Crispy Poha Chivda Recipe – Gram Dal & Curry Leaf Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Poha Chivda Recipe – Gram Dal & Curry Leaf Snack

Hey everyone! If you’re anything like me, you love a good crunchy snack with your evening chai. And honestly, nothing beats a homemade chivda, right? Today, I’m sharing my go-to recipe for Crispy Poha Chivda – it’s packed with flavour, super addictive, and surprisingly easy to make. I first made this for Diwali a few years ago, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Poha Chivda isn’t just any snack; it’s a delightful mix of textures and tastes. The crispy poha, crunchy gram dal, fragrant curry leaves, and sweet-savoury spices create a symphony in your mouth. It’s perfect for festive occasions, movie nights, or just when you need a little something to munch on. Plus, it stays fresh for ages, making it a great make-ahead snack!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 cups thick poha (flattened rice)
• 1/4 cup roasted gram dal (chana dal)
• 10-12 curry leaves
• 1/4 cup peanuts
• 2 tbsp cashews
• 2 tbsp raisins
• 1 tsp sesame seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• As needed oil (about 1-1.5 cups for frying)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference in this recipe:

• Poha: This is key! You need to use thick poha for the best crispy texture. The thinner varieties tend to get soggy. If you can find it, look for the ‘sabudana poha’ – it’s perfect.
• Spice Level: Feel free to adjust the red chili powder to your liking. Some families love a fiery chivda, while others prefer a milder flavour. I usually stick to 1 tsp for a nice, gentle warmth.
• Sesame Seeds: Don’t skip these! They add a wonderful nutty flavour and aroma. Toasting them really brings out their goodness.
• Oil: Any neutral-flavored oil will work well – sunflower, vegetable, or canola are all good choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat oil in a pan over medium heat. Add the roasted gram dal and fry until it turns golden brown and crispy. This usually takes about 3-5 minutes. Drain it immediately on paper towels to remove excess oil.
2. Next, fry the curry leaves until they become super crisp – they should almost look like little black chips. Be careful, they can splatter! Remove and drain on paper towels.
3. Now, fry the cashews and raisins separately. Fry the cashews until golden, and the raisins until they plump up. Drain each on separate paper towels.
4. Time for the poha! Fry the thick poha in batches – don’t overcrowd the pan. You’ll hear a lovely “shh” sound as it hits the oil. Keep frying until the “shh” sound stops, and the poha is golden and crispy. Drain well using a slotted spoon or strainer.
5. In a separate, dry pan, toast the sesame seeds until they splutter and become fragrant. Add the turmeric powder, red chili powder, and salt. Sauté for about 30 seconds to release the flavours.
6. Finally, combine all the fried ingredients – the poha, gram dal, curry leaves, cashews, raisins – in a large bowl. Pour the toasted spice mixture over everything and mix thoroughly to ensure everything is evenly coated.

Expert Tips

• Don’t skip draining! Getting rid of excess oil is crucial for a truly crispy chivda.
• Fry in batches: Overcrowding the pan lowers the oil temperature and results in soggy poha.
• Cool completely: This is so important. The chivda will crisp up even more as it cools.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a mild chivda, reduce the red chili powder to 1/4 tsp. For medium, stick to 1 tsp. And for hot, go for 1.5 – 2 tsp! My brother loves it super spicy.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Vegan Adaptation: This recipe is already vegan!
• Festive Season – Diwali/Holi Chivda: Add a pinch of asafoetida (hing) to the spice mixture for a more traditional festive flavour. My grandmother always added it for Diwali.

Serving Suggestions

Poha Chivda is fantastic on its own as a snack. But it’s also great:

• As a topping for yogurt or raita.
• Mixed into trail mix.
• Served alongside a cup of hot chai or coffee.

Storage Instructions

Let the chivda cool completely before storing it in an airtight container. It will stay crispy for up to 2 weeks at room temperature.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying Poha Chivda? Any neutral-flavored oil like sunflower, vegetable, or canola works well.
• How do I know when the Poha is perfectly crispy? The “shh” sound will stop when it’s ready, and it will turn a beautiful golden brown colour.
• Can I add other nuts or seeds to this recipe? Absolutely! Feel free to add almonds, walnuts, or pumpkin seeds.
• How long does it take to cool the Chivda completely? About 30-60 minutes, depending on the room temperature.
• What is the best way to store Poha Chivda to maintain its crispness? An airtight container is key! Make sure the chivda is completely cool before storing.

Enjoy making (and eating!) this delicious Poha Chivda. Let me know how it turns out in the comments below!