Roasted Poha Chivda (Namkeen Snack)

Roasted Poha Chivda is a scrumptious savory snack that’s candy, tangy, and crunchy with a little bit of spicy kick—made from crispy and crunchy roasted poha (flattened rice) peanuts, cashews, almonds, and different seasonings.

Poha Chivda in a wooden bowl served as a snack with chai

Poha Chivda is regularly made as a part of the Diwali sweets and savories often called “Faral,” along with being an everyday snack.

This spiced do-it-yourself cereal goes properly with a variety of sweets and savory dishes. Together with conventional delights like besan ladoo, magas, shankarpali, namak para, and kalakand, chivda is a scrumptious dish to share with family and friends.

Roasted Poha Chivda is my absolute favourite. It’s excellent for a teatime snack, and it’s actually easy to make at dwelling and so flavorful.

What’s Chivda?

Probably the most delectable Indian snacks is chivda (namkeen). Chivda is a savory snack ready with poha (flattened rice) and quite a lot of nuts. Making chivda is straightforward, fast, and hassle-free. 

Poha chivda is a traditional dish that’s comparatively straightforward to make at dwelling. This straightforward Chivda makes an incredible teatime snack. Poha chivda is mostly ready as a festive snack in Maharashtra in Western India.

This poha chivda can also be gluten-free and vegan. As this chivda has a whole lot of good elements (peanuts, sesame seeds, roasted gram dal) and is comparatively mild, additionally it is typically known as food plan poha chivda.

Healthy Roasted poha chivda in a pan with lots of peanuts, cashews and almonds

Totally different Variations of Poha Chivda

Poha Chivda is ready in quite a lot of strategies, with the first variation being the tactic of cooking the poha. Many individuals take pleasure in frying it and utilizing it of their recipes. Some want to only roast it within the oven or in a pan on the stovetop to make it wholesome and get rid of all of the oil.

The kind of poha used for fried and roasted chivda is one other important distinction. The thicker sort of poha needs to be used for frying, whereas the skinny selection needs to be used for roasting.

There are additionally variations within the elements added for tempering. The primary basin elements added are peanuts, Roasted Chana Dal (dalia), curry leaves and inexperienced chili, dry coconut slices, and raisins, together with cumin seeds and turmeric.

Nevertheless, I like so as to add some halved cashews and almonds to this chivda too. I additionally added sesame seeds. It’s also possible to add melon seeds. It provides a lot vitamin and taste.

Why You’ll Love This Recipe?

  • It’s more healthy than store-bought.
  • It’s straightforward to make.
  • It makes the proper tea-time snack.

Substances

ingredients to make chivda
  • Poha: You’ll want “skinny” poha for this roasted Chivda, which might be discovered at any Indian grocery store. It’s also possible to use nylon poha. This Chivda won’t work properly with the thick model, which is used for a poha meal.
  • Nuts: You’ll want peanuts, almonds, and cashews.
  • Oil: I often use avocado oil, however you need to use any oil you want.
  • Inexperienced chilies, Curry leaves, Sesame seeds, Melon seeds, Dried coconut slices, and Roasted chana dal: They offer the chivda all of the fantastic flavors and crunchiness.
  • Sugar & Raisins: They assist to stability the flavors on this namkeen savory chivda.
  • Spices: Turmeric powder, salt, cumin seeds, and asafoetida. These spices give the chivda fantastic perfume and heat.

How one can Make Chivda?

There are 3 primary steps to creating the chivda:

  1. Roast the poha
  2. Make the tempering
  3. Combine all of it collectively

Earlier than you begin, it’s best to measure and have all of the elements able to make this chivda.

Roasting the Poha

  • Warmth a heavy backside pan or kadhai on medium flame. 
  • Flip the flame to low, then add the skinny poha and roast it whereas stirring gently (ideally utilizing a silicone spatula). Use may shake the pan in order that the poha doesn’t break. Roast for 6-8 minutes till the poha turns into crisp. Take away roasted poha in a big bowl and put aside.  Let it cool when you put together the tempering.

You possibly can attempt the poha to test that it has crisped correctly.

roasting poha in a pan on stovetop

It’s also possible to roast the poha within the oven. Unfold the poha on a big baking sheet.

Roast at 325F for 10-12 minutes. Stir midway by way of. The poha ought to develop into crisp however shouldn’t change the colour.

Professional-tip: If utilizing nylon poha, which breaks simply, I extremely advocate roasting within the oven so that you don’t should stir a lot

roasting poha on a baking sheet in the oven

Put together the Tempering

  • Flip the flame to medium and add oil to the pan. 
  • Add the peanuts and roast them whereas stirring constantly. As soon as the peanuts begin to pop, scale back the flame to low. This takes about 1-2 minutes.
  • Then add the roasted Chana Dal (Dalia) and roast them collectively for about 1 minute. 
  • Then, add the cashews, almonds, and dry coconut slices. Stir and roast till the cashews flip mild golden in shade. 
  • Then add cumin seeds and asafoetida and stir. Then, add the chopped inexperienced chili and curry leaves. I want to cut the inexperienced chilies actually small in order that they cook dinner simply. You need the curry leaves and the inexperienced chilis to not have any moisture, as in any other case, they will make the poha soggy.
  • Then add the sesame seeds and raisins—roast for 30 seconds. 
  • Then add turmeric powder, salt and sugar. Stir properly. 
steps to make tempering for chivda

Combine all of it collectively

  • Now flip off the flame and let the tempering calm down somewhat.
  • Then, add the roasted poha again to the pan. Combine gently till all of the poha has the proper yellow shade. 
  • Use a silicone spatula to combine or combine gently together with your palms (you need to use a glove in the event you want).
Mix poha in the tempering

Let the poha cool utterly, then retailer it in an hermetic container. 

Roasted poha chivda in a large pan

Serve this poha chivda with a cup of garam chai. It’s the greatest!

Belief me, that is so significantly better and more healthy than the store-bought model. And it may be made very quickly!

roasted poha chivda in a beautiful tray

Tricks to Make Excellent Poha Chivda

  • Roast over low warmth in a heavy, thick-bottomed pan or kadhai with handles. Or roast it within the oven. Roasting on a excessive flame may cause the poha to burn or brown, which can trigger it to interrupt.
  • As an alternative of stirring the poha, shake the pan to toss the poha in order that it doesn’t break a lot. Additionally, it’s best to make use of a silicone spatula when stirring.
  • Chivda needs to be completely cooled earlier than being saved in an hermetic container. This poha chivda stays good for as much as 2 weeks.
roasted poha chivda in a bowl served with tea as a snack

Is Selfmade Chivda Good for Well being?

This chivda is a lightweight snack full of wholesome elements – flattened rice, nuts, raisins, seeds, and aromatics. These are all tasty, straightforward to digest, vegan and gluten-free. This makes the chivda a wholesome snack to take pleasure in even if you end up watching your food plan.

I hope you take pleasure in this chivda together with the opposite festive snacks.

  • 4 cups Skinny Poha, Flattened Rice, 250 grams
  • 4 tablespoon Oil
  • 1/2 cup Peanuts, with the pores and skin on
  • 1/4 cup Roasted Chana Dal (dalia), 50 gram
  • 1/4 cup Cashew nuts , about 15, every divided in 2 components
  • 1/4 cup Almonds, about 15, every divided in 2 components, non-obligatory
  • 4 tablespoon Dry Coconut Slices
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 pinch Asafoetida (Hing)
  • 2 Inexperienced Chillies , diced, take away seeds for much less spicy, modify to style
  • 10 Curry Leaves
  • 2 tablespoon Raisins
  • 1 tablespoon Sesame Seeds, non-obligatory
  • 1/2 teaspoon Turmeric Powder, Haldi Powder
  • 1 teaspoon Salt, or as per style
  • 1/2 tablespoon Powdered Sugar, extra 1/2 tablespoon if extra candy wanted

Roast the poha

  • Warmth a heavy backside pan or kadhai on medium flame.

  • Flip the flame to low, add the skinny poha and roast it whereas stirring gently (ideally use a silicone spatula). Use may shake the pan in order that the poha doesn’t break. Roast for 6-8 minutes till the poha turns into crisp. Take away roasted poha in a big bowl and put aside to chill.
  • Choice: It’s also possible to roast the poha within the oven. Unfold the poha on a big baking sheet. Roast at 325F for 10-12 minutes. Stir half means by way of. The poha ought to develop into crisp, however shouldn’t change the colour.

Make the tempering

  • Turnt the flame to medium and add oil to the pan.

  • Add the peanuts and roast them whereas stirring constantly. As soon as the peanuts begin to pop, scale back flame to low. This takes about 1-2 minutes.

  • Then add the roasted Chana Dal (Dalia) and roast them collectively for a few minute.

  • Then add the cashews, almonds and dry coconut slices. Stir and roast till the cashews flip mild golden in shade.

  • Then add cumin seeds, asafoetida and stir. Then add the chopped inexperienced chili, and curry leaves.  You need the curry leaves and the inexperienced chilis to not have any moisture, as in any other case they will make the poha soggy.

  • Then add the sesame seeds and raisins. Roast for 30 seconds.

  • Then add turmeric powder, salt and sugar. Stir properly. Flip off flame and let this tempering cool somewhat.

Combine all of it collectively

  • Now add the roasted poha again to the pan. Combine gently till all of the poha has the proper yellow shade. You should utilize a silicone spatula or your palms to combine the poha.

  • Let the poha cool utterly, then retailer in air tight container or serve this poha chivda with a cup of garam chai. 

YouTube video

Roasting: Roast over low warmth in a heavy, thick-bottomed pan or kadhai with handles. Or roast it within the oven. Roasting on a excessive flame may cause the poha to burn or brown, which can trigger it to interrupt.
Stirring: As an alternative of stirring the poha, shake the pan to toss the poha in order that it doesn’t break a lot. Additionally, it’s best to make use of a silicone spatula when stirring.
Storing: Chivda needs to be completely cooled earlier than being saved in an hermetic container. This poha chivda stays good for as much as 2 weeks. 

Energy: 385kcalCarbohydrates: 32gProtein: 10gFats: 26gSaturated Fats: 3gPolyunsaturated Fats: 6gMonounsaturated Fats: 15gTrans Fats: 1gSodium: 533mgPotassium: 290mgFiber: 6gSugar: 2gVitamin A: 81IUVitamin C: 43mgCalcium: 85mgIron: 3mg

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