Crunchy Poha & Makhana Chivda Recipe – Easy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Crunchy Poha & Makhana Chivda Recipe – Easy Indian Snack

Introduction

Okay, let’s be real – who doesn’t love a good chivda? It’s the perfect snack, isn’t it? Crunchy, savory, a little bit sweet, and totally addictive. I remember making this for the first time when my sister was visiting, and it disappeared within hours! This Poha & Makhana Chivda is a lighter, healthier twist on the classic, thanks to the addition of fox nuts (makhana). It’s super easy to make, and honestly, it’s a guaranteed crowd-pleaser. Let’s get started!

Why You’ll Love This Recipe

This chivda is seriously special. It’s got a wonderful crunch from the flattened rice, fox nuts, and a little bit of puffed rice. The spices are perfectly balanced – tangy, spicy, and just a touch sweet. Plus, it’s relatively quick to whip up, making it ideal for when you need a snack in a hurry or want to impress guests.

Ingredients

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

• 2 cups flattened rice (poha)
• 2 cups fox nuts (phool makhana)
• 1 cup rice krispies or puffed rice
• 0.25 cup peanuts
• 0.25 cup cashews
• 0.5 cup raisins
• 4 dry red chilies
• 2 sprigs fresh curry leaves
• 2 tablespoons aam chur (dry mango powder)
• 1 tablespoon turmeric powder
• 2 tablespoons chaat masala
• 1 teaspoon chili powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 tablespoons oil

Ingredient Notes

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

Flattened Rice (Poha) Varieties

There are different thicknesses of poha available. I prefer the medium thickness for this recipe – it gets beautifully crunchy. If you’re using a thinner variety, reduce the roasting time slightly.

Fox Nuts (Phool Makhana) – A Nutritional Powerhouse

Fox nuts are a fantastic addition! They’re low in calories, high in protein, and packed with antioxidants. You can find them easily in most Indian grocery stores.

Aam Chur (Dry Mango Powder) – The Tangy Secret

Aam chur is what gives this chivda its signature tangy flavor. Don’t skip it! It’s available in most Indian stores, or online.

Spice Level Customization

Feel free to adjust the chili powder to your liking. I like a little kick, but you can reduce it or even omit it if you prefer a milder snack.

Oil Choice – Regional Preferences

Traditionally, this is made with a neutral oil like sunflower or vegetable oil. However, a touch of groundnut oil adds a lovely flavour, especially if you’re from South India!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the flattened rice in a pan for about 5 minutes, until it’s nice and crunchy. Keep stirring to prevent burning! Transfer it to a large bowl.
2. Now, dry roast the fox nuts in the same pan for another 5 minutes. They’ll puff up slightly and become even more crispy. Add them to the bowl with the poha.
3. Heat the oil in the same pan. Add the dry red chilies, peanuts, and cashews. Sauté for about a minute, until the peanuts are lightly golden and the cashews are fragrant. Remove the chilies and set them aside – we’ll add them back in later.
4. Add the curry leaves and raisins to the pan. Sauté until the curry leaves are crisp and the raisins plump up. This happens quickly, so keep a close eye!
5. Stir in the aam chur, turmeric powder, chaat masala, chili powder, salt, and sugar. Mix well to combine all the spices.
6. Now, add the roasted flattened rice, fox nuts, and rice krispies to the pan. Toss everything together really well, making sure all the ingredients are evenly coated with the spice mixture.

7. Oven Method (Optional): If you prefer, you can spread the mixture on a baking sheet, drizzle with a little extra oil, and bake in a preheated oven at 350°F (175°C) for about 15 minutes, tossing once halfway through. Mix in the fried curry leaves and chili after baking.

8. Let the chivda cool completely before storing it in an airtight container. This is crucial for maintaining the crunch!

Expert Tips

• Don’t overcrowd the pan when roasting the poha and makhana. Work in batches if necessary.
• Keep stirring constantly while roasting to prevent burning.
• Cooling completely is key to a crunchy chivda. Don’t be tempted to snack on it while it’s still warm!

Variations

• Sev Addition: My friend Priya loves adding a handful of sev (thin chickpea noodles) to her chivda for extra crunch and flavour.
• Coconut Flakes: A sprinkle of toasted coconut flakes adds a lovely sweetness and texture.
• Family Favourite: My mom always adds a pinch of hing (asafoetida) to the spice mix – it gives it a really unique flavour.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your chaat masala doesn’t contain any hidden animal products.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Spice Level Adjustment

Want it spicier? Add more chili powder or a pinch of cayenne pepper. Prefer it milder? Reduce the chili powder or omit it altogether.

Festival Adaptations (Diwali, Holi, etc.)

Chivda is a staple during Indian festivals like Diwali and Holi. It’s a great snack to have on hand for guests, or to gift to friends and family.

Serving Suggestions

Enjoy this chivda as a standalone snack with a cup of chai, or serve it alongside other snacks and appetizers. It’s also great to pack for picnics or road trips.

Storage Instructions

Store the cooled chivda in an airtight container at room temperature for up to a week. It might lose some of its crunch over time, but it will still be delicious!

FAQs

What is the best way to achieve maximum crunchiness?

Roasting the poha and makhana properly is key! Make sure they are completely dry and crispy before mixing them with the spices. Cooling completely is also essential.

Can I make this chivda ahead of time for a party?

Absolutely! You can make it a day or two in advance. Just store it in an airtight container to keep it fresh and crunchy.

What can I substitute for Aam Chur?

If you can’t find aam chur, you can use lemon juice or a little bit of tamarind paste, but it won’t have the same authentic flavour.

Is it possible to air fry this chivda instead of using the oven or stovetop?

Yes, you can! Air fry the mixture at 320°F (160°C) for about 8-10 minutes, tossing halfway through.

How do I adjust the spice level to make it milder or spicier?

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