Authentic Poha Chivda Recipe – Jaggery, Sesame & Coconut

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Chivda Recipe – Jaggery, Sesame & Coconut

Introduction

Oh, chivda! Is there anything more satisfying than a crunchy, sweet, and savory bite of this classic Indian snack? This Poha Chivda recipe is extra special – it’s the one my aaji (grandmother) used to make, and it’s packed with the warm flavors of jaggery, coconut, and sesame. It’s perfect for festive occasions, afternoon tea, or just when you need a little something to munch on. I remember helping her with this as a kid, and the aroma still takes me right back to her kitchen. Let’s get started!

Why You’ll Love This Recipe

This Poha Chivda isn’t just delicious; it’s also surprisingly easy to make. It’s a wonderful way to use up leftover poha, and the combination of textures – the crispiness of the poha, the sweetness of the jaggery, and the nutty crunch of the sesame seeds – is simply irresistible. Plus, it’s a fantastic homemade snack that’s way better (and healthier!) than anything you’ll find in a store.

Ingredients

Here’s what you’ll need to make this delightful Poha Chivda:

• 1 cup jaggery (approx. 200g)
• 3 cups brown poha (approx. 360g)
• 2 tsp ghee (approx. 10ml)
• 1/4 cup roasted gram dal (approx. 30g)
• 1 tbsp black sesame seeds (approx. 10g)
• 1/4 cup raisins (approx. 40g)
• 1 cup fresh matured coconut, grated (approx. 100g)
• 1/2 tsp cardamom powder (approx. 2.5g)
• 1/2 tsp dry ginger powder (approx. 2.5g)
• 1/2 tsp roasted cumin powder (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Jaggery: We’re using jaggery for a beautiful, unrefined sweetness and a lovely depth of flavor. Make sure it’s good quality – it should be dark amber in color.
• Brown Poha: This is key! Brown poha (also called dara poha) holds its shape better and gets wonderfully crispy when fried. Avoid the flattened, white poha for this recipe.
• Black Sesame Seeds: These little seeds add a fantastic nutty flavor and visual appeal. They’re more flavorful than white sesame seeds, in my opinion.
• Fresh Coconut: Seriously, don’t skip the fresh coconut! It adds a wonderful aroma and texture. If you absolutely must substitute, unsweetened desiccated coconut will work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dissolve the jaggery in 1/4 cup of water. Gently heat it until the jaggery melts, then strain it to remove any impurities. This ensures a smooth syrup.
2. Now, let’s roast the poha. Spread the 3 cups of brown poha on a tray and dry roast it on medium heat until it’s crisp and easily crushable. Transfer it to a plate to cool.
3. Heat 2 tsp of ghee in a kadai (or a deep frying pan). Fry the roasted gram dal until it’s golden brown. Then, add the black sesame seeds and fry for another minute until they start to pop. Remove from the pan and set aside.
4. In the same pan, add 1 tsp of ghee and fry the raisins until they puff up. Be careful, they can splatter! Set these aside too.
5. Next, dry roast the grated coconut until it’s golden brown and completely moisture-free. Keep stirring constantly to prevent burning. This step is important for getting that perfect crunch.
6. Now for the jaggery syrup! Boil the filtered jaggery with 1 tsp of ghee in the kadai until it thickens and becomes bubbly. This usually takes about 5-7 minutes.
7. Add the roasted coconut to the jaggery syrup and cook for a few more minutes to evaporate any remaining moisture.
8. Reduce the heat to low. Add the roasted poha, fried gram dal, sesame seeds, raisins, cardamom powder, and dry ginger powder.
9. Mix everything thoroughly on medium-low heat, ensuring the poha is evenly coated with the jaggery syrup.
10. Continue to sauté the mixture until it dries slightly. Turn off the heat and stir in the roasted cumin powder.
11. Let the chivda cool completely before storing it in an airtight container. This is crucial for maintaining its crispness!

Expert Tips

• Don’t overcrowd the pan when roasting the poha or coconut. Work in batches if necessary.
• Keep a close eye on the jaggery syrup – it can burn easily.
• Make sure all the ingredients are completely cool before mixing them together. This prevents the chivda from becoming soggy.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Simply substitute the ghee with a vegan alternative like coconut oil or vegan butter.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of dry ginger and cumin powder to your liking. My friend, Priya, loves to add a pinch of chili powder for a little kick.
• Festive Adaptations: During Diwali, I often add a handful of chopped cashews and almonds for extra richness. It’s perfect for gifting in snack boxes!

Serving Suggestions

Poha Chivda is delicious on its own as a snack. It’s also wonderful with a cup of chai or as a side dish with a simple meal. We often pack it for picnics and road trips.

Storage Instructions

Store the cooled Poha Chivda in an airtight container at room temperature. It should stay fresh and crispy for up to 2 weeks.

FAQs

1. What type of poha is best for chivda? Brown poha (dara poha) is definitely the best choice. It holds its shape and gets wonderfully crispy.
2. Can I use coconut flakes instead of fresh coconut? You can, but fresh coconut is highly recommended for the best flavor and texture. If using flakes, use unsweetened.
3. How do I know when the jaggery syrup has reached the right consistency? The syrup should be thick and bubbly, and it should coat the back of a spoon.
4. Can this chivda be made ahead of time? Absolutely! It actually tastes even better after a day or two, as the flavors have time to meld.
5. What is the purpose of roasting the ingredients separately? Roasting each ingredient separately enhances its flavor and ensures that everything is perfectly crisp.