Roasted Poha Chivda is a healthy snack made with thin poha, spices and nuts. This snack can be enjoyed with a hot cup of tea.
This chivda is one of the snacks that is made during festive season of Diwali. Ready-made chivda is also available in market but I prefer to make it at home because I do not know what quality of oil is used in it. Mostly, they are prepared in palm oil and its a big NO. In addition to this, homemade ones are more hygienic.
This recipe comes from my mom’s kitchen and I simply love chivda made by her.
In this recipe, we use thin poha and not thick poha. The purpose of using thin poha is that the chivda turns out to be crunchy.
Thin poha is dry roasted and kept aside. This is followed by making of tempering and then mixing roasted poha with tempering until everything mixes well.
This chivda has a longer shelf life, just be sure you store it in a airtight container. When I make this chivda my husband simply can’t keep his hands off the jar.
Also, its good to pack in a tiffin box for kids and adults as a meal/snack.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Overall Time: 25 minutes
-4 cups of thin Poha
-4 tbsp of oil
-Pinch of asafoetida
-1/2 tbsp of turmeric powder
-1/2 cup of peanuts
-9 to 11 Curry Leaves
-2 dry red chilies (optional)
-1/2 cup of daliya
-1/2 cup of coconut slices (optional)
-1/4 cup of cashews (optional)
-1/4 cup of raisins (optional)
-1/2 tbsp of red chilly powder (optional)
-1 tbsp of chivda masala(optional)
Step 1: Heat the pan on medium flame and dry roast thin poha for 4-5 minutes. If you are planning to make chivda in greater quantity then you can dry roast the poha in multiple batches. Once you finish one batch transfer it to a wider plate/utensil and then continue roasting the second batch.
Step 2: Once you have completed dry roasting thin poha, pour 4 tbsp of oil in the pan. Once the oil is hot, add peanuts to the oil and let it saute for 30-40 seconds.
Step 3: Add green chilly and dry red chilies to the pan.
Step 4: Add curry leaves to the pan.
Step 5: Add asafoetida and turmeric powder to the pan.
Step 6: Add dry roasted poha to the pan and mix everything well.
Step 7: I have added red chilly powder, chivda masala and salt to the poha in pan.
Step 8: Add daliya to the poha.
Mix everything well and let it cook on low flame for 1-2 minutes. Then switch off the flame. You roasted poha chivda is ready. Once chivda cools you may store it in a airtight container.
1.I have skipped coconut slices as it was not in my stock at home. You can add coconut slices to the tempering.
2.You can use cashews and raisins in this chivda while making the tempering.
3.You can also use chivda masala in this as it can enhance the taste of chivda. I have used “Ram Bandhu Chivda Masala” brought by mom from India.
4. You can even use bit of red chilly powder if you wish.However, be cautious as you have already green chilies and dry red chilies to the recipe.
5.You can vary the amount of peanuts and daliya as per your liking. You may use more of peanut and less daliya or vice-versa.
1.Good Source of Carbs
Poha consists of 75% of carbs and 25% of fats. This combination provides energy to the body to perform daily functions.
Poha is rich in iron as the production process of it needs the rice to pass through iron rollers. The flattened rice retains the iron from the process and hence is rich in iron.
3. Easily Digested
It is light on the stomach. It will never cause bloating.
So give it a shot and let me know how it tasted.