Roasted Poha Chivda
Roasted Poha Chivda is a healthy, no-fry savoury snack or namkeen made using thin Poha or flattened rice with groundnuts, variety of nuts and spices. This namkeen is quite popular in the states of Maharashtra and North Karnataka and especially made as farsan during festive occasions like Diwali and Holi.
Indians love their namkeen and savoury snacks and is a must during the evening coffee or tea, but unfortunately most snacks are deep fried making them unhealthy. The craving for a crispy, crunchy, spicy and savoury snack is hard to overcome, and this is where many people are looking at healthier alternatives to satiate this craving. If you are likewise looking for healthy evening snacks, look no further!
Poha Chivda is normally made in two different ways – the first version in which all the ingredients are deep-fried, and thicker version of poha is used for this, and the second version which is roasted and paper thin poha is used. No doubt, the deep fried version tastes great, but it is loaded with calories! People generally have a notion that the roasted or no-fry version does not turn out as crisp and delicious as the fried version. I would be bursting this myth through some tips and techniques described in the below recipe. Trust me this recipe takes hardly 15-20 minutes, it is that quick and easy!
For roasted version of Poha Chivda, it is important to use right variety of Poha. We get a variety of Poha in market ranging from thin, medium to thick. Paper thin poha is the only variety that works good for this recipe. When this poha is dry roasted on low flame, it turns crisp and crunchy. It is to be noted that this recipe is not an oil free recipe, however a small amount of oil is used for roasting groundnuts, and other nuts. This oil also helps in coating of spices over the poha.
Here are some tips and tricks to make perfect crisp and crunchy Poha Chivda:
- Make sure to use thin variety of Poha. I particularly prefer Tata Sampann’s Thin Poha for this recipe.
- This entire recipe is to be made on low flame. This would ensure that all the ingredients turn crisp and roasted evenly
- Be gentle while roasting the poha. Since the poha is thin, it is vulnerable to break
- For heat, a combination of green chillies and dry red chillies works best.
- Amchur or dry mango powder gives the sour flavour
- Addition of sugar provides the necessary sweetness and balances all the flavours.
- Let the chivda mixture cool completely, before you transfer to an air tight jar. If you close the lid while the chivda is still hot, it might lose it crispness from the trapped steam.
This roasted poha chivda stays fresh for 2 to 3 weeks when stored in an air tight container. Enjoy this quick and easy snack for Diwali, Holi and other festive occasions. You can also take this snack for travel and I am sure everyone would love it.
Roasted Poha Chivda
Ingredients
- 500 grams Thin Poha
- ½ cup Groundnuts or Peanuts
- ½ cup Fried Bengal Gram
- 15-20 nos. Cashewnut broken in half
- 15-20 nos. Almonds broken in half
- 4-5 tbsp Groundnut Oil
- 4-5 Green Chillies finely chopped
- 3 Dry Red Chillies
- 3 sprigs Curry Leaves
- ½ tsp Asafoetida
- 2 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 3 tsp Amchur or Dry Mango Powder
- 3-4 tbsp Sugar
- Salt to taste
Instructions
- Make use of the thin paper poha for making this chivda
- In a large wok or kadai, roast 500 grams poha on low flame
- Roast poha for 5 to 6 minutes stirring continuously till the poha turns crisp. Keep this roasted poha aside.
- In the same wok or kadai, add 4-5 tablespoon oil. Add peanuts. Keeping the flame low, roast till the groundnuts are 75% done
- Next add fried bengal gram (pottukadalai) and roast for a minute.
- Next add cashewnuts and almonds and roast till they turn pink while keeping the flame low.
- Add asafoetida, and turmeric powder.
- Next add finely chopped green chillies, dry red chillies and curry leaves. Sauté till the chillies and curry leaves turn crisp.
- Add Kashmiri Red chilli powder, amchur powder and salt. Sauté for few seconds.
- Add the roasted poha. Keeping the flame low, toss the poha thoroughly till the spices are coated well.
- Turn off the flame. Finally add sugar to chivda and mix well.
- Let the chivda cool thoroughly, and then transfer to an air tight container.
Video
Notes
- Make sure to use the paper thin poha variety for this chivda.
- Dry roast everything on low flame to ensure that the ingredients are roasted well.
- If you wish, you can add raisins and dry coconut slices as well to this recipe.
- Let the chivda cool completely, before you transfer it to an air tight container.
- You may reduce the amount of sugar, if you like it less sweet.
If you liked this recipe or have tried it, please leave your comments, feedback and suggestion below.