Poha Chiwda Recipe
Follow my recipe to make Poha Chivda your perfect crispy, light, and flavorful snack. It is ideal for munching, sharing, or gifting and is healthier than store-bought snacks.
Servings: 10
Calories: 0.437kcal
Equipment
- Spoons and Ladles
- Plate
- Airtight Container
Ingredients
- 250 grams Beaten Rice or poha, thin variety
- 4 tablespoon oil
- ¼ cup peanuts
- 15 cashew nuts
- 15 almonds slices
- 3 tablespoon roasted chana dal or dalia
- 3 tablespoon sesame seeds
- 4 tablespoon pumpkin seeds
- ¼ cup copra sliced (optional)
- 5-6 Green chillies chopped
- 3-4 curry leaves springs
- 2 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 ts red chilli powder
- 1 teaspoon dhaniya-jeera powder or coriander-cumin seed powder, optional
- 2 tablespoon lemon juice optional
- 2 tablespoon chaat masala optional
- salt to taste
- sugar to taste
Instructions
Prep the ingredients
- Cut the 5-6 Green chillies, and remove the stalks from the 3-4 curry leaves.
- Add the 15 cashew nuts, ¼ cup peanuts,15 almonds, 3 tablespoon roasted chana dal, 3 tablespoon sesame seeds, 4 tablespoon pumpkin seeds and ¼ cup copra in small bowls.
- Gather the salt , sugar , 1 teaspoon dhaniya-jeera powder and 2 tablespoon chaat masala2 tablespoon lemon juice in small bowls. (I have often forgotten something, so keep everything organised).
- Also, get your 4 tablespoon oil,2 teaspoon mustard seeds,1 teaspoon turmeric powder,1 ts red chilli powder ready.
- Set out a tray for the roasted poha. Heat a thick kadhai or wok on the stovetop.
Roasting the Poha
- Put a small bowlful of poha in the wok. Use a slotted spoon and stir on medium flame.
- When the poha is crisp and/ or the edges start curling, you are done. Transfer the poha to the tray and spread it out to cool.
- Roast the next batch similarly until you finish all the 250 grams Beaten Rice.
Frying the nuts
- Heat 4 tablespoon oil in the same wok.
- Fry the peanuts in oil until they are well-fried and golden brown. Transfer to the roasted poha.
- Fry cashew nuts until light golden brown. Add raisins if you are using them; they will plump up. Transfer to the roasted poha.
- If using almonds, fry them till crisp. Transfer to the roasted poha.
- Add the coconut slices and fry till all the lovely golden brown. Transfer to the roasted poha.
Making the Tempering
- In the same oil, add mustard seeds and let them splutter.
- Add chopped green chillies and curry leaves. These will splutter take care.
- Add the roasted gram. The roasted gram will foam. Let the foam settle before adding the sesame seeds.
- Next in goes hing or asafoetida( avoid if making gluten-free), haldi/turmeric.
- If you plan to use lemon juice, add it to the tempering. It will sizzle once the sizzling stops; add the tempering to the container of poha. Otherwise, you can add the tempering to the roasted Poha.
- Add salt, sugar, coriander and cumin seed powder to taste.
- Stir well and transfer the cooled Poha Chivda to an airtight container.
Notes
How to serve Poha Chivda
- You can enjoy the Chivda as it is with tea or coffee.
- Mix Chevda with sev, mathri, papdi.
- Serve mixed with onions, tomatoes, grated carrots and cucumber.
- Add chopped tomatoes, finely diced cucumbers, and grated coconut.
- Yoghurt is also a great addition to the bowl of Poha Chivda.
Nutrition
Serving: 100g | Calories: 0.437kcal