Crispy Poha Recipe – Authentic Indian Fried Rice Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Poha Recipe – Authentic Indian Fried Rice Snack

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – Crispy Poha! It’s the perfect snack for any time of year, and honestly, once you make it, you’ll be hooked. I remember making this with my grandmother during Diwali, and the aroma alone brings back so many happy memories. It’s crunchy, savory, and just utterly addictive. Let’s get started!

Why You’ll Love This Recipe

This Crispy Poha isn’t just a snack; it’s a little piece of Indian comfort food. It’s incredibly easy to make, requires minimal ingredients, and delivers maximum flavor and crunch. Plus, it’s fantastic for gifting, potlucks, or just enjoying with a cup of chai. Seriously, what’s not to love?

Ingredients

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

• 1 cup Poha (Flattened rice) – about 100g
• ½ cup Fried gram dal (Chivda dal) – about 75g
• ½ cup Peanuts – about 75g
• ¼ cup Cashews – about 30g
• 3 tablespoons Raisins – about 25g
• Salt to taste
• Oil for deep frying
• 1 tablespoon Sesame seeds – about 10g
• ¼ teaspoon Asafoetida (Hing)
• ¼ teaspoon Turmeric powder
• 2 teaspoons Red chilli powder

Ingredient Notes

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

Poha (Flattened Rice) Varieties

There are different types of poha available. The medium-sized, slightly thicker variety works best for this recipe as it gets beautifully crispy. You can find it at most Indian grocery stores.

Fried Gram Dal (Chivda Dal) – Regional Variations

Fried gram dal is also known as chivda dal. It’s a key component for that authentic texture. You can usually find it pre-fried, but if you can’t, you can easily fry dried chana dal (split chickpeas) yourself.

Peanuts & Cashews – Quality & Freshness

Using good quality, fresh peanuts and cashews is important. They should smell fragrant and not at all stale. This really impacts the overall flavor.

The Importance of Sesame Seeds & Oil Choice

Sesame seeds add a wonderful nutty aroma. Don’t skip them! As for the oil, any neutral-flavored oil suitable for deep frying will work – sunflower, canola, or vegetable oil are all good choices.

Asafoetida (Hing) – A Flavorful Essential

Asafoetida, or hing, has a unique pungent aroma that transforms when cooked. It adds a savory depth that’s essential to the flavor profile. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gather all your ingredients. It makes the process so much smoother.
2. Heat oil in a kadai (a deep frying pan) over medium-high heat. Using a metal strainer, carefully deep fry the cashews, peanuts, and fried gram dal separately until they turn golden brown. This usually takes just a few minutes for each. Drain them on paper towels to remove excess oil.
3. Next, fry the raisins until they plump up and become slightly translucent. Drain these as well.
4. Now, for the star of the show – the poha! Fry the poha until it’s beautifully crisp. This is best done last, as it fries quickly. Again, drain thoroughly on paper towels.
5. In a broad pan, heat 1 tablespoon of oil. Add the sesame seeds and let them splutter – this releases their amazing flavor.
6. Turn off the heat. Add the asafoetida, turmeric powder, and red chilli powder to the hot oil. Mix well. Be careful, it might splutter a bit!
7. Add all the fried ingredients (cashews, peanuts, dal, raisins, and poha) to the pan. Sprinkle with salt to taste. Gently toss everything together to ensure the spices coat everything evenly.
8. Finally, and this is crucial, let the mixture cool completely before storing it in an airtight container. This is what keeps it crispy!

Expert Tips

• Don’t overcrowd the kadai when deep frying. Fry in batches to maintain the oil temperature and ensure even crisping.
• Drain the fried ingredients really well. Excess oil will make the poha soggy.
• Cooling is key! Seriously, don’t skip this step.

Variations

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

Vegan Crispy Poha

This recipe is naturally vegan! Just double-check your oil to ensure it’s plant-based.

Gluten-Free Crispy Poha

This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of red chilli powder to your liking. For a milder flavor, use ½ teaspoon. For a spicier kick, go up to 3 teaspoons! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Diwali, Holi)

During Diwali, I like to add a few strands of saffron to the hot oil for a touch of luxury. For Holi, you can add a sprinkle of colorful edible powders (make sure they are food-grade!).

Serving Suggestions

Crispy Poha is delicious 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.

Storage Instructions

Store completely cooled Crispy Poha in an airtight container at room temperature for up to a week. It tends to lose its crispness over time, so enjoy it as soon as possible!

FAQs

Let’s answer some common questions:

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

Medium-sized, slightly thicker poha works best. It holds its shape and gets wonderfully crispy.

How can I achieve extra crispy Poha?

Make sure the oil is hot enough and fry in small batches. Thoroughly draining the fried poha on paper towels is also essential.

Can I make this recipe without deep frying?

While deep frying gives the best results, you can try roasting the ingredients in the oven. However, it won’t be quite as crispy.

How long does Crispy Poha stay fresh?

It stays fresh for up to a week in an airtight container, but it’s best enjoyed within the first few days for maximum crispness.

What is Asafoetida (Hing) and where can I find it?

Asafoetida, or hing, is a resin with a pungent aroma used for flavoring. You can find it at most Indian grocery stores, usually in powder or crystal form.