Crispy Poha Recipe – Authentic Indian Flattened Rice Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Poha Recipe – Authentic Indian Flattened Rice Snack

Introduction

Oh, crispy poha! This snack holds such a special place in my heart. It reminds me of rainy afternoons spent with my grandmother, the aroma of roasting spices filling her kitchen. It’s the perfect blend of crunchy, savory, and just a touch sweet. And honestly, it’s way easier to make than you might think! I’m so excited to share my family’s recipe with you – it’s a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This crispy poha isn’t just a snack; it’s an experience. It’s incredibly moreish (you just can’t stop at one handful!), perfect for tea time, movie nights, or even as a light travel snack. Plus, it’s naturally gluten-free and can easily be made vegan. It’s a fantastic way to enjoy the simple goodness of flattened rice with a delightful crunch.

Ingredients

Here’s what you’ll need to create this magic:

• 250 grams poha (flattened rice)
• 2-3 tbsp oil
• ?? cup peanuts
• ?? cup cashews (split)
• 2 tbsp roasted gram (optional)
• 2 tbsp raisins (optional)
• ?? cup dried coconut (optional)
• 4 garlic cloves
• 2 sprigs curry leaves
• 2-4 green chilies
• ??-?? tsp red chili powder
• ?? tsp turmeric powder
• ?? tsp salt
• 1 tbsp jaggery
• ?? tsp cumin seeds (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Poha (Flattened Rice) – Types and Selection

There are different types of poha available – thick, thin, and medium. I prefer the medium variety for this recipe as it gets the perfect crispness. Look for poha that’s light and airy, not stale or broken into tiny pieces.

Peanuts & Cashews – Regional Variations & Roasting Tips

Feel free to adjust the amount of peanuts and cashews to your liking! Some families add more cashews for a richer flavor, while others prefer a higher peanut ratio. Roasting them well is key – you want them golden brown and fragrant.

Roasted Gram (Chivda Dal) – Traditional Addition

Roasted gram, or chivda dal, adds a lovely nutty flavor and extra crunch. It’s a traditional ingredient, but totally optional if you don’t have it on hand.

Dried Coconut – Fresh vs. Dried & Flavor Profile

Dried coconut adds a subtle sweetness and wonderful texture. You can use freshly grated coconut if you prefer, but dried coconut holds its shape better during roasting.

Spices – Understanding Red Chili Powder & Turmeric

The amount of red chili powder depends on your spice preference. Kashmiri chili powder gives a beautiful color with mild heat, while regular chili powder will pack more punch. Turmeric adds a lovely earthy flavor and vibrant color.

Jaggery – The Key to Balancing Flavors

Jaggery is unrefined sugar, and it’s essential for balancing the spice and saltiness. It adds a unique caramel-like sweetness that you won’t get with regular sugar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the poha. Heat a large pan (or work in batches) over medium-high heat. Add the poha and roast, stirring constantly, until it’s crisp and golden brown. This usually takes about 5-7 minutes per batch. Transfer the roasted poha to a large tray to cool completely.
2. Now for the flavorful part! In the same pan, heat the oil. Add the peanuts and cashews and roast until golden brown. Then, add the roasted gram and dried coconut (if using) and roast for another minute until fragrant. Remove everything from the pan and set aside with the poha.
3. Reduce the heat to medium. Add the green chilies, crushed garlic, and curry leaves to the pan. Fry for about 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Add the raisins (if using), red chili powder, turmeric powder, salt, and jaggery to the pan. Stir well until the jaggery melts and everything is combined.
5. Finally, pour the tempering over the roasted poha. Mix thoroughly and quickly while everything is still hot, ensuring the poha is evenly coated.
6. Let the poha cool completely before storing it in an airtight container. This is important to maintain the crispness!

Expert Tips

A few little secrets to make your poha extra special:

Roasting Poha to Perfection

Don’t overcrowd the pan when roasting the poha. Roasting in batches ensures even crisping. Keep stirring constantly to prevent burning.

Tempering Techniques for Maximum Flavor

Don’t rush the tempering process. Allowing the spices to bloom in the hot oil releases their full flavor.

Achieving the Right Crispness

Cooling the poha completely is crucial for achieving maximum crispness. Don’t be tempted to taste it while it’s still warm!

Variations

Let’s get creative!

Vegan Crispy Poha

This recipe is already easily vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).

Gluten-Free Crispy Poha

Poha is naturally gluten-free, making this a perfect snack for those with gluten sensitivities.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of red chili powder to your liking. For mild, use ½ tsp. For medium, use 1 tsp. For hot, use 1 ½ – 2 tsp.

Festival Adaptations (Diwali, Holi)

This poha is a popular snack during Diwali and Holi. You can add a pinch of saffron for a festive touch!

Regional Variations (Maharashtrian, Gujarati)

In Maharashtra, they often add a touch of asafoetida (hing) to the tempering. In Gujarat, a sprinkle of sugar is sometimes added along with the jaggery.

Serving Suggestions

Enjoy this crispy poha as is, or pair it with a cup of hot chai. It’s also delicious sprinkled over yogurt for a crunchy topping.

Storage Instructions

Store the cooled poha in an airtight container at room temperature for up to 2 weeks. The crispness may diminish over time, but it will still be delicious!

FAQs

What is the best type of poha to use for this recipe?

Medium-sized poha works best, as it gets perfectly crisp without becoming too brittle.

How do I know when the poha is perfectly roasted?

The poha should be golden brown and crisp to the touch. It should also have a slightly nutty aroma.

Can I make this recipe without jaggery? What can I substitute?

While jaggery is ideal, you can substitute it with brown sugar or even a tablespoon of honey. The flavor won’t be exactly the same, but it will still be tasty.

How can I adjust the spice level of this crispy poha?

Simply adjust the amount of red chili powder. Start with a small amount and add more to taste.

How long does crispy poha stay fresh, and what’s the best way to store it?

It stays fresh for up to 2 weeks in an airtight container at room temperature.

Is it possible to roast the poha ahead of time?

Yes, absolutely! You can roast the poha a day or two in advance and store it in an airtight container. Just make sure it’s completely cool before storing.