Poha Chivda

A crunchy, savory, mildly spicy Indian snack made with thin poha, roasted peanuts, cashews, and curry leaves. The key to delicious chivda is roasting the poha until completely crisp while keeping the nuts and spices aromatic without burning them.

Prep Time: 10 minutes

Cook Time: 15–20 minutes

Yield: Approximately 4–5 cups

Storage: Up to 3–4 weeks in an airtight container, if completely cooled and kept dry.

Ingredients

• 2 tbsp oil

• 1 tsp cumin seeds

• A pinch of asafoetida (hing)

• 2 sprigs curry leaves, washed and completely dried

• 1/4 cup peanuts

• 2 tbsp roasted chana dal (dalia)

• 10 cashews, halved

• 1/4 tsp turmeric powder

• 1/4 tsp red chili powder (adjust to taste)

• 1/2 tsp sugar (optional, for a subtle sweet-savory flavor)

• Salt to taste

• 3 cups thin or medium-thin poha (flattened rice), roasted until crisp

Instructions

Heat a large, wide, heavy-bottomed pan over low to medium-low heat. Add the poha in batches and dry-roast, stirring gently and frequently. Roast for approximately 5–7 minutes until light, crisp, and crunchy. Transfer to a large bowl and set aside. Thin poha crisps quickly. Avoid high heat, which can brown it before it becomes evenly crisp.

Heat oil in the same pan over medium-low heat. Add cumin seeds and allow them to sizzle. Add asafoetida and curry leaves. Fry until the curry leaves become crisp.

Add peanuts and roast until crunchy. Add cashews and roast until lightly golden. Add roasted chana dal and stir for another minute.

Reduce heat to low. Add turmeric, chili powder, salt, and optional sugar. Mix quickly to coat the nuts evenly. Avoid burning the chili powder.

Add the roasted poha to the pan. Gently toss until the poha is evenly coated with the spiced oil. Roast over low heat for another 3–5 minutes, stirring gently. Taste and adjust salt and spice. Turn off the heat and allow the chivda to cool completely before storing.

Variations:

Cornflakes Chivda

Replace the 3 cups of poha with 3 cups of plain, unsweetened cornflakes. Gently roast until crisp and follow the same seasoning and tempering method.

Garlic Chivda

Add 3–4 thinly sliced garlic cloves and fry until golden for a delicious garlic flavor.

Maharashtrian-Style Chivda

Add thin dried coconut slices, raisins, and a little fennel powder for a sweet, nutty flavor.