Roasted Poha Chivda Recipe!

Take a spoonful and enjoy the crunchiness of this delicious thin poha chivda snack! I always choose preparing snacks at home.

Poha Chivda

Deep-fried flattened rice (rice flakes/poha), peanuts, daliya dal, cashew nuts, raisins, and spices are in use to make poha chivda, a wonderful savoury snack. Poha chivda is one of the most popular Diwali namkeens and can be prepared in one of two ways : deep frying or roasting the poha.

Ingredients for Poha Chivda:

• 2 cup Poha Thick (flatten rice, rice flakes)
• A quarter cup of peanuts (ground nuts)
• Cashew Nuts (quarter cup)
• 1/4 cup daliya (roasted chana dal)
• Optional: 2 tablespoons Golden Raisins (Kishmish)
• ten to fifteen curry leaves
• 1 chopped green chilli (optional)
• 1 tsp sugar (powdered)
• A quarter teaspoon of turmeric powder
• A quarter teaspoon of red chilli powder
• Salt to taste
• 2 tbsp oil

Directions to Make:

1. Gather all of the necessary ingredients. Using a huge metal colander, we’ll deep fry them one by one (strainer with a handle). Using a sieve with large holes, sift the poha.

2. In a deep frying pan, heat about 1 cup oil over medium heat. When the oil is medium hot, strain 1/4 cup peanuts through a big metal sieve into the heated oil. You may alternatively cook the nuts and poha together without using a strainer.

3. Fry the peanuts in a deep fryer until they are light golden brown. Drain them and place them in a large mixing bowl over a paper towel.

4. In a sieve, place 1/4 cup cashew nuts and deep fry until light golden. Drain and place in a mixing bowl.

5. In a sieve, put 2 tablespoons of golden raisins (Kishmish).

6. Fry until puffy in a deep fryer.

7. In a sieve, place 1/4 cup Daliya Dal (roasted chana dal) and deep fry until light golden. Drain and place in a mixing bowl.

8. In a sieve, combine 10-15 curry leaves and 1 chopped green chilli.

9. Fry until crispy in a deep fryer.

10. Deep fry the pohas in small batches now, as they will expand after deep frying. Deep fry 2 tablespoons of rice poha at a time until they bubble up and become crispy.

11. Combine them in a single bowl. In batches, deep fry the remaining poha.

12. While the poha is still hot, add all of the spices (1 teaspoon powdered sugar, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilli powder, and salt to taste).

13. Toss everything together until it’s evenly distributed. Adjust the spices to your liking after tasting the chivda. Poha Chivda is now ready to eat. Before storing in an airtight container, allow it to cool fully. It lasts for around two weeks.