered Sugar: I have added a tablespoon of powdered sugar. It does not make the Chivda very sweet, but instead balances the flavors. However, you can add more powdered sugar or skip it.
- Amchur Powder: I like to add a slight tanginess to this Chivda, so I have used amchur powder. But it is optional, and you can skip it.
How To Make Roasted Poha Chivda
- Measure all the ingredients and keep them ready before starting the recipe.
Roasting The Poha
- Heat a heavy-bottomed pan or Kadai and turn the heat on low.
- Add poha and roast, stirring continuously, until poha are crisp.
- It will take about 7-8 minutes.
- Do not roast poha on a high flame, as they may be burned or browned.
- Turn off the heat, remove the poha from the pan, and transfer to a large bowl.
Tempering and Making The Poha Chivda
- Heat oil in the same pan on a medium-low flame and add peanuts.
- Fry the peanuts until they are crunchy, stirring continuously, for about 1 to 2 minutes.
- Then add roasted chana dal, cashews, raisins, curry leaves, and sliced chilis.
- Fry everything until the chana dal and cashews are golden, the raisins have swelled, and the curry leaves and chilies are crispy, stirring continuously.
- It will take about 2 minutes. There must be no moisture left in the curry leaves and green chilies.
- Turn the flame on low and add asafoetida, turmeric powder, salt, amchur powder, and powdered sugar.
- Stir well, then add the roasted poha to the pan and mix everything gently until well combined.
- Continue to saute for 3-4 minutes on low heat, gently stirring the Chivda.
- Then turn off the heat and transfer the Poha Chivda to a large bowl or plate.
Storing Suggestions
Let the Chivda cool completely at room temperature before storing it in an air-tight container.
Keep the Roasted Poha Chivda at room temperature for up to 2 weeks.
Serving Suggestions
Enjoy this guilt-free snack with a cup of tea or coffee.
Pack the Poha Chivda for traveling or picnics.
It can be made as a part of savory snacks during Diwali and served with sweets.
Variations
Almonds: You can add more nuts, such as almonds.
Seeds: Add white sesame seeds for an extra boost of flavor and nutrition.
Dried Coconut Slices: Another popular addition to this Chivda is dried coconut slices.
Cumin Seeds or Mustard Seeds: You can also add cumin seeds or mustard seeds for more earthy flavors.
Helpful Tips For Roasted Poha Chivda
Poha: Use thin or nylon poha for this recipe. Roast the poha in a heavy and thick-bottomed pan to prevent them from burning or browning. Also, stir the poha gently to prevent them from breaking.
Spices: The roasted Poha Chivda recipe is savory, mildly spicy, and sweet. However, you can adjust the seasonings to suit your preference.
Green Chilies: Alternatively, you can use red chili powder to add spiciness instead of green chilies.
Roasting Poha In The Oven: To roast the poha in the oven, spread it on a large baking sheet. Roast them at 300°F (150°C) for 14-15 minutes, or until crisp, stirring halfway through.
More Healthy Snacks
Roasted Poha Chivda
Ingredients
- 4 cups thin poha
- 3 tablespoon oil
- ¼ cup raw peanuts
- ¼ cup roasted chana dal
- ¼ cup cashews
- 3 tablespoon golden raisins
- 2 green chilis sliced
- 10-12 curry leaves
- ¼ teaspoon asafoetida (Hing)
- ½ teaspoon turmeric powder
- 1 teaspoon salt or add to taste
- 1 tablespoon powdered sugar or add to taste
- ½ teaspoon amchur powder (optional)
Instructions
- Measure all the ingredients and keep them ready before starting the recipe.
Roasting The Poha
- Heat a heavy-bottomed pan or Kadai and turn the heat on low. Add poha and roast, stirring continuously, until poha are crisp. It will take about 7-8 minutes.
- Do not roast poha on high flame, as they may be burned or browned. Remove the poha from the pan and transfer to a large bowl.
Tempering and Making The Poha Chivda
- Heat oil in the same pan on a medium-low flame and add peanuts. Fry the peanuts until they are crunchy, stirring continuously, for about 1-2 minutes.
- Then add roasted chana dal, cashews, raisins, curry leaves and sliced chilis.
- Fry everything until chana dal and cashews are golden, raisins swell, and curry leaves and chilis are crispy, stirring continuously.
- It will take about 2 minutes. It is essential that there should be no moisture left in curry leaves and green chilis.
- Turn the flame on low and add asafoetida, turmeric powder, salt, amchur powder, and powdered sugar.
- Stir well, add roasted poha to the pan, and mix everything gently until well combined.
- Continue to saute for 3-4 minutes on low heat, gently stirring the Chivda.
- Then turn off the heat and transfer the Poha Chivda to a large bowl or plate to cool down.
Storing Suggestions
- Let the Chivda cool completely at room temperature before storing it in an air-tight container.
- Keep the Chivda at room temperature for up to 2 weeks.
Notes
- Poha: Use thin or nylon poha for this recipe. Roast the poha in a heavy and thick-bottomed pan to prevent them from burning or browning. Also, stir the poha gently to prevent them from breaking.
- Spices: The roasted Poha Chivda recipe is savory, mildly spicy, and sweet. But you can adjust the seasonings according to your preference.
- Green Chilis: Instead of green chilis, you can use red chili powder to make it spicy.
- Roasting Poha In The Oven: For roasting the poha in the oven, spread the poha on a large baking sheet. Roast them at 300°F (150°C) for 14-15 minutes or until they are crisp, stirring them halfway through.
Thanks for coming! Let me know what you think.