Roasted Poha Chivda is a healthy and dry snack which needs very few ingredients. This chivda is made during festive season of Diwali.
Although this chivda is made during Diwali, it can be made anytime during the year. It can be enjoyed with a cup of tea.
Now this poha chivda is available in market but I prefer to make it at home as I am not aware of the quality of oil used. Mostly, the readymade chivda is made in palm oil and hence its a big NO. In addition to this, homemade ones are more hygienic.
The best part of this chivda is that it is not deep-fried. 🙂
This chivda has a very long shelf life and so you can made it in bulk. So it means, you can grab it anytime and enjoy it. When I make this chivda, my husband simply can’t keep his hands away from the jar.
It can be packed in a tiffin for kids/adults as a mid-meal snack.
How to make Poha Chivda?
Thin poha is dry roasted in pan.Keep the roasted poha aside. Now, we start with making tadka with dry red chilies, curry leaves, coconut slices, peanuts and with spices.
The purpose of using thin poha is the chivda turns out to be crunchy.
Why this Poha Chivda?
- Longer Shelf Life
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Overall Time: 30 minutes
-5 cups of thin Poha
-5 tbsp of oil
-4 tbsp of peanuts
-3 dry red chilies
-3 green chilies
-10 curry leaves
-1 tbsp of turmeric powder
-1.5 tbsp of red chili powder
-3 tbsp of chivda masala
-Salt as per taste
-2 tbsp of daliya
1.Dry roast the thin poha. Roast the poha in batches.
2.Heat oil in a pan.
3.Add peanuts to the pan and fry them for 30-50 seconds.
4.Add chopped green chilies and dry red chilies to the pan.
5.Add curry leaves to the pan and mix well.
6.Add turmeric powder to the pan.
7.Add roasted thin poha to the pan and mix everything well.
8.Add red chilly powder, salt and chivda masala to the pan.
9. Mix everything well. Now add daliya to the pan. Mix well. Switch off the flame after couple of minutes.
Roasted Poha Chivda is ready. Once it cools, you can store in airtight container.
1.Make sure you use thin poha and not thick poha. The thin poha brings a crunchiness to the chivda after roasting unlike thick poha.
2.You can add dry coconut slices to the chivda along-with peanuts.
3.When you dry roast the thin poha, you can taste the roasted poha and check if it is roasted properly. It should not be chewy or it should not stick in teeth. If so, then roast them for some more minutes.
Share the recipe if you like it.
SHARING IS CARING!!!