Poha Chivda Recipe: Poha Chivda is a spicy snack hailing from the traditional Maharashtrian or North Karnataka cuisine, crafted with thin flattened rice and assorted spices. It is a favored evening snack, often paired with a steaming cup of tea, or served alongside dishes like Upma or Pohe. This snack is not only simple to prepare but also boasts a lasting shelf life of a couple of weeks.
Among the numerous recipes passed down from my mother, Poha Chivda holds a special place. While my husband appreciates my version, he still prefers my mother’s recipe. He attributes this preference to the traditional method’s superior taste and preparation, which I tend to simplify for convenience. For instance, instead of sun-drying thin flattened rice for 30 minutes to an hour to achieve maximum crispness, I opt for a shortcut by dry-roasting the Poha, which takes only a few minutes. Though time-saving, it may not match the crispiness achieved with sunlight.
Additionally, here are some handy tips and suggestions for preparing Poha Chivda. Firstly, roast the nuts on low flame to prevent them from burning and becoming bitter. Incorporating dry fruits like raisins, almonds, and flax seeds adds nutrition to the snack. Secondly, while dried red chilis lend spiciness, you can augment it by adding red chili powder or pepper. However, red chili powder is recommended for better flavor. Lastly, store the Chivda in an airtight container once cooled completely to avoid sogginess caused by moisture. Placing tissue paper at the bottom of the container helps prevent staining.
Ingredients: Poha Chivda Recipe
For Poha Chivda using thick poha:
- 400 grams thick poha
- Oil for frying
- ½ cup peanuts
- ½ cup roasted gram dal (putani)
- 2 tbsp almonds
- 2 tbsp cashews
- 3 tbsp raisins
- 2 tbsp sliced dry coconut
- 3 dried red chilis
- Few curry leaves
- 1 tbsp chili powder
- ½ tsp turmeric
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tsp kala namak
- 1 tsp chaat masala
- 2 tbsp sugar
- 2 tsp salt
- ½ tsp hing
For Poha Chivda using thin poha:
- 3 cups thin poha (beaten rice)
- 2 tbsp oil
- ¼ cup peanuts
- 2 tbsp gram dal (roasted gram dal)
- 10 cashews, halved
- 2 tbsp chopped dry coconut
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilis, broken
- Pinch of hing (asafoetida)
- Few curry leaves
- ¼ tsp turmeric
- ¼ tsp salt
- 1 tsp powdered sugar
Instructions: Poha Chivda Recipe
How to Make Poha Chivda using Thick Poha:
- Begin by frying 400 grams of thick poha in batches. Ensure that the poha is fried in hot oil to prevent it from absorbing too much oil.
- Stir and fry uniformly until the poha turns crispy. Drain off excess oil using tissue paper and set aside. Fry all the poha in the same manner.
- Next, fry ½ cup of peanuts, ½ cup of roasted gram dal, 2 tbsp almonds, 2 tbsp cashews, 3 tbsp raisins, and 2 tbsp dry coconut. Transfer them to a plate to absorb excess oil.
- Also, fry 3 dried red chilis and a few curry leaves. Set aside.
- To prepare the spice mix, take 1 tbsp chili powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, 1 tsp kala namak, 1 tsp chaat masala, 2 tbsp sugar, 2 tsp salt, and ½ tsp hing in a bowl. Mix well to combine all the spices.
- In a large bowl or vessel, take the fried poha. Add the prepared spice mix and gently mix.
- Add the fried nuts and mix well.
- Enjoy the crispy Poha Chivda recipe for up to a month when stored in an airtight container.
How to Make Poha Chivda using Thin Poha:
- Firstly, dry roast 3 cups of thin poha on a medium flame in a tawa. Alternatively, microwave for 1 minute or expose to hot sun for 30 minutes until the poha turns crisp. Set aside.
- Heat 2 tbsp oil in a large kadai and roast ¼ cup peanuts until golden and crunchy.
- Also, roast 2 tbsp roasted gram dal, 10 cashews, and 2 tbsp dry coconut on low flame.
- Add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 dried red chilis, a pinch of hing, and a few curry leaves to the kadai. Saute until the seeds splutter.
- Now, add ¼ tsp turmeric, ¼ tsp salt, and 1 tsp powdered sugar to the kadai.
- Furthermore, add the roasted poha to the kadai and mix gently.
- Serve the crispy Poha Chivda recipe immediately or store it in an airtight container for up to a month.
Conclusion:
Poha Chivda Recipe, with its spicy and crispy texture, is a beloved snack that adds a delightful touch to tea-time or any gathering. Whether enjoyed on its own or paired with other dishes, its simplicity and lasting shelf life make it a go-to option for satisfying hunger cravings and sharing with friends and family.
FAQs about Poha Chivda Recipe
What is Poha Chivda?
Poha Chivda is a spicy snack originating from Maharashtrian or North Karnataka cuisine. It is made with thin flattened rice and assorted spices, making it a popular evening snack often paired with tea or served alongside dishes like Upma or Pohe.
How long does Poha Chivda last?
When stored in an airtight container once cooled completely, Poha Chivda can last for up to a month. This makes it a convenient snack to prepare ahead of time and enjoy over several weeks.
What are some tips for making the perfect Poha Chivda?
To ensure optimal taste and texture, it’s essential to roast the nuts on a low flame to prevent burning. Additionally, incorporating dry fruits like raisins, almonds, and flax seeds adds nutritional value to the snack. Using red chili powder instead of dried red chilis enhances the flavor, and storing the Chivda in an airtight container helps maintain its crispiness.
Can I customize the spice level of Poha Chivda?
Yes, you can customize the spice level of Poha Chivda according to your preference. While dried red chilis provide spiciness, you can increase it by adding red chili powder or pepper. However, red chili powder is recommended for better flavor.
Is Poha Chivda suitable for serving at gatherings or parties?
Absolutely! Poha Chivda is a versatile snack that can be served at gatherings or parties as a crunchy and flavorful option. Its lasting shelf life and easy preparation make it a convenient choice for entertaining guests.
