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Poha Chivda

Shweta Arora
Thick Poha Chivda (namkeen) is a crunchy snack mix made of poha (flattened rice), peanuts, cashews, curry leaves, and spices.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 5 cups

Ingredients
  

  • 3 cups thick poha
  • ¾ cup peanuts
  • ¾ cup dalia roasted gram/chana
  • ½ cup cashews roughly chopped
  • 1-2 teaspoon red chilli powder adjust to taste
  • 2 tablespoon sugar
  • ¾ teaspoon salt adjust to taste
  • Groundnut Oil for frying, as needed

For tempering:

Instructions
 

Deep fry Method:

  • In a Kadhai, or wok heat sufficient oil until hot. Test the readiness by adding a few poha flakes, they should immediately sizzle to the top. That's when you know the oil is ready.
  • Now using a sieve that can comfortably fit in your wok start frying. Also line a plate with paper towel and have it ready!
  • Begin with Poha, add about ½ cup at a time to the sieve and fry until they expand and get crunchy, a minute or less approximately. Do not brown them.
  • Remove from oil and hold above the wok for few seconds to drain the access oil. Transfer to the paper towel-lined plate.
  • Repeat the avove steps for frying the remaining poha.
  • Similarly fry the peanuts, dalia, and cashews and remove them onto the same plate as poha.
  • Let it cool and come to room temperature at which you can store this in airtight container.

Baking (using oven)

  • Preheat oven to 350°D and line a baking tray with parchment paper or foil.
  • Add thick poha to the lined baking tray. Work with 1 to 1.5 cups or as much the baking tray can hold at a time without overcrowding. Bake poha in multiple batches. I baked mine in two.
  • Drizzle some oil (about 1 tbsp). Mix well so the oil is evenly distributed and spread into an even layer.
  • Bake at 350°F for 15 mins stir/mix after 5mins. Remove from the oven and allow to sit in the pan for 5-10 mins which should help them crisp up further.
  • Bake at 350°F - cashew for 10-12 mins, peanuts for 15-20 mins and dalia for 20 to 25 mins or until crisp.

Using Air-fryer

  • Add the poha in the main basket and don't use the grill pan. Work with half to 1 cup or as much the air fryer tray can hold at a time without overcrowding. So you will have to air fry in multiple batches.
  • Drizzle some oil (1 tsp) and mix well so the oil is evenly distributed. spread into an even layer.
  • Air fry at 370°F for 5-7 mins or until crisp. Shake it up once. 
  • Remove and allow to sit in the air fryer for 5 min. That should crisp them further. Repeat for the remaining poha.
  • Air fry at 370°F - cashew for 2 mins, peanuts for 3-5 mins and dalia for 5-7 mins or until crisp.

For Tempering:

  • While all these fried/baked things are still warm add the salt, sugar and red chilli powder to them. You can either transfer to a bowl or on the same plate and stir to combine.
  • Heat oil in a small pan and once hot add the mustard seeds.
  • When they begin to splutter add the cumin seeds, asafoetida, turmeric powder and curry leaves.
  • Mix and take it off the flame once the curry leaves are crispy.
  • Add to the Poha Chivda mixture.

Notes

  • Deep fry or bake or air fry each ingredient separately before mixing together. Each one has a different cooking time so mixing and frying/roasting will not yield the best results. 
  • Use a fine sieve to fry the poha and other ingredients. It truly makes the frying and draining process easy and quick. 
  • If you don’t have a sieve, just add the poha to oil and drain using a slotted spatula. 
  • Don’t skip the sugar, it balances and brings all the flavors together. 
  • I've used peanuts with the skin but you can use without skin too.
  • If in rush, use store-bought roasted cashews and peanuts. Saves time as you don't have to fry or bake them.
  • You can also add coconut flakes and raisins to this poha chivda. I don’t prefer to add it so I skipped them. Fry them along with nuts one after the other. The raisins will plump up.
  • Don’t add red chili powder to the tadka as it burns very quickly.
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