This quick and easy-to-make Roasted Thin Poha Chivda is the perfect addition to your Diwali festivities, offering a delightful and crunchy edible snack. Combining oven-roasted thin rice flakes with an assortment of nuts, dal, and spices, this chivda is a go-to treat for any occasion, ready in just 20 minutes.
About this Thin Poha Chivda recipe
Every Diwali, I make it a tradition to craft and share a box filled with homemade Diwali sweets and snacks with friends and family. This year's assortment included malaadu, my effortless kalakand, mango barfi, and, of course, this poha chivda and baked mathri.
The feedback from friends was fantastic, with many noting that the chivda struck the perfect balance of salt, sweetness, and spice. And also had the right texture.
This Poha Namkeen also serves as an excellent edible gift, ideal for packaging in charming mason jars to share during both Diwali and Christmas.
Like always, I aim to simplify processes and cut unnecessary steps to minimize hands-on time. In this recipe, I've opted for oven-roasting the poha for the chivda instead of the traditional constant stovetop stirring.
While the poha is crisping up in the oven, I multitask by frying the remaining ingredients. Later, I effortlessly combine them with spices to achieve the perfect flavor balance. It's that simple..
Don't be put off by the long list of ingredients. Each one takes a minute or less to fry, making the process surprisingly straightforward. And this recipe is easy to scale up!
Ingredients
- Thin Poha (Thin Rice Flakes): I use thin rice flakes, commonly known as thin poha, to ensure a delicate and crispy texture in the chivda. Opting for thicker or medium flakes would result in a different consistency, and it's important to note that the cooking time may also vary accordingly.
- Nuts (Peanuts, Cashew Nuts) & Dal: I include a combination of peanuts, cashew nuts and daria dal( also known as roasted gram dal) to bring a satisfying crunch to the chivda.
- Raisins: For a hint of natural sweetness, I incorporate raisins into the mix.
- Curry Leaves: Adds a distinctive plesant aroma and taste to the chivda.
- Spices (Turmeric, Chilli Powder): I use turmeric and chili powder to infuse the chivda with a warm and spicy flavor profile, creating a well-balanced and seasoned snack.
- Salt & Sugar: Adding salt and sugar helps balance the flavors, bringing out the natural taste of the ingredients and ensuring a harmonious blend of sweet, savory, and spicy notes. I use either powdered sugar or icing sugar in the recipe.
How to Make Thin Poha Chivda? - Step by Step:
Roast the Poha - There are two ways to do it. I personally prefer to oven roast it. Place the poha on a baking tray and bake in a preheated oven at 180°C for 12 minutes. Take it out of the oven and allow it to cool. The poha will crisp.
The other way is to pan roast it without any oil. Heat a pan on medium heat and add the poha. Gently sauté for 10-12 minutes until roasted. You know it's done when it's a bit crisp and fragrant.
Fry the Added Ingredients - Heat oil in a pan. Add the roasted gram dal, fry for 40 seconds to 1 minute until done. Drain on a kitchen paper.
Repeat the process with nuts, curry leaves, and green chilli, one after the other.
Combine the Ingredients - Heat 1 tablespoon oil, add turmeric, chilli powder, and the poha. Toss to combine. Then add the remaining ingredients and combine. Add salt and powdered sugar and toss again.
Store - Once cooled, store in a glass container or mason jars. The mixture will keep well for at least 1 month.
Tips for Making Thin Poha Chivda
- Use oil to mix turmeric and chilli powder with the chivda for better flavor. Heat the oil first and toss it with the roasted poha for an even blend.
- The mixture will not combine well, if the ingredients are not HOT enough. If that is the case, use tip 1.
- Roast the ingredients in the oven – it's easier, and you won't need to keep stirring. This way, the rice flakes won't break.
- Be careful not to use a wet spoon by accident when serving. Moisture can make the chivda less crispy.
- Keep the chivda fresh for longer by storing it in a tight container. Close the lid right after using it to lock in freshness.
More Diwali Snack recipes
Homemade Poha Chivda recipe below
Ingredients
- 250 g Thin Poha rice flakes
- ¼ Cup Cashew nuts
- ½ Cup Peanuts
- 2 tablespoon Roasted Gram Dal pottukadalai / daria dal
- 10-12 Curry Leaves
- 2-3 green chilly
- 2 tablespoon raisins
- 1 teaspoon Turmeric Powder
- ½ - 1 teaspoon Chilli Powder
- 2 teaspoon Powdered Sugar
- Salt to Taste
- Oil for frying
Instructions
- Preheat the oven to 180°C. Place the poha on a baking tray and bake for 12 minutes. Remove it from the oven and let it cool; the poha will become crispy.
- Heat oil in a deep-bottomed pan until it reaches the desired temperature. Deep fry roasted gram dal, peanuts, cashew nuts, and optional raisins, as well as green chillies and curry leaves. Set them aside.
- While the mixture is still warm, add turmeric powder, chili powder, salt, and sugar. Gently mix them together. If you find the poha isn't warm enough, try this method: Heat 2 teaspoon of oil, add turmeric, then the roasted poha, followed by chili powder and the rest of the ingredients. Toss to combine well.
- Allow the Oven Roasted Poha Chivda to cool down and store it in an airtight container.
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