Poha Chivda Recipe, How to make roasted Poha Namkeen

Poha chivda recipe with step by step pics- It is a wonderful healthy snack alternative to the fried ones. It gets ready with all the ingredients available in the pantry.

Jazz up this Diwali with this easy, homemade healthy chivda. In this recipe thin poha is used, which is easily available in stores. You can also add some murmura / puffed rice to it while making chivda. This crispy beaten rice flavored with peanuts and spices makes a delicious anytime snack. 

Step by step poha chivda recipe:

1. Take a big pan or a wok/ kadhai and put 5 cups thin poha to it. Roast the poha on low to medium heat until crisp. Keep flipping regularly, the poha should not turn brown. It should be crisp when pressing between fingers or when you take a bite. Once done empty the pan and keep aside the roasted poha.
   
2. In another small pan dry roast ½ tbsp. whole coriander seeds (sabut dhania) till a nice aroma comes. Then roughly crush it with the help of rolling pin or in mortar pestle. Keep it aside.
   
3. Now pour ¼ cup oil in the same pan and heat it. Once it is sufficiently hot, fry ½ cup peanuts, ¼ cup cashews and 2-3 tbsp. dry coconut slices (roasted chickpeas) one by one. Be careful all of it should be fried till its light brown in color. Lastly reduce the flame to low and add 1/3 cup dalia (roasted chickpeas). Immediately remove it as it doesn’t take longer to fry.
   
   Keep it aside.
   
4. Now in the same oil, add 1 tsp cumin seeds and let it splutter for few seconds. Then add hing / asafoetida, 2 tbsp. chopped green chilies, 12-15 curry leaves and fry for a minute. Keep the flame low.
   
5. Add in crushed coriander seeds (dhania), 1 tbsp sesame seeds and 1 tsp poppy seeds. Sauté it.
   
6. Now add in spice powders- ¼ tsp turmeric powder and ¼ tsp red chili powder.
   
7. Mix the spice powders and add the roasted poha and fried nuts slowly to this tempered mixture. Keep flipping it so that the poha gets coated with the masala. Add salt as per taste and keep stirring carefully and with light hands.
   
8. When you see that the poha is evenly coated with the tempered mixture, turn off the heat. 
   
9. Lastly once the mixture is little warm, add powdered sugar and citric acid powder as per your taste and mix well.
   
10.  The poha chivda is ready. It can be stored for about 10 to 15 days.

Poha chivda recipe below:

Poha Chivda Prep time Cook time Total  5 min  15 min 20 min Poha chivda- crispy roasted beaten rice snack. AUTHOR: Monali RECIPE TYPE: Snacks CUISINE: Indian SERVES: 10 INGREDIENTS (measuring cup used, 1 cup=240 ml) 5 cups Thin Poha/ beaten rice/ rice flakes ½ cup peanuts 1/3 cup dalia/ roasted chickpeas ¼ cup cashews, halved 2-3 tbsp. dry coconut slices ½ tbsp. sabut dhania/ whole coriander seeds 1 tbsp. sesame/ til 1 tsp khus khus/ poppy seeds 2 tbsp. chopped green chilies 12-15 curry leaves ¼ tsp turmeric powder/ haldi ¼ tsp red chili powder 1 tsp cumin seeds/ jeera 1/8 tsp of asafoetida (if using strong hing, then take a pinch) 1 tsp sugar ½ tsp salt or as required 2 pinch citric acid powder ¼ cup oil DIRECTION Take a big pan or a wok/ kadhai and put poha to it. Roast the poha on low to medium heat until crisp. Keep flipping regularly, the poha should not turn brown. It should be crisp when pressing between fingers or when you take a bite. Once done empty the pan and keep aside the roasted poha. In another small pan dry roast the whole coriander seeds (sabut dhania). Then roughly crush it, with the help of rolling pin or in mortar pestle. Keep it aside. Now pour oil in the same pan and heat it. Once it is sufficiently hot, fry peanuts, cashews and dry coconut slices (roasted chickpeas) one by one. Be careful all of it should be fried till its light brown in color. Lastly reduce the flame to low and add dalia (roasted chickpeas). Immediately remove it as it doesn’t take longer to fry. Keep it aside. Now in the same oil, add cumin seeds and let it splutter for few seconds. Then add hing / asafoetida, green chilies, curry leaves and fry for a minute. Keep the flame low. Add in crushed dhania, sesame seeds and poppy seeds. Sauté it. Now add in spice powders- turmeric powder and red chili powder. Mix it and add roasted poha and fried nuts slowly to this tempered mixture. Keep flipping it so that the poha gets coated with the masala. Add salt as per taste and keep stirring carefully and with light hands. When you see that the poha is evenly coated with the tempered mixture, turn off the heat. Lastly once the mixture is little warm, add powdered sugar and citric acid powder as per your taste and mix well. The poha chivda is ready. It can be stored for about 10 to 15 days. TIPS You can also roast the poha in microwave for 3-5 minutes; stirring after every one minute. If you don’t have a big pan, you can add the tempering to a mixing bowl containing poha with other fried nuts and then toss it to mix. Followed by, adding sugar at last. SERVING SUGGESTION Relish this snack any time when you feel little hungry. It is a good choice for hunger pangs between two meals.