Crispy Poha Chivda Recipe – Sesame & Jaggery Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Poha Chivda Recipe – Sesame & Jaggery Snack

Hey everyone! If you’re anything like me, you always need a quick, satisfying snack on hand. And honestly, nothing beats a crunchy, slightly sweet chivda. This Poha Chivda is a family favorite – I first made it years ago trying to recreate my grandmother’s version, and it’s been a hit ever since! It’s super easy to make, and the combination of crispy poha, nutty sesame seeds, and sweet jaggery is just divine. Let’s get into it!

Why You’ll Love This Recipe

This Poha Chivda is the perfect blend of textures and flavors. It’s crunchy, sweet, and subtly nutty – seriously addictive! It’s also incredibly simple to whip up, needing just a handful of ingredients and about 20 minutes of your time. Plus, it’s a fantastic way to use up any leftover poha you might have. It’s a delightful treat for tea time, a festive snack, or just when you need a little something to munch on.

Ingredients

Here’s what you’ll need to make this delicious chivda:

• ½ cup thick aval (poha/pressed rice) – about 100g
• 1 tbsp sesame seeds – about 8g
• 2 tbsp roasted chana dal (pottukadalai) – about 20g
• ¼ cup grated jaggery – about 50g
• 1 tbsp ghee – about 15ml
• 2 cardamom pods

Ingredient Notes

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

• Thick Aval/Poha: This is key! Thin poha will just crumble. Look for the thicker variety – it holds its shape beautifully when roasted.
• Sesame Seeds – Black vs White: I prefer white sesame seeds for this recipe, as they have a milder flavor. But black sesame seeds work wonderfully too, adding a more intense, nutty taste. Feel free to experiment!
• Jaggery Type: I use a good quality, dark jaggery. It has a lovely molasses-like flavor. You can use powdered jaggery if that’s what you have, but grated jaggery melts more evenly.
• Roasted Chana Dal: Using pre-roasted chana dal saves a step, and adds a lovely crunch. If you only have raw chana dal, you’ll need to roast it lightly before adding it to the mix.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast those sesame seeds. Heat a kadai (wok) over medium heat and dry roast the sesame seeds until they crackle and turn lightly golden. This takes just a minute or two – watch them carefully, as they burn easily! Transfer them to a plate to cool.
2. Now for the poha. Heat 1 tsp of ghee in the same kadai. Roast the poha in batches, stirring constantly, until it becomes crispy and puffed up. Don’t overcrowd the kadai, or the poha won’t get evenly crispy. Repeat this until all the poha is roasted.
3. Turn off the heat. Add the roasted chana dal to the warm kadai. The residual heat will gently toast it, enhancing its flavor.
4. Once everything has cooled down, it’s time to bring it all together. In a large bowl, combine the roasted poha, sesame seeds, and chana dal.
5. Add the grated jaggery and lightly crush the cardamom pods and add the powder to the bowl. Mix everything really well, ensuring the jaggery is evenly distributed.

Expert Tips

A few little things that will take your chivda to the next level:

• Low and Slow: Roasting the poha on medium-low heat ensures it gets crispy without burning.
• Cool Completely: Make sure all the ingredients are completely cool before mixing with the jaggery. Otherwise, the jaggery will melt and make the chivda sticky.
• Ghee is Key: Ghee adds a beautiful aroma and flavor. Don’t skip it!

Variations

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

• Spice Level – Adding Chili Powder: My friend loves a little kick, so I sometimes add ¼ tsp of chili powder along with the jaggery.
• Sweetness Adjustment: Adjust the amount of jaggery to your liking. If you prefer a less sweet chivda, start with 3 tbsp and add more as needed.
• Grain-Free Option with Quinoa Puffs: For a gluten-free and grain-free version, substitute the poha with puffed quinoa.
• Festival Adaptations – Diwali/Snack Box: This chivda is perfect for Diwali or adding to a snack box. You can add a pinch of saffron strands for a festive touch!

Serving Suggestions

This chivda is delicious on its own, but it’s also great with a cup of chai. It’s a wonderful snack to pack for picnics, road trips, or just to have on hand when those cravings hit.

Storage Instructions

Store the Poha Chivda in an airtight container at room temperature for up to 1 day. It tends to lose its crispness over time, so it’s best enjoyed fresh!

FAQs

Let’s answer some common questions:

• How do I get the poha perfectly crispy? Roasting in batches and using medium-low heat are the keys! Don’t rush the process.
• Can I make this chivda ahead of time? It’s best enjoyed fresh, but you can roast the poha and sesame seeds a day in advance. Store them separately and combine everything else just before serving.
• What is the best type of jaggery to use? A good quality, dark jaggery will give the best flavor.
• Can I use oil instead of ghee? You can, but ghee adds a unique flavor that really elevates the chivda. If using oil, choose a neutral-flavored oil like sunflower or vegetable oil.
• How do I adjust the sweetness level? Start with less jaggery and add more to taste. Remember, you can always add more, but you can’t take it away!

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