Crispy Poha Chivda Recipe – Authentic Indian Snack with Peanuts & Coconut

Last Updated on 2 months by Neha Deshmukh

Crispy Poha Chivda Recipe – Authentic Indian Snack with Peanuts & Coconut

Introduction

Oh, chivda! Is there anything more satisfying than a crunchy, savory snack with a hint of sweetness? This Poha Chivda is a staple in my family, especially during festivals. I remember my grandmother making huge batches of this during Diwali, and the aroma would fill the entire house. It’s seriously addictive, and I’m so excited to share my version with you. It’s surprisingly easy to make, and the perfect thing to munch on during a movie night or to pack for a road trip.

Why You’ll Love This Recipe

This Poha Chivda isn’t just delicious; it’s also incredibly versatile. It’s a fantastic homemade snack that’s way better than anything you’ll find in a store. Plus, you control the ingredients, so you know exactly what you’re eating. It’s crispy, flavorful, and has the perfect balance of sweet, salty, and spicy. Honestly, once you make it once, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this delightful snack:

• 400 grams thick poha (flattened rice)
• 1 cup peanuts
• 1 cup roasted gram dal (chana dal)
• 2 tbsp almonds, roughly chopped
• 2 tbsp cashews, roughly chopped
• 3 tbsp raisins
• 2 tbsp dry coconut, grated
• 3 dried red chillies, broken into pieces
• 1 tbsp chilli powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp kala namak (black salt)
• 1 tsp chaat masala
• 2 tbsp sugar
• 2 tsp salt
• ½ tsp hing (asafoetida)
• Oil for roasting

Ingredient Notes

Let’s talk ingredients! Using thick poha is key here – it holds its shape better and gets wonderfully crispy. Don’t use the thin, easily-broken variety. Kala namak (black salt) adds a unique, slightly sulfurous flavor that really elevates the chivda, but you can use regular salt if you don’t have it.

Spice levels are super personal. My family likes a good kick, so I use a full tablespoon of chilli powder, but feel free to adjust it to your preference. Some regions in India also add a pinch of amchur (dry mango powder) for a tangy twist – that’s a delicious addition if you’re feeling adventurous!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to crisp up the poha. Dry roast the thick poha on a tawa (flat griddle) or in the microwave for about 1 minute, until it’s nice and crisp. Set it aside to cool.
2. Now, heat about 2-3 tablespoons of oil in a kadai (deep frying pan) over medium heat. Add the peanuts and roast them until they’re golden brown and crunchy.
3. Add the roasted gram dal, almonds, cashews, and dry coconut to the kadai. Roast for another 2-3 minutes, stirring constantly, until everything is lightly golden.
4. Push the nuts and coconut to one side of the kadai. Add the mustard seeds, cumin seeds, dried red chillies, curry leaves, and a pinch of hing to the empty space. Sauté for about 30 seconds, until the mustard seeds start to splutter and everything smells wonderfully fragrant.
5. Mix in the turmeric powder, chilli powder, coriander powder, cumin powder, kala namak, chaat masala, and salt. Stir well to combine.
6. Now, gently add the roasted poha to the kadai and toss everything together, making sure the poha is evenly coated with the spices. Be gentle so you don’t break the poha!
7. Finally, sprinkle the sugar over the chivda and mix well. Let it cool completely before storing it in an airtight container. This is important – it gets even crispier as it cools!

Expert Tips

• Don’t overcrowd the kadai when roasting the nuts and poha. Work in batches if necessary to ensure everything gets evenly roasted.
• Keep a close eye on the spices while sautéing – they can burn quickly!
• Cooling the chivda completely is crucial for achieving maximum crispiness.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your hing (asafoetida) as some brands contain wheat flour.
• Gluten-Free Confirmation: Poha is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities.
• Spice Level Adjustments: As I mentioned before, adjust the chilli powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Diwali/Festival Adaptations: My aunt always adds a handful of sev (thin chickpea noodles) to her chivda during Diwali. It adds another layer of texture and flavor!

Serving Suggestions

Poha Chivda is fantastic on its own as a snack. But it’s also great as a topping for yogurt, or alongside a cup of chai. It’s a popular accompaniment to dal-rice meals too!

Storage Instructions

Store the cooled Poha Chivda in an airtight container at room temperature. It should stay crispy for up to 2 weeks, but honestly, it never lasts that long in my house!

FAQs

• What is the best type of poha to use for chivda? Definitely thick poha! It holds its shape and gets the best crispiness.
• Can I make this chivda ahead of time? Absolutely! You can make it a day or two in advance. Just make sure to store it properly in an airtight container.
• How do I achieve the perfect crispiness? Roasting the poha properly and letting the chivda cool completely are the keys to crispiness.
• What are some good accompaniments to serve with poha chivda? A cup of chai, yogurt, or as a side with dal-rice.
• Can I add other nuts or seeds to this recipe? Yes, definitely! Feel free to add sunflower seeds, pumpkin seeds, or any other nuts you enjoy.