Roasted Poha Chivda
If you’re looking for a light, crispy, and healthy snack to satisfy your cravings, Roasted Poha Chivda is the perfect choice! Made with flattened rice (poha) and flavoured with spices, this snack is quick to prepare, low in calories, and ideal for any time of day. Whether you’re making it for Diwali or to munch on during your evening tea, this recipe is a winner!
What is Roasted Poha Chivda?
Poha Chivda is a popular Indian snack made from thin, flattened rice, commonly enjoyed with tea or as a savoury snack. It’s lightly spiced and can be customized with ingredients, like peanuts, curry leaves, and dried coconut. Traditionally deep-fried, this roasted version cuts down on oil without compromising the taste.
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How to Make Healthy Roasted Thin Poha Chivda (Flattened Rice Snack) at Home
Essential Ingredients for a Healthy Poha Chivda Recipe
Here’s a list of ingredients for making a classic and flavorful Roasted Poha Chivda:
Thin Poha (Flattened Rice)
- Thin poha is the main ingredient, providing the light, crispy base for chivda. It roasts quickly and evenly, resulting in a delicate texture.
Peanuts
- Peanuts add crunch, flavour, and protein. They balance the lightness of poha with a nutty richness.
Roasted Chana Dal (Split Bengal Gram)
- Chana dal adds extra crunch and protein. It also holds the spices well, making each bite flavorful.
Curry Leaves
- Fresh curry leaves are essential for authentic flavour and aroma. They add a subtle earthiness that complements the other ingredients.
Green Chilies or Dried Red Chilies
- Sliced green chillies or broken dried red chillies are used. They add a nice spice level without overpowering the chivda.
Turmeric Powder
- Turmeric adds a golden colour and a mild, warm flavour. It’s essential for both taste and appearance in chivda.
Salt
- Salt is a basic but necessary ingredient to bring out all the flavours.
Sugar (Optional)
- A small pinch of sugar is often added to balance the savoury and spicy elements. It’s good if you like a hint of sweetness in your chivda.
Oil
- A small amount of oil is used to roast the spices and ingredients like peanuts and chana dal.
Optional Ingredients:
- Dry Coconut Slices: Adds a hint of sweetness and an extra crunch.
- Raisins: A few raisins bring a sweet contrast to the savoury ingredients.
- Cashews or Almonds: For an extra nutty flavour and added richness.
- Feenal seeds: add depth to the flavour profile.
Step-by-Step Recipe for Roasted Poha Chivda
Roasting the Thin Poha
- Heat a wide pan or kadai over medium heat. Add the thin poha to the pan.
- Dry roast the poha for 4-5 minutes, stirring continuously to prevent it from burning.
- Continue until the poha becomes crisp. Once done, transfer it to a large mixing bowl and set it aside.
Roast the Nuts and fruits
- Heat 2 tbsp oil in a pan, add 1/4 cup of Peanuts and fry them for about 1 minute.
- Now we will add 1/4 cup cashews and fry them for 1 minute.
- Add 1/4 cup roasted chana dal and then fry them together for 1 minute.
- Add 1/4 cup sliced dry coconut and fry them for 1 minute on medium flame.
- Finally, add 1/4 cup raisins and continuously fry them on a medium flame for 1 minute.
Prepare the Seasoning and Mix Everything
- Add 1/2 tsp mustard and 1/2 tsp fennel seeds to the pan and let them sizzle for a few seconds.
- Add the curry leaves and green chilli to taste and allow them to crisp in the pan. The leaves will add a lovely aroma to the chivda.
- Add 1/4 tsp turmeric powder and 1/2 tsp red chilli powder and stir them for 30 sec.
- Pour the roasted poha back into the pan and mix them gently.
- Add salt to taste, 1 tsp sugar powder and 1/2 tsp amchoor powder Stir everything well, allowing the spices to coat the nuts.
Cool and Store
- Mix everything well, ensuring the poha and nuts are evenly coated with spices.
- Let the chivda cool completely to retain its crispiness. Once cooled, store it in an airtight container. It stays fresh for up to 2 weeks.
Tips for Making the Best Roasted Poha Chivda
Here are some pro tips to help you make the best, crunchiest, and most flavorful Roasted Poha Chivda:
- Use thin poha for a light and crispy chivda. Thick poha tends to be chewy and doesn’t roast as evenly, which can alter the texture.
- Dry-roast the poha on low to medium heat, stirring continuously to prevent burning and ensure even roasting. This gives a perfectly crispy texture without over-browning.
- Allow the chivda to cool completely before transferring it to an airtight container. This prevents condensation and keeps the chivda crisp for longer.
- Fresh curry leaves add a wonderful aroma and flavour. Dry the leaves well before roasting to avoid moisture, which can make the chivda soggy.
- Roast the poha in batches if needed, as an overcrowded pan can result in uneven roasting. A large, wide pan works best for uniform crispiness
- Keep your chivda in an airtight container away from direct sunlight. If you’re in a humid climate, keep it in the fridge for longer freshness.
- If the chivda softens over time, spread it on a baking sheet and pop it in a preheated oven at low heat (about 150°C or 300°F) for 5-7 minutes to restore its crunch.
Frequently Asked Questions About Roasted Poha Chivda
Can I make Poha Chivda without oil?
Yes, it’s possible to make oil-free Poha Chivda. Dry-roast all the ingredients slowly on low heat to avoid burning. However, using a tiny amount of oil can enhance the flavour and make spices adhere better to the poha.
How can I keep my Chivda crunchy for longer?
To keep Chivda crunchy, let it cool completely after roasting, then store it in an airtight container. Avoid adding moisture-rich ingredients, and seal the container tightly after each use.
What can I use as a substitute for peanuts in Chivda?
If you have a peanut allergy or want to try something different, use roasted pumpkin seeds, or sunflower seeds, or skip nuts altogether. Other nuts like almonds or cashews can also add crunch and flavour.
Can I add dried fruits to my Chivda?
Absolutely! Adding raisins, dried cranberries, or chopped dried apricots gives a nice sweet contrast. However, add them in small amounts to maintain the savoury nature of the chivda.
Serving Suggestions for Roasted Poha Chivda
With Tea or Coffee
- Serve a small bowl of roasted poha chivda as a snack with masala chai or coffee. It’s light and pairs beautifully with hot beverages.
Breakfast Topping
- Sprinkle roasted poha chivda on yoghurt or upma for a crunchy twist on breakfast. This adds flavour and texture to simple dishes.
🧾Recipe Card
Roasted Poha Chivda | Healthy Indian Snack | Quick & Easy
Dry Roasted Poha Chivda recipe, perfect for a light and crunchy Indian snack. Made with flattened rice, spices, and nuts, this no-fry chivda is easy to prepare, making it ideal for tea time or as a guilt-free snack option.
Calories:
Materials
- 2 cups Poha(flattened rice) thin
- 1/4 cup Peanuts Raw
- 1/4 cup Roasted chana dal
- 1/4 cup cashews
- 1/4 cup dried coconut slices
- 2 tbsp raisins
- 1/2 tsp fennel seeds
- 1/2 tsp mustard seeds
- 1 sprig Curry leaves for added flavor
- 1-2 chopped green chilli
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp amchoor powder
- Salt to taste
- 1/2 tsp sugar powder optional
Instructions
- Heat a wide pan or kadai over medium heat. Add the thin poha to the pan.
- Dry roast the poha for 4-5 minutes, stirring continuously to prevent it from burning.
- Continue until the poha becomes crisp. Once done, transfer it to a large mixing bowl and set it aside.
- Heat 2 tbsp oil in a pan, add 1/4 cup of Peanuts and fry them for about 1 minute.
- Now we will add 1/4 cup cashews and fry them for 1 minute.
- Add 1/4 cup roasted chana dal and then fry them together for 1 minute.
- Add 1/4 cup sliced dry coconut and fry them for 1 minute on medium flame.
- Finally, add 2 tbsp raisins and continuously fry them on a medium flame for 1 minute.
- Add 1/2 tsp mustard and 1/2 tsp fennel seeds to the pan and let them sizzle for a few seconds.
- Add the curry leaves and green chilli to taste and allow them to crisp in the pan. The leaves will add a lovely aroma to the chivda.
- Add 1/4 tsp turmeric powder and 1/2 tsp red chilli powder and stir them for 30 sec.
- Pour the roasted poha back into the pan and mix them gently.
- Add salt to taste, 1 tsp sugar powder and 1/2 tsp amchoor powder Stir everything well, allowing the spices to coat the nuts.
- Mix everything well, ensuring the poha and nuts are evenly coated with spices.
- Let the chivda cool completely to retain its crispiness. Once cooled, store it in an airtight container. It stays fresh for up to 2 weeks.
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Notes
Tips for Perfect Roasted Poha Chivda
- Keep the Heat Low: To avoid burning, always roast on a low to medium flame.
- Adjust Spice Levels: Increase or decrease the red chili powder to suit your spice preference.
- Add Variety: Feel free to add other nuts like almonds or sunflower seeds for more crunch.
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