Chivda is a popular savory Indian snack mix, usually made with flattened rice (Poha). It's a perfect crunchy treat with a cup of tea! ☕😋 This recipe is for Roasted Poha Chivda – a lighter, less oily version.
📝 Ingredients
Base & Mix-ins
| Item | Quantity | Notes |
|---|---|---|
| Thin Poha (Flattened Rice) | 4 cups | Thin/Nylon variety is best for roasting. 🍚 |
| Peanuts (Raw) | 1/2 cup | 🥜 |
| Roasted Chana Dal (Daliya) | 1/4 cup | Optional, for crunch. |
| Cashew Nuts | 1/4 cup | Halved or broken. |
| Dried Coconut Slices | 1/4 cup | Thinly sliced. 🥥 |
| Golden Raisins | 2 tablespoons | Optional, for sweetness. 🍇 |
The Tempering & Spices (Tadka)
| Item | Quantity | Notes |
|---|---|---|
| Oil | 3 tablespoons | Any neutral cooking oil. |
| Mustard Seeds (Rai) | 1 teaspoon | |
| Cumin Seeds (Jeera) | 1 teaspoon | |
| Curry Leaves (Kadi Patta) | 15–20 leaves | Must be fresh. 🌿 |
| Green Chilies | 2–3 | Slit lengthwise (adjust to taste). 🌶️ |
| Asafoetida (Hing) | A pinch | Optional, for flavors. |
| Turmeric Powder (Haldi) | 1/2 teaspoon | For colour. 💛 |
| Red Chili Powder (Lal Mirch) | 1/2 teaspoon | Adjust to your spice level. |
| Salt | To taste | |
| Powdered Sugar | 2 teaspoons | Optional, for a sweet/spicy balance. |
👩🍳 Step-by-Step Recipe
Part 1: Roast the Poha and Mix-ins
- Roast Poha: Heat a heavy-bottomed pan/wok on low-medium heat. Add thin poha in batches. Dry roast 5–7 minutes until crisp. Transfer to a large bowl.
- Roast Mix-ins: In the same pan, dry roast peanuts until slightly golden. Add cashews and coconut slices, roast until golden and crisp. Transfer to poha bowl.
- Add Remaining: Add roasted chana dal and raisins directly to the bowl.
Part 2: Prepare the Tempering (Tadka)
- Heat Oil: Add 3 tbsp oil to the pan on medium heat.
- Splutter Seeds: Add mustard seeds and cumin seeds. Let them splutter.
- Flavor Base: Add curry leaves and green chilies. Fry until crisp. Add a pinch of hing.
- Add Spices: Lower heat, add turmeric and red chili powder. Stir briefly (don’t burn).
Part 3: Combine and Finish
- Combine: Pour hot tempering over poha and nut mixture in the bowl.
- Season: Add salt and powdered sugar (if using).
- Mix Gently: Toss everything well until evenly coated.
- Cool & Store: Let cool completely, then store in an airtight jar for weeks of crunch! 📦
Enjoy your homemade, crunchy, and flavorful Roasted Poha Chivda with hot tea! ☕😊