Crispy Poha Recipe – Authentic Indian Rice Flakes Snack

Last Updated on 5 months ago by Neha Deshmukh

Crispy Poha Recipe – Authentic Indian Rice Flakes Snack

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – Crispy Poha! It’s the perfect snack when you’re craving something savory, crunchy, and just a little bit sweet. I remember making this with my grandmother during Diwali, and the aroma always filled the house with such warmth. It’s surprisingly easy to make, and honestly, once you get the hang of it, you’ll be whipping up batches for every occasion.

Why You’ll Love This Recipe

This isn’t just any poha recipe. We’re aiming for serious crunch here! It’s a delightful mix of textures and flavors – the airy crispness of the poha, the satisfying crunch of the nuts and lentils, and that lovely tempering that just ties everything together. Plus, it’s a fantastic make-ahead snack, perfect for parties or when unexpected guests arrive.

Ingredients

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

• 2 cups thin poha (rice flakes) – about 150g
• 1/3 cup oil – about 75ml
• 1/3 cup peanuts – about 75g
• 1/4 cup dry coconut slices – about 30g
• 1/3 cup roasted chana dal (split chickpeas) – about 75g
• 1/3 cup cashews – about 75g
• 2 tablespoons raisins – about 20g
• 12-14 curry leaves
• 2 green chilies, chopped
• 1 pinch asafoetida (hing) – about 1/4 teaspoon
• 1/4 teaspoon turmeric powder
• 1.5 teaspoons salt
• 2 teaspoons powdered sugar

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really matter here:

• Poha is Key: Seriously, use thin poha. The thicker variety just won’t get that perfect crispness. If you can find the flattened rice flakes specifically labeled for making chivda or poha, even better!
• Tempering Variations: Every family has their own spin on the tempering! Some add mustard seeds, others a dash of red chili powder. Feel free to experiment and make it your own.
• Asafoetida (Hing): Don’t skip the hing! It adds a unique savory depth that you won’t get from anything else. It can be a little strong, so a pinch is all you need. If you absolutely can’t find it, you can leave it out, but it really does elevate the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to roast the poha. Spread the poha in a wide pan and roast on low heat, gently shaking it to prevent breaking. This takes about 5-7 minutes, and you’ll know it’s ready when it feels dry and slightly crisp. Set aside.
2. Now for the fun part – frying the nuts and lentils! Heat the oil in the same pan. Fry the peanuts first until golden brown and crispy. Remove and drain on paper towels. Repeat with the coconut slices, chana dal, cashews, and finally, the raisins. Be careful not to burn the raisins – you just want them to plump up a bit.
3. Drain any excess oil from the fried ingredients. We don’t want soggy poha!
4. Time to temper! In the same pan (with a little oil if needed), add the curry leaves and green chilies. Let them sizzle for a few seconds until fragrant. Then, add the asafoetida, turmeric powder, salt, and sugar.
5. Now, gently combine the roasted poha, fried ingredients, and tempered spices. The key here is to be gentle – you don’t want to break the poha flakes. Fold everything together until well combined.
6. Sauté for another 4-5 minutes, stirring constantly. This helps everything meld together beautifully.
7. Finally, let the poha cool completely before storing it in an airtight container. This is crucial for maintaining that perfect crispness!

Expert Tips

• Low and Slow: Roasting and frying on low heat is key to preventing burning and ensuring everything gets perfectly crisp.
• Don’t Overcrowd: Fry the nuts and lentils in batches if necessary to avoid overcrowding the pan.
• Cool Completely: Seriously, let it cool completely before storing. Warm poha will get soggy.

Variations

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

• Spice Level: For a mild snack, stick to the recipe as is. For medium heat, add 1/2 teaspoon of red chili powder to the tempering. If you like it hot, go for a full teaspoon! My friend, Priya, loves adding a pinch of cayenne pepper too.
• Festival Adaptations: During Diwali, I like to add a handful of sev (thin chickpea noodles) for extra crunch. For Ganesh Chaturthi, you can add a sprinkle of grated coconut.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) doesn’t contain any gluten-based additives.

Serving Suggestions

Crispy Poha is delicious on its own as a snack with a cup of chai. It’s also a great accompaniment to a simple meal. We sometimes pack it for road trips – it’s the perfect travel snack!

Storage Instructions

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

FAQs

1. What type of Poha is best for making this crispy snack?

Thin poha is essential! It’s the only kind that will get that perfect crispness.

2. Can I make this recipe ahead of time? How long will it stay crispy?

Yes, absolutely! You can make it a day or two in advance. It will stay crispy for up to a week if stored properly in an airtight container.

3. What is Asafoetida (Hing) and can I substitute it?

Asafoetida, or hing, is a resin with a pungent aroma that adds a unique savory flavor. If you can’t find it, you can leave it out, but it really does enhance the taste.

4. How do I prevent the Poha from becoming soggy?

Roast the poha well, fry the nuts and lentils until crispy, and let everything cool completely before storing.

5. Can I adjust the sweetness level in this recipe?

Definitely! If you prefer a less sweet snack, reduce the amount of powdered sugar to 1 teaspoon or even omit it altogether.