Roasted Poha chivda
A light, crunchy, and flavorful snack that brings back the charm of homemade nibbles—this roasted poha chivda is the perfect blend of taste and health. Made with thin, roasted poha and tossed with a medley of crisp curry leaves, mustard seeds, roasted peanuts, dry coconut slices, and a gentle touch of spices, it’s a guilt-free alternative to deep-fried munchies. Every bite offers a satisfying crunch with bursts of savory, nutty flavor, making it an ideal tea-time companion or an anytime snack. Simple, wholesome, and rooted in tradition, this chivda is proof that snacking can be both tasty and nourishing.
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
1 ½ cup
INGREDIENTS
- 1 cups poha
- ¼ cup sliced dry coconut
- 2 tbsp peanuts
- 3 tbsp raisins
- 2 tbsp Daliya
- 2 tbsp cashew nut sliced
- 2 tsp powdered sugar
- ½ tbsp oil
- salt to taste
- ½ tbsp oil
- 5 curry leaves
- A pinch of hing
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
For tempering
METHOD
- In a pan dry roast poha until crunchy. Once done transfer to a bowl.
- In the same pan add some oil. Sauté dried coconut, peanuts, raisins and cashews until well roasted. Transfer it to the roasted poha.
- In the same pan sauté daliya until well roasted. Add it to the rest of the mix.
- In a pan heat oil and sauté curry leaves, hing, turmeric powder, red chilli powder.
- Mix well and add it to the chivda mix.
- Add in powdered sugar and salt to taste. Mix well and let it cool down.
- Store in an air tight container.
