Poha Chivda Recipe | Poha Namkeen Mixture 2 Ways (2024)

Poha Chivda Recipe | Poha Mixture | How to Make Spicy Poha Chivda with detailed photo and video recipe. A traditional Maharashtrian or north Karnataka spicy snack made with thin flattened rice and other spices. It is popularly consumed as an evening snack with a cup of tea, but can also be served as a combo with the Upma or Pohe recipe. It is simple yet easy to prepare and lasts for a couple of weeks.

Poha Chivda Recipe | Poha Mixture | How to Make Spicy Poha Chivda with step-by-step photo and video recipe. there are several snack recipes in indian cuisine that mainly differ from location to location and region to region. this recipe is specific to western India, particularly, Maharashtra and northern Karnataka. The Poha Chivda recipe is common in Gujarat too but is more sweet in taste.

There are so many recipes that I inherited from my mother, and the Poha Chivda recipe is one of them. According to my husband, I have exceeded in terms of taste and the way it is prepared, but he still prefers my mom’s Poha Chivda recipe. He further explains the reason for it too. According to him, I try to make traditional recipes more practical and instant by skipping or finding alternatives to complicated steps. In this scenario, the thin flattened rice is sun-dried for 30 minutes or 1 hour so it turns ultra crisp and flaky. But in this recipe, I have followed a short-cut way. That is, I have dry-roasted the thin Poha to make it crisp and it hardly takes a few minutes. Basically, it would save time, but would not match the crispiness with sunlight.

Furthermore, some easy tips, suggestions, and recommendations while preparing the Poha Chivda recipe. Firstly, roast the nuts on low flame, or else they may burn and taste bitter. Also, add dry fruits like raisins, almonds, and flax seeds to make it more nutritious. Secondly, I have used dried red chillis for the spiciness, you can also add red chili powder to increase the spice level. You may also use pepper too, but using red chili powder is much better. Lastly, store the Chivda in an airtight container once cooled completely, the moisture may turn the Poha soggy. You may use tissue paper to cover the mixture at the bottom so that it does not stain.

Finally, I request you to check my other Evening Snacks recipe collection with this post of the Poha Chivda recipe. it includes recipes like the Gathiya recipe, South Indian mixture, rice chakli, murukku, instant chakli, Omapodi, Spicy Boondi, kara sev, and Aloo Bhujia recipe. In addition, do visit my other related recipes collection,

• Street Food Recipes Collection
• Chaat Recipes Collection
• Sandwich Recipes Collection

About Poha Chivda Mixture

It is a simple and easy savory snack recipe made with a combination of Poha, dry fruits, and other whole spices. In other words, Poha Chivda Mixture is a simple snack that can be a perfect light meal particularly when served with a cup of tea or coffee. Additionally, it is made during the festival seasons and served mainly with a range of sweets to keep the balance in taste and flavor. Particularly, during the Diwali festival, the range of savory snacks and Chiwda mixture is a must recipe.

There are a range of different types of Chiwda mixture recipes across India. The most common way is to make it with just sun-dried thin Poha with other deep-fried nuts and raisins. This mixture is then tossed with spices like red chili powder, salt, and sugar. However, the other common way is to deep fry the puffed rice, or Poha, and mix it with the same spice mix and nut mixture. Sometimes, deep-fried noodles or sev are also added to the mixture to make a more crunchy taste.

Video Recipe:

Recipe Card for Poha Chivda 2 Ways:

Poha Chivda Recipe | Poha Namkeen Mixture 2 Ways

HEBBARS KITCHEN

Easy Poha Chivda Recipe | Poha Namkeen Mixture 2 Ways

5 from 569 votes

Print Recipe Pin Recipe Save Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Snack

Cuisine Indian

Servings 1 box

Calories 1549 kcal

Ingredients

For Poha Chivda using thick poha:

• ▢ 400 grams thick poha
• ▢ oil, for frying
• ▢ ½ cup peanut
• ▢ ½ cup roasted gram dal / putani
• ▢ 2 tbsp almonds
• ▢ 2 tbsp cashew
• ▢ 3 tbsp raisins
• ▢ 2 tbsp dry coconut, sliced
• ▢ 3 dried red chilli
• ▢ few curry leaves
• ▢ 1 tbsp chilli powder
• ▢ ½ tsp turmeric
• ▢ ½ tsp coriander powder
• ▢ ½ tsp cumin powder
• ▢ 1 tsp kala namak
• ▢ 1 tsp chilli powder
• ▢ 1 tsp chaat masala
• ▢ 2 tbsp sugar
• ▢ 2 tsp salt
• ▢ ½ tsp hing

For Poha Chivda using thin poha:

• ▢ 3 cup thin poha / aval / avalakki / beaten rice
• ▢ 2 tbsp oil
• ▢ ¼ cup peanuts
• ▢ 2 tbsp gram dal / pottukadalai / putani / dariya
• ▢ 10 cashew / kaju, halves
• ▢ 2 tbsp dry coconut, chopped
• ▢ 1 tsp mustard
• ▢ 1 tsp cumin / jeera
• ▢ 2 dried red chilli, broken
• ▢ pinch hing / asafoetida
• ▢ few curry leaves
• ▢ ¼ tsp turmeric
• ▢ ¼ tsp salt
• ▢ 1 tsp powdered sugar

See Also

Hotel Saravana Bhavan Vegetable Kurma Recipe – Kannamma Cooks

Instructions

How to make Poha Chivda using thick poha:

• Firstly, fry 400 grams thick poha in batches. make sure to fry in hot oil, or else the poha will absorb oil.

• Stir and fry uniformly until the poha turns crispy.

• Drain off over tissue paper and keep aside. Fry all the poha in the same way.

• Now fry ½ cup peanut, ½ cup roasted gram dal, 2 tbsp almonds, 2 tbsp cashew, 3 tbsp raisins, and 2 tbsp dry coconut.

• Transfer to the plate allowing it to absorb excess oil.

• Also, fry 3 dried red chilli and a few curry leaves. Keep aside.

• To prepare spice mix, in a bowl take 1 tbsp chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, 1 tsp kala namak, 1 tsp chilli powder, 1 tsp chaat masala, 2 tbsp sugar, 2 tsp salt and ½ tsp hing. Mix well making sure all the spices are well combined.

• Now in a large bowl or vessel take fried poha. Add in prepared spice mix and mix gently.

• Also, add fried nuts and mix well.

• Finally, enjoy Crispy Poha Chivda Recipe for up to a month when stored in an airtight container.

How to make Poha Chivda using thin poha:

• Firstly, in a tawa dry roast 3 cup of thin poha on medium flame. alternatively, microwave for 1 minute or keep under a hot sun for 30 minutes.

• Roast until poha turns crisp. keep aside.

• Now in a large kadai heat2 tbsp oil and roast ¼ cup peanuts to golden and crunch.

• Also roast2 tbsp pottukadalai,10 cashew,2 tbsp dry coconut on low flame.

• Now add 1 tsp mustard, 1 tsp cumin, 2 dried red chilli, pinch hing, and a few curry leaves.

• Saute and splutter the tempering.

• Now add ¼ tsp turmeric, ¼ tsp salt, and 1 tsp powdered sugar.

• Furthermore, add roasted poha and mix gently.

• Finally, serve Crispy Poha Chivda Recipe or store it in an air-tight container for a month.

Nutrition

Calories: 1549kcalCarbohydrates: 106gProtein: 44gFat: 118gSaturated Fat: 20gPolyunsaturated Fat: 33gMonounsaturated Fat: 58gTrans Fat: 0.1gSodium: 5513mgPotassium: 1959mgFiber: 24gSugar: 31gVitamin A: 3158IUVitamin C: 4mgCalcium: 284mgIron: 14mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to make Poha Chivda with step-by-step photos:

How to make Poha Chivda using thick poha:

1. Firstly, fry 400 grams thick poha in batches. make sure to fry in hot oil, or else the poha will absorb oil.
   
2. Stir and fry uniformly until the poha turns crispy.
   
3. Drain off over tissue paper and keep aside. Fry all the poha in the same way.
   
4. Now fry ½ cup peanut, ½ cup roasted gram dal, 2 tbsp almonds, 2 tbsp cashew, 3 tbsp raisins, and 2 tbsp dry coconut.
   
5. Transfer to the plate allowing it to absorb excess oil.
   
6. Also, fry 3 dried red chilli and a few curry leaves. Keep aside.
   
7. To prepare spice mix, in a bowl take 1 tbsp chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, 1 tsp kala namak, 1 tsp chilli powder, 1 tsp chaat masala, 2 tbsp sugar, 2 tsp salt and ½ tsp hing. Mix well making sure all the spices are well combined.
   
8. Now in a large bowl or vessel take fried poha. Add in prepared spice mix and mix gently.
   
9. Also, add fried nuts and mix well.
   
10. Finally, enjoy Crispy Poha Chivda Recipe for up to a month when stored in an airtight container.
    

How to make Poha Chivda using thin poha:

1. Firstly, in a tawa dry roast 3 cup thin poha on medium flame. Alternatively, microwave for 1 minute or keep under a hot sun for 30 minutes.
   
2. Roast until poha turns crisp. Keep aside.
   
3. Now in a large kadai heat 2 tbsp oil and roast ¼ cup peanuts to golden and crunch.
   
4. Also roast 2 tbsp pottukadalai, 10 cashew on low flame.
   
5. Furthermore, add 2 tbsp dry coconut and roast to slightly golden brown. Set aside.
   
6. Now add 1 tsp mustard, 1 tsp cumin, 2 dried red chilli, pinch hing, and few curry leaves.
   
7. Saute and splutter the tempering.
   
8. Now add ¼ tsp turmeric, ¼ tsp salt and 1 tsp powdered sugar. Mix well.
   
9. Furthermore, add roasted poha and mix gently.
   
10. Finally, serve poha chivda or store it in an air-tight container for a month.
    

Notes:

• Firstly, make sure to sieve the poha before frying, to prevent powder burning in oil.
• Also, you can dry roast the nuts to make them less oily.
• Additionally, make sure to mix the spice powder when the poha is still hot. Otherwise, the masala will not be coated well.
• Finally, Crispy Poha Chivda Recipe tastes great when the sweetness of sugar is present.