Crispy Poha Recipe – Authentic Indian Snack with Peanuts & Coconut

Last Updated on 2 months by Neha Deshmukh

Crispy Poha Recipe – Authentic Indian Snack with Peanuts & Coconut

Hey everyone! If you’re looking for a snack that’s crunchy, savory, and totally addictive, you have to try this Crispy Poha recipe. It’s a childhood favorite of mine – I remember my grandmother making huge batches of this for us whenever we visited, and the aroma would fill the entire house. It’s seriously the best! This isn’t just any poha; it’s the kind that disappears in minutes. Let’s get cooking!

Why You’ll Love This Recipe

This Crispy Poha is the perfect Indian snack for so many reasons. It’s quick to make (under 30 minutes!), incredibly satisfying, and uses ingredients you probably already have in your pantry. Plus, it’s naturally gluten-free and vegetarian. It’s fantastic for a quick afternoon pick-me-up, a crunchy addition to your lunchbox, or even a festive treat. Trust me, once you try it, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup thin poha (approximately 100g)
• 1 tablespoon oil (approximately 15ml)
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 dried red chilies
• 5 fresh curry leaves
• 3 slit green chilies
• 1 teaspoon peanuts
• 1 teaspoon roasted chana dal (split chickpeas)
• 1 teaspoon thinly sliced coconut
• Salt to taste
• ½ teaspoon red chili powder (adjust to your spice preference)
• ¼ teaspoon turmeric powder

Ingredient Notes

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

• Poha is Key: Seriously, use thin poha for this recipe. It gets the crispiest! If you accidentally bought the thick variety, don’t worry, I’ll cover adjustments in the FAQs.
• Tempering Spices: The mustard seeds and cumin are a classic combo, but feel free to adjust the ratio to your liking. Some families add a pinch of asafoetida (hing) for extra flavor – I’ll talk about that in the FAQs too!
• Coconut Love: The thinly sliced coconut adds a lovely sweetness and texture. You can use fresh or desiccated coconut, but fresh is always best if you can get it.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat a pan over low heat. Add the poha and dry roast for about 2 minutes, stirring constantly. You want it to get crispy, but avoid browning it. We’re going for golden, not burnt!
2. In a separate pan, heat the oil. Once hot, add the mustard seeds and cumin seeds. Let them splutter – that’s when you know the flavor is releasing!
3. Now, add the dried red chilies, curry leaves, and slit green chilies. Sauté for just a few seconds until fragrant.
4. Toss in the peanuts, roasted chana dal, and coconut slices. Roast for about 30 seconds, stirring constantly, until the peanuts are lightly golden.
5. Season with salt, red chili powder, and turmeric powder. Give everything a good stir to make sure the spices are evenly distributed.
6. Add the roasted poha to the tempering. Mix thoroughly to coat every single piece. This is important for maximum flavor!
7. Turn off the heat and let the poha cool completely before storing it. This is crucial for maintaining that perfect crispiness.

Expert Tips

• Low and Slow: Roasting the poha on low heat is the secret to achieving that perfect crispiness without burning it. Patience is key!
• Airtight is Your Friend: Store the cooled poha in an airtight container to keep it fresh and crunchy.
• Spice it Up (or Down): Adjust the amount of red chili powder to suit your spice preference.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your ingredients to be sure.
• Spice Level Adjustment: For a milder snack, reduce or omit the red chili powder and use fewer green chilies. If you like it really spicy, add a pinch of cayenne pepper! My friend, Priya, loves to add a dash of garam masala for a warmer flavor.
• Festival Adaptations: This poha is fantastic for Diwali or as a tea-time snack during gatherings. You can make a larger batch and package it in small bags for gifting.

Serving Suggestions

This Crispy Poha is delicious on its own as a snack. But it’s also great:

• As a crunchy topping for yogurt.
• Mixed into trail mix.
• Served alongside a cup of chai (tea).

Storage Instructions

Store the completely cooled Crispy Poha in an airtight container at room temperature for up to 5 days. It tends to lose its crispiness over time, so it’s best enjoyed within the first few days.

FAQs

1. What is the best way to roast Poha to achieve maximum crispiness without burning it?

Roast the poha on low heat, stirring constantly. The key is to be patient and avoid high heat. You want it golden and crispy, not brown and burnt!

2. Can I use thick Poha for this recipe? What adjustments would I need to make?

You can, but it won’t be as crispy. You’ll need to roast the thick poha for a longer time (around 5-7 minutes) and potentially add a little more oil to help it crisp up.

3. What is Chana Dal, and can it be substituted with another ingredient?

Chana Dal is split chickpeas. It adds a lovely nutty flavor and texture. If you can’t find it, you can substitute it with moong dal (split yellow lentils), but the flavor will be slightly different.

4. How long does this Crispy Poha stay fresh, and what’s the best way to store it?

It stays fresh for up to 5 days when stored in an airtight container at room temperature. However, it’s best enjoyed within the first few days for maximum crispiness.

5. Can I add other spices like asafoetida (hing) to the tempering? What flavor will it add?

Yes, absolutely! A pinch of asafoetida (hing) adds a unique savory and umami flavor. It’s often used in Indian cooking to aid digestion and adds a lovely depth of flavor.