Roasted Poha Chivda
Oct 23, 2019
Indian snack mix made with flattened rice, nuts and spices. This roasted poha chivda is healthier than the store bought one and makes the perfect chai time snack!
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Quick and easy, this Poha Chivda is one of my favorite snacks. This snack mix is made with flattened rice (poha), nuts and spices.
I oven roast the rice flakes and nuts to make it little healthier. These are great to munch on with Chai!
As much as I love making sweets during Diwali, I also make a lot of savory stuff.
Like these baked methi mathri or namak pare or this Roasted Poha Chivda!
Chivda in India refers to a snack mix often made with poha (flattened rice), sev, nuts among many other things.
It is a common chai time accompaniment.
While you can easily find it at Indian grocery stores, the homemade version is so much better and healthier!
This version includes poha, cashews, peanut and few spices.
This Roasted Poha Chivda
ā is healthier than store bought
ā the poha and nuts are oven roasted to minimize the use of oil
ā is easy to make
ā makes the perfect tea time snack
For this roasted poha chivda recipe, I have used thin poha.
It is very important to keep this in mind, do not use thick poha for this recipe.
The thick one will not roast up in the oven for the time given in the recipe.
So, use only thin poha for this recipe. It roasts up nicely in the oven without any oil.
For this recipe, I roast the poha and nuts (cashews, peanuts) in the oven.
And then make a tempering in the pan with few tablespoons of oil.
A lot of times chivda is made by deep frying everything. My mom made it every year for Diwali and Holi and it was always deep fried.
While I don’t mind deep frying for festivals, I actually find this version even better than the fried one and so I stick to it.
I don’t use a ton of ingredients here, it is all pretty basic and you can easily make it at home in no time.
With Diwali just a few days away, I have already prepared a big batch of this poha chivda.
Hope you guys would also give it a try!
Method
Pre-heat oven to 350 F degrees.
1- Place thin poha in a single layer on a baking sheet lined with parchment paper.
Roast at 350 F degrees for 15 minutes until crispy, stir once in between. The color of the poha will not change, it will just roast and crisp up.
Once roasted, transfer to a large bowl.
2- To the same baking sheet, now add peanuts and cashews.
Roast at 350 F degrees for 11 to 13 minutes, stirring once in between until the nuts are golden brown in color.
3- Transfer nuts to the same bowl as the poha and set aside.
4- Now heat 2.5 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the raisins and fry for 1 minute until the raisins swell up.
Remove on a paper towel.
5- Lower the heat to low and add the curry leaves and stir for 1-2 minutes. Push them to the side and add the hing and stir.
6- Add the turmeric and red chili powder and stir. Curry leaves should be completely crisp by now.
7- Transfer tempering to the bowl of roasted poha and nuts. Add salt, pepper, sugar and the fried raisins.
8- Mix everything using a spatula, slightly crush the curry leaves as you mix.
Store the roasted poha chivda in an airtight container and enjoy with chai!
If youāve tried this Roasted Poha Chivda Recipe then donāt forget to rate the recipe! You can also follow me on Facebook, Instagram to see whatās latest in my kitchen!
Roasted Poha Chivda
Ingredients
- 3 cups thin poha flattened rice, 200 grams
- 3 tablespoons peanuts raw, 50 grams
- 3 tablespoons whole cashews raw, 50 grams
- 2.5 tablespoons oil 37 ml
- 2 tablespoons golden raisins
- 15-20 curry leaves
- generous pinch hing
- 1/2 teaspoon turmeric powder
- 1/4 + 1/8 teaspoon red chili powder or more to taste
- 1/2-3/4 teaspoon salt adjust to taste
- 1/4 + 1/8 teaspoon black pepper or to taste
- 2 teaspoons powdered sugar or to taste
Instructions
- Pre-heat oven to 350 F degrees.
- Place thin poha in a single layer on a baking sheet lined with parchment paper.Roast at 350 F degrees for 15 minutes untilĀ crispy, stir once in between. The color of the poha will not change, it will just roast and crisp up.Once roasted, transfer to a large bowl.
- To the same baking sheet, now add peanuts and cashews.Roast at 350 F degrees for 11 to 13 minutes, stirring once in between until the nuts are golden brown in color. Transfer nuts to the same bowl as the poha and set aside.
- Now heat 2.5 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the raisins and fry for 1 minute until the raisins swell up.Remove on a paper towel
- Lower the heat to low and add the curry leaves and stir for 1-2 minutes. Push them to the side and add the hing and stir.
- Add the turmeric and red chili powder and stir. Curry leaves should be completely crisp by now.
- Transfer tempering to the bowl of roasted poha and nuts. Add salt, pepper, sugar and the fried raisins.
- Mix everything using a spatula, slightly crush the curry leaves as you mix.
Notes
- The nutrition estimate is rough estimate for 1 cup of this roasted poha chivda.
- You can also add chana dal (fry it first) or dried coconut slices to this chivda. You can even add store bought sev.
- Skip hing (or use gluten-free hing) to make the chivda gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
