Poha Chivda, also known as Chiwda or Chivada, is a popular Indian savory snack made from thin flattened rice (poha), nuts, spices, and dried fruits. It’s a crunchy, flavorful mixture that’s often enjoyed as a tea time snack. This recipe is a must have for Diwali Faral and other Indian Festival celebrations.
When it comes to snacking, we all love something that’s not only delicious but also quick and easy to make. Roasted Poha Chivda fits the bill perfectly. Its crunchy texture, combined with a burst of flavors, makes it a crowd-pleaser. Plus, it’s a healthier alternative to deep-fried snacks.
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Similar to Rice Krispies Chivda and Pumpkin Seeds Savory Trail Mix, I often make this poha chiwda. Chai and chivada is my favorite past time activity especially when I am meeting friends for book club or casual gathering. This poha chivda is also gluten-free and vegan.
Recipe Highlights
As it’s roasted instead of deep fry, this chivda is a healthier alternative to traditional deep-fried snacks. It’s a great choice for those looking for a tasty, guilt-free option. I am including several options to roast poha without oil.
It’s a popular choice for gatherings, festivals, and everyday snacking in many parts of India. Additionally, it can be stored for a period of time, making it a convenient snack option.
Roasted Poha Chivda offers a delightful blend of textures and flavors that make it a truly satisfying snack.
Ingredients
Exact measurements are listed in the recipe card.
- Thin Poha (Flattened Rice): Thin, flattened puffed rice flakes made from rice grains. They are lightweight and crisp when roasted, providing the main base for the chivda. You can also use nylon poha. Do not use Thick Poha to make chivda. Thick poha is used for Savory Kande Pohe Breakfast.
- Nuts : Peanuts, cashews and almonds are protein rich nuts used in this preparation. When roasted, they become golden and provide a buttery, nutty taste to the chivda.
- Oil: Used for roasting the nuts and as a medium for cooking the spices. It enhances the overall flavor and helps in achieving the desired texture. Any cooking oil works.
- Spices and Seasoning : Cumin seeds have a warm, earthy flavor. Garlic adds wonderful zest when fried. Turmeric adds a warm, earthy flavor and a golden color to the chivda. Red chilli powder provides heat and intensity, though it can be adjusted to taste.
- Curry Leaves and green chili : Aromatic leaves that provide a unique, citrusy flavor with a hint of spice. They are commonly used in Indian cuisine to enhance the aroma of dishes. ( optional)
- Asafoetida (Hing): A pungent spice that, when used in small quantities, provides a unique umami flavor. It enhances the overall taste and aroma of the chivda. ( optional)
- Dried Coconut Slices, Raisins and Roasted chana dal (Optional): Thin slices of dried coconut that contribute a mild, tropical flavor and a chewy texture. Raisins add a natural sweetness and chewy texture to the chivda. They provide a pleasant contrast to the crunchy elements. They can be omitted if desired.
How to Make Chivda
Preparation of Poha: Begin by dry roasting the poha. You can do this by using air fryer, oven, microwave or even sun drying ( if in warm climate ) I am adding instructions for each in the recipe card below.
Prepare the tadka ( oil tempering) : In the large pan, add a tablespoon of oil on medium heat. Add cumin seeds. Allow them to splutter. Next, add the chopped green chilies, garlic, curry leaves, and a pinch of asafoetida ( if using). Sauté for a minute or until the chilies turn slightly golden.
In the same pan, add the peanuts, cashews, and almonds. Roast on low heat until they turn golden brown. Stir occasionally to ensure even roasting. Lower the heat and add the turmeric powder and red chili powder.
Mix well to coat the spices evenly. If you’re using dried coconut slices, add them now. Also, add the raisins and continue to cook for another 2 minutes.
Mix Everything: Add the roasted poha to the pan. Toss gently to ensure the spices coat the mixture evenly. Continue to cook for another 3-4 minutes. Turn off the heat. Remove the pan from the stove.
Final Touch: Taste and adjust the salt and spice levels according to your preference. If you like a hint of sweetness, you can add a tablespoon of sugar. Serve and enjoy!
Storage
To ensure that your Roasted Poha Chivda remains fresh and crispy, it’s important to store it properly. Here’s how you can do it:
- Cool Completely: Before storing, allow the Roasted Poha Chivda to cool down to room temperature. This helps prevent condensation inside the container, which can lead to sogginess.
- Airtight Container: Transfer the cooled chivda to an airtight container. This will help keep moisture out and maintain the crispiness of the mixture.
- Avoid Exposure to Air: Make sure the container is tightly sealed to prevent air from getting in. Exposure to air can lead to loss of crispness.
- Keep in a Cool, Dry Place: Store the container in a cool, dry place away from direct sunlight. This will help preserve the texture and flavor of the chivda.
- Avoid Mixing with Moist Ingredients: Avoid storing the chivda with items that have high moisture content, as this can lead to sogginess. Keep it separate from items like fresh fruits or vegetables.
- Consume Within 2 Weeks: While Roasted Poha Chivda can stay fresh for up to 2 weeks if stored properly, it’s best enjoyed within this timeframe for the optimal taste and texture.
Pro Tips to make Best Poha Chivda
- Thin poha or nylon poha breaks easily, I highly recommend roasting in the air fryer or oven so you don’t have to stir much. Instead of stirring the poha, shake the pan gently to toss the poha so that it does not break much. If roasting on stove, use super low flame to prevent it from burning.
- Pack Roasted Poha Chivda in decorative jars or bags and present it as a thoughtful homemade gift or party favor. It’s a unique and flavorful gesture that’s sure to be appreciated.
- Use fresh and high-quality ingredients for the best flavor. This includes the poha, nuts, spices, and any optional ingredients like dried coconut slices.
- If you like a touch of freshness, consider adding finely chopped cilantro or mint leaves and squeeze of lemon just before serving for a burst of flavor.
- Mix Roasted Poha Chivda with a variety of dried fruits, seeds, and nuts to create a customized trail mix. This can be a nutritious and energizing snack for hikes, picnics, or long journeys.
- Sprinkle a handful of Roasted Poha Chivda over salads to add an extra crunch and a burst of flavor. It can be a unique and unexpected twist to your salad.
Roasting Poha (Choose one of the methods):
- In Air Fryer : Spread the poha in a thin layer on air fryer basket. If your air fryer has bigger holes, use silicon mat or perforated liner to prevent spillage. Air fry for 7-8 minutes shaking the basket once halfway through.
- On Stovetop: Use the wide pan and heat it on low flame. Add poha in a thin layer and dry roast until it becomes crispy. Just shake the pan or stir once or twice. It takes around 5-7 minutes.
- In Microwave: Spread poha in a microwave-safe plate and cook for 2-3 minutes on high power. Toss once in between the cooking.
- In Oven: Preheat the oven to 350°F and spread the poha in a baking tray in a thin layer. Roast for 10 minutes and stir once halfway through.
- Sun Dry: You can spread the poha in thali or baking tray. Cover with screen and keep in direct sunlight for 30 minutes to 1 hour or until it becomes crisp.
Recipe FAQs
Poha Chivda, also known as Chiwda or Chivda, is a popular Indian snack made from flattened rice (poha), nuts, spices, and sometimes dried fruits. It’s a crunchy, flavorful mixture that’s often enjoyed with tea or as a standalone snack.
Yes, Poha Chivda can be a good snack option for many people, especially when prepared in a healthy way. It is low in calories and high in carbohydrates. Also nuts are protein rich and nutrient dense. Ingredients like turmeric, mustard seeds, and curry leaves are rich in antioxidants. Since it’s a dry snack, it’s relatively easy to control portion sizes, which can be beneficial for those mindful of their calorie intake.
Yes. Thin poha is flattened rice which is naturally gluten free. All other ingredients used are gluten free and vegan.
More Diwali Party Recipes
- Gulkand Pedha
- Badam Burfi with almond Flour
- Date and Nuts Bliss Balls
- Shviyan Kheer
- Gajar Halwa
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Roasted Poha Chivda Recipe
Ingredients
- 4 cups Thin Poha Flattened Rice, 250 grams
- 2 Tablespoon Oil
- ½ cup Peanuts
- ¼ cup Cashew nuts about 15
- ¼ cup Almonds
- ¼ cup Golden Raisins
- 5-6 cloves garlic thinly sliced
- ½ teaspoon Cumin seeds Jeera
- ½ teaspoon Turmeric Powder Haldi Powder
- ½ teaspoon red chili powder admust per spice tolerance
- 1 teaspoon Salt as per taste
Optional seasoning and garnishes
- 1 pinch Asafoetida Hing
- 2 Green Chillies diced remove seeds for less spicy, adjust to taste
- 10 Curry Leaves fresh leaves only
- ¼ cup Roasted Chana Dal dalia 50 gram
- 4 Tablespoon Dry Coconut Slices
- 1 Tablespoon Sesame Seeds
- ½ tablespoon Powdered Sugar
Instructions
Preparation of Poha:
- Begin by dry roasting the poha. You can do this by using air fryer, oven, microwave or even sun drying ( if in warm climate ) Details are listed below
Prepare the tadka ( oil tempering) :
- In the large pan, add a tablespoon of oil on medium high heat. Add cumin seeds. Allow them to splutter. Next, add the chopped garlic, chopped green chilies, curry leaves, and a pinch of asafoetida ( if using). Sauté for a minute or until the chilies turn slightly golden.
- In the same pan, add the peanuts, cashews, and almonds. Roast on low heat until they turn golden brown. Stir occasionally to ensure even roasting. Lower the heat and add the turmeric powder and red chili powder. Mix well to coat the spices evenly. If you’re using dried coconut slices, add them now. Also, add the raisins and continue to cook for another 2 minutes.
Mix Everything:
- Add the roasted poha to the pan. Toss gently to ensure the spices coat the mixture evenly. Continue to cook for another 3-4 minutes. Turn off the heat. Remove the pan from the stove.
Final Touch:
- Taste and adjust the salt and spice levels according to your preference. If you like a hint of sweetness, you can add a tablespoon of sugar. Serve and enjoy!
Notes
Roasting Poha (Choose one of the methods):
- In Air Fryer : Spread the poha in a thin layer on air fryer basket. If your air fryer has bigger holes, use silicon mat or perforated liner to prevent spillage. Air fry for 7-8 minutes shaking the basket once halfway through.
- On Stovetop: Use the wide pan and heat it on low flame. Add poha in a thin layer and dry roast until it becomes crispy. Just shake the pan or stir once or twice. It takes around 5-7 minutes.
- In Microwave: Spread poha in a microwave-safe plate and cook for 2-3 minutes on high power. Toss once in between the cooking.
- In Oven: Preheat the oven to 350°F and spread the poha in a baking tray in a thin layer. Roast for 10 minutes and stir once halfway through.
- Sun Dry: You can spread the poha in thali or baking tray. Cover with screen and keep in direct sunlight for 30 minutes to 1 hour or until it becomes crisp.
Storage :
- Cool Completely: Before storing, allow the Roasted Poha Chivda to cool down to room temperature. This helps prevent condensation inside the container, which can lead to sogginess.
- Airtight Container: Transfer the cooled chivda to an airtight container. This will help keep moisture out and maintain the crispiness of the mixture.
- Avoid Exposure to Air: Make sure the container is tightly sealed to prevent air from getting in. Exposure to air can lead to loss of crispness.
- Keep in a Cool, Dry Place: Store the container in a cool, dry place away from direct sunlight. This will help preserve the texture and flavor of the chivda.
- Consume Within 2 Weeks: While Roasted Poha Chivda can stay fresh for up to 2 weeks if stored properly, it’s best enjoyed within this timeframe for the optimal taste and texture.
Nutrition
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