Chivda Recipe - Poha Chivda

Chivda (namkeen) is one of the most delightful Indian Snacks made with poha (flattened rice), and some nuts. Making chivda is easy, quick, and fuss free.

Recipe Source Link:https://www.mygingergarlickitchen.com/poha-chivda-recipe/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» Poha Chivda:

• 2 cups thick or medium poha (flattened rice)
• 1 cup peanuts (moongphalli)
• 10-12 almonds (badam)
• 20-25 cashews (kaju)
• 2 tablespoons melon seeds (kharbuje ke beej)
• 2 tablespoons raisins (kishmish)
• 3 green chilies (hari mirch), roughly chopped
• 2 tablespoons curry leaves (kadi patta/meetha neem)
• 1 teaspoon red chili powder (lal mirch powder)
• 2 teaspoons powdered sugar (peesi hui shakkar)
• Salt to taste
• 1 teaspoon turmeric powder (haldi)
• 1/2 teaspoon citric acid powder (tatri), amchur powder (dried mango powder)
• 2 tablespoons oil for tadka (tempering)
• Oil for deep frying

RECIPE INSTRUCTIONS

» Deep Frying Poha:

1. Heat oil in a deep pan over medium heat. Put a steel colander/strainer over the pan.
2. Divide poha into 4-5 batches. When the oil is hot, drop 1 batch of poha.
3. Deep fry it until poha puffs up and gets crisp. (keep stirring poha with a spoon.) Poha shouldn't be brown.
4. Once crisp, drain the fried poha onto a kitchen tissue to absorb extra oil. Fry all the poha batches, and set them aside.

» Deep Frying Peanuts and dry-fruits:

1. Put the strainer over the pan, and add 1 cup of peanuts to it.
2. Deep fry peanuts until they are golden in color.
3. Drain the fried peanuts onto a kitchen tissue and keep aside.
4. Put the strainer over the pan, and add almonds, cashews, and melon seeds to it.
5. Deep fry them until they are light golden in color.
6. Drain them onto a kitchen tissue and set aside.

» How to Make Deep Fried Poha chivda tempering/tadka:

1. Heat 2 tablespoons oil in a wide pan over medium heat.
2. Add 1 teaspoon of turmeric (haldi) powder. Fry for a few seconds.
3. Add green chilies, curry leaves and fry them until they are crisp.
4. Now add fried peanuts and dry fruits.
5. Also add sugar, salt, red chili powder, citric acid powder.
6. Mix everything well.

» How to Assemble Deep Fried Poha Chivda:

1. Add fried poha, and raisins to this pan.
2. Turn off the heat and toss everything well. Deep-fried poha chivda is ready.
3. Once cooled, store poha chivda in an airtight container.

» How to Make Roasted Poha Chivda:

1. Heat a pan over medium heat. Add poha, and simply roast the poha by tossing and shaking the pan, and set it aside.
2. Heat 2 tablespoons oil in a wide pan over medium heat.
3. Add 1 teaspoon of turmeric (haldi) powder. Fry for a few seconds.
4. Add green chilies, curry leaves and fry them until they are crisp.
5. Then fry the peanuts, almonds, cashews, melon seeds in the same oil.
6. Also add sugar, salt, red chili powder, citric acid powder. Mix everything well.
7. Once the tadka (tempering) is ready, turn off the heat.
8. Add roasted poha to the tadka, and mix everything to combine well.
9. Roasted Poha Chivda is ready for use. Serve poha chivda with tea or coffee.
10. Store chivda in an airtight jar.

RECIPE NOTES

1. You can increase the amount of peanuts and dry fruits.
2. Feel free to add roasted chana dal, sliced coconut, and roasted sesame seeds to this chivda.
3. You can also add chopped garlic to the tadka for that garlicky punch.
4. I did not add asafoetida (hing) to this recipe, but you can add a pinch of asafoetida.