poha chivda recipe | roasted poha chivda | thin poha chivda | maharashtrian poha chivda |
by Tarla Dalal

poha chivda | roasted poha chivda | thin poha chivda | maharashtrian poha chivda | with 14 images.

Poha Chivda is made from an assortment of ingredients ranging from poha, roasted urad dal and peanuts to cashews and curry leaves. This gives poha chivda a range of textures, while a choice of spice powders gives it a nice savoury aroma and flavour.

Pop a spoonful into your mouth and savour the crunchiness of this delectable thin poha chivda snack! I always prefer to make snacks at home. Store bought or street bought snacks are cooked in inferior quality oil which causes inflammation of the body. This roasted poha chivda is not deep fried and hence a lot healthier than deep fried snacks.

While it is perfect to have on a cold, rainy day, with a cup of chai , this versatile poha chivda snack is also light enough to enjoy on a hot summer’s day with a glass of juice, or to take along to school or office in a snack box!

You can prepare a batch of this thin poha chivda and store it in an airtight container for a 10 to 15 days to relish it as and when you wish to. Looking for Indian travel food dry snacks, then this maharashtrian poha chivda is a perfect choice.

When making roasted poha chivda, you need to take care. Dry roast the thin beaten rice on a medium flame for 2 to 3 minutes, while stirring continuously. If you stir too much, the thin poha might break so, make use of a pan with handles and toast by shaking the pan.

Enjoy maharashtrian poha chivda with detailed step by step photos and video below.

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Poha Chivda recipe - How to make Poha Chivda

For Poha Chivda
3 cups thin beaten rice (poha)
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
4 to 6 curry leaves (kadi patta)
1/4 cup raw peanuts
1/4 cup roasted chana dal (daria)
2 tbsp cashew nut (kaju) halves
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp powdered sugar
salt to taste

Method
For poha chivda

To make roasted poha chivda, heat a deep non-stick pan and dry roast the thin beaten rice on a medium flame for 2 to 3 minutes, while stirring continuously or till crisp. Keep aside.
Heat the oil in a deep non-stick pan and add the mustard seeds and curry leaves.
Once the seeds crackle add the peanuts, roasted chana dal and cashewnuts, mix well and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
Add the turmeric powder, chilli powder and salt and sauté on a medium flame for 30 seconds.
Add the roasted thin beaten rice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Switch off the flame, add the powdered sugar and mix well.
Keep aside to cool completely.
Store the poha chivda in an air-tight container and use as required.

Nutrient values per cup

Energy	330 cal
Protein	5.7 g
Carbohydrates	49.2 g
Fiber	0.8 g
Fat	12.3 g
Cholesterol	0 mg
Vitamin A	132.2 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.1 mg
Vitamin B3	2.6 mg
Vitamin C	2.5 mg
Folic Acid	0 mcg
Calcium	19.2 mg
Iron	11.5 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	15.2 mg
Potassium	130.9 mg
Zinc	0.3 mg

Poha Chivda Video by Tarla Dalal

Poha Chivda recipe with step by step photos

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How to make Poha chivda

For preparing the poha chivda, heat a deep non-stick pan and dry roast the 3 cups thin beaten rice (poha) on a medium flame for 2 to 3 minutes, while stirring continuously. If you stir too much, the thin poha might break so, make use of a pan with handles and toast by shaking the pan. No need to wait for them to change colour, they just need to turn crisp. Keep aside. We are using the thin variant of poha and not the thick which is generally used to make kanda poha and batata poha. Alternately, you can roast the poha in the microwave. For that, take poha in a microwave-safe bowl and microwave on HIGH for 2-3 minutes. Also, you can sun-dry the poha for 30 minutes to 1 hour or until crispy and flaky.
For making the poha chivda recipe, in the same pan, heat 3 tbsp oil.
Once the oil is hot, add 1 tsp mustard seeds ( rai / sarson ).
Add 4 to 6 curry leaves (kadi patta).
Once the seeds crackle and leaves turn a little crisp, add 1/4 cup raw peanuts.

Add 1/4 cup roasted chana dal (daria). The quantity of peanuts and dalia can be adjusted as per your liking.
Add 2 tbsp cashew nut (kaju) halves. Also, you can toss in some coconut slices, almonds and raisins for an added flavour.
Sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
Add 1/2 tsp turmeric powder (haldi).
Add 1 tsp chilli powder.

Add the salt.
Mix well and cook on a medium flame for few seconds.
Add the roasted poha.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Switch off the flame, add the 1 tbsp powdered sugar.

Mix well and store the chivda in an air-tight container and use as required.
This poha chivda is generally made during Diwali along with other popular jar snacks like: chakli, farsi puri, shakarpara, crispy masala puri.

Making poha chivda healthier!

Making poha chivda healthier! You need to cut the poha quantity by half and substitute it with oats. Simply roast the oats separately and then add to the poha. See why we love oats. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Whole Oats have an antioxidant called Avenanthramide (a polyphenol from oats) which helps lower blood pressure levels.

tips to make poha chivda