Chivda Recipe | Thin Poha Chivda

Chivda or Poha Chivda is a quick and easy tea time snack made with poha (flattened rice), dry fruits, peanuts, and spices. There are many variations of making this popular snacks also called as farsan or namkeen.

This is a Maharashtrian style quick and tasty dry snack made from thin poha (flattened rice), dry fruits, peanuts, and spices. A healthy vegan snack that tastes too good as an evening snack. This version of poha chivda is made mostly during Diwali festival as a savory dry snack.

This chivda is mildly spiced. It has the crisp texture from the roasted poha along with the nuttiness from the peanuts and cashews. Preparing chivda during Diwali is one easy task as the recipe is simple and a quick one.

Just gather all the ingredients. Then roast the poha, fry the dry fruits, temper the masala and assemble. The chivda is ready in less than 20 to 25 minutes. This chivda is made from thin poha and not thick poha.

Some important points to bear in mind while roasting thin poha:

• Firstly use a heavy thick bottomed pan or kadai with handles and roast on a low flame.
• Instead of stirring, the poha should be tossed and shaken in the pan by shaking the pan. If stirred too much the thin, delicate, papery poha break.
• Do not roast on a high flame as then the poha will get burnt or browned and break.

Ingredients:

1 kg thin poha, 
1 cup whole groundnuts,
1/2 cup fried gram (chutney dalia),
1/2 cup thin dry coconut slices,
1 tbsp fennel seeds,
1 tbsp sesame seeds,
1 tbsp poppy seeds,
1 tbsp coriander seeds,
8-10 green chillies,
15-20 curry leaves,
1 tsp asafoetida powder,
1 tsp turmeric powder,
3 tsp dry mango powder,
4 tsp granulated sugar,
1/2 cup groundnut oil,
Salt to taste

Method:

1. Wash and pat dry green chillies and curry leaves. Cut green chillies into thin slices.
2. Dry roast poha in a big kadai on low flame for 3-4 mins until it is crisp. Remove it on to a newspaper and spread it out. Allow it to cool. Alternatively you can keep it in sun for 2-3 hrs.
3. Heat oil in a kadai. Add ground nuts and fry for 2-3 mins. Add the dry coconut slices and fry for another 2-3 mins. 
4. Now add the dalia, coriander seeds, fennel seeds, poppy seeds, and sesame seeds. 
5. Next add the green chillies and curry leaves. Turn off the heat. And set the pan aside. 
6. Once a little cooled, add the turmeric powder and asafoetida powder. 
7. Once completely cooled, mix the poha little by little until the white poha  completely takes the oil and turmeric color.
8. Add the salt as per taste, sugar and dry mango powder. Mix well. 
9. Allow it to cool completely and then store in an air tight container. 

Enjoy this chivda as a tea time snack. This is healthy as you know what has gone into the chivda and can control the ingredients accordingly.

Did you make this recipe?

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