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Roasted Poha Chivda

By Jigna
Roasted Poha Chivda is a delicious snack, and it is crispy, crunchy, mild to moderately spicy, slightly tangy, sweet, and savory! This Namkeen snack comprises thin poha (flattened rice), nuts, dried fruit, and seasonings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Indian
Course Snack
Diet Vegan, Vegetarian
Servings 5 Cups

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

  1. 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.
  2. Spices: The roasted Poha Chivda recipe is savory, mildly spicy, and sweet. But you can adjust the seasonings according to your preference.
  3. Green Chilis: Instead of green chilis, you can use red chili powder to make it spicy.
  4. 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.

Nutrition (Approximate Values)

Calories : 287kcalCarbohydrates : 31gProtein : 6gFat : 17gSaturated Fat : 2gPolyunsaturated Fat : 4gMonounsaturated Fat : 9gTrans Fat : 0.03gSodium : 95mgPotassium : 233mgFiber : 2gSugar : 7gVitamin A : 104IUVitamin C : 41mgCalcium : 39mgIron : 3mg
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