Roasted Poha Chivda Recipe
Roasted Poha Chivda is a popular Indian namkeen snack . It's a crispy, flavorful mix of flattened rice (poha), nuts, and aromatic spices.
Servings: 6 people
Calories: 246kcal
Cost: $5
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
Serving: 1cup | Calories: 246kcal | Carbohydrates: 26g | Protein: 10g