Poha Chivda | Thick Poha Chiwda Namkeen
Poha chivda is a very quick and easy-to-make namkeen/chivda recipe. This chivda is prepared from thick poha/flattened rice. It is the same from which we prepare aloo or vegetable poha. Another variant of this is the roasted chivda that is prepared from thin poha. This is a fried version and so we have to let go the calories and just enjoy the snack.
Usually this chivda is prepared by frying all the ingredients. Instead, we have fried the poha and rest of the ingredients are sautéed in 1 tablespoon oil. You can adjust the spices, sugar and salt levels as per your taste.
If you are looking for more Dry Snacks Recipes, then do try out these –
Raw Banana Chivda
Farsi Puri
Sweet Potato Chips
Chana Dal Namkeen
Poha Chivda | Thick Poha Chiwda Namkeen
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Ingredients (1 cup = 240 ml)
- 1 cup thick poha/flattened rice
- 1 broken dry red chilli deseeded
- ¼ teaspoon asafoetida/hing
- 8-10 curry leaves
- ¼ cup peanuts
- 6-8 cashew nuts
- 6-8 almonds
- 1 tablespoon raisins
- ¼ teaspoon turmeric powder/haldi
- ¼ teaspoon amchur/dry mango powder
- ¼ teaspoon chaat masala
- ¼ teaspoon powdered sugar
- 1 tablespoon sesame seeds/til
- salt to taste
- oil for deep frying + 1 tablespoon oil
Instructions
- Heat oil in a deep pan for deep frying poha. When the oil becomes hot, take a fine sieve and place half the quantity of poha in it and immerse in oil. Fry on a medium flame till they become crisp and puff up. This will only take a few seconds. Remember to immerse poha in hot oil only. If the temperature of oil reduces to low, then it might be possible that poha will turn hard and oily.
- Remove on an absorbent paper and sprinkle turmeric powder and salt over it.
- In the same manner, fry the remaining poha.
- Now heat 1 tablespoon oil in a non-stick pan or kadai.
- Add dry red chilli, curry leaves, hing and peanuts. Saute on a medium flame for 2-3 minutes and then add cashews and almonds. Saute for about a minute.
- Now add raisins, mix and immediately add the fried poha. Mix well.
- Now add all the dry spice powders one by one – chaat masala, amchur powder, powdered sugar and sesame seeds. Also check and adjust the salt level at this stage.
- Remove from flame and let it cool. Store in an airtight container.
Video
Notes
Nutrition
I tried this way but the chivda becomes very hard. What’s the remedy
Poha should be fried in hot oil. If the temperature of oil is low when you immerse poha, then they can turn hard and oily.