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Close-up of golden roasted poha chivda mixed with nuts and spices
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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.
Course breakfast and snacks
Cuisine Indian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories
Author Swati Paathak

Ingredients

  • 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.

Video

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.