Oats Poha Chivda Recipe – Crunchy Indian Tea-Time Snack

Last Updated on 4 months by Neha Deshmukh

Oats Poha Chivda Recipe – Crunchy Indian Tea-Time Snack

Hey everyone! If you’re anything like me, you always need a crunchy snack on hand, especially with a steaming cup of chai. I stumbled upon this Oats Poha Chivda a while back, and it’s become a total obsession. It’s the perfect blend of healthy oats and the traditional flavors of Indian chivda – seriously addictive! Plus, it’s surprisingly easy to make. Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t your grandma’s chivda (though hers is probably amazing too!). This recipe takes the classic Indian snack and gives it a little boost with the goodness of oats. It’s wonderfully crunchy, packed with flavor, and keeps you feeling satisfied. It’s perfect for tea time, movie nights, or just when you need a little pick-me-up. And honestly, it’s way more interesting than just grabbing a bag of chips!

Ingredients

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

• 1 cup old fashioned oats (about 100g)
• ½ cup poha (flattened rice) (about 60g)
• ½ cup rice krispies (about 30g)
• 2 tablespoons whole almonds (about 20g)
• 1.5 tablespoons chana dal (split garbanzo bean) (about 20g)
• 2 tablespoons peanuts (about 20g)
• 2 tablespoons shredded unsweetened coconut (about 15g)
• 1-2 whole dried red chili
• 8 curry leaves
• ½ teaspoon sugar
• ¼ teaspoon cinnamon powder
• 2 teaspoons oil
• ¼ teaspoon chaat masala (optional)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Poha is a staple in Indian kitchens – it’s flattened rice, and it gets wonderfully crispy when fried. You can usually find it in Indian grocery stores, or even online.

I love how the oats blend with the traditional chivda ingredients. It adds a lovely texture and a subtle nuttiness. Don’t skip the poha though, it really makes the chivda!

Now, spice levels are a personal thing. I usually go with one dried red chili for a mild kick, but feel free to add another if you like things spicier. My friend’s family in Maharashtra loves their chivda super spicy, so they always add three or four chilies!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 350°F (175°C). This is important for getting that perfect crunch.
2. Spread the oats, almonds, poha, and rice krispies on a baking mat. Roast for about 15 minutes, until everything is fragrant and lightly toasted. Keep an eye on it – you don’t want it to burn! Transfer everything to a large bowl.
3. Heat the oil in a pan over medium heat. Fry the chana dal until it’s golden brown and crispy. Drain it on paper towels to remove any excess oil.
4. In the same pan (less washing up – yay!), sauté the curry leaves and dried red chili until the curry leaves are crisp and fragrant. Be careful not to burn them! Drain on paper towels.
5. Add the peanuts to the pan and sauté until they’re golden brown. Drain on paper towels.
6. Finally, sauté the shredded coconut until it’s lightly golden. Again, drain on paper towels.
7. Now for the fun part! Combine the roasted oats mixture with the fried chana dal, peanuts, coconut, curry leaves, and chili.
8. Add the salt, sugar, cinnamon powder, and chaat masala (if you’re using it). Mix everything really well to make sure all the flavors are evenly distributed.
9. Let the chivda cool completely before storing it. This is crucial for keeping it crunchy!

Expert Tips

• Don’t overcrowd the pan when frying the chana dal, peanuts, and coconut. Fry them in batches if necessary.
• Keep a close eye on everything while it’s roasting or frying – things can burn quickly!
• Make sure the chivda is completely cool before storing it. Any residual heat will make it lose its crunch.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chaat masala doesn’t contain any hidden dairy.
• Gluten-Free Adaptation: Make sure your rice krispies are certified gluten-free.
• Spice Level Adjustments: As I mentioned before, adjust the number of dried red chilies to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Festive Season – Diwali/Holi – Adaptations: During Diwali, my family loves to add a handful of boondi (tiny fried chickpea flour balls) to the chivda for an extra festive touch. For Holi, a sprinkle of colorful edible glitter is fun!

Serving Suggestions

This chivda is amazing with a hot cup of chai, of course. But it’s also great as a snack on its own, or as a topping for yogurt or even a salad for a little crunch. I sometimes pack it in little bags for the kids’ school lunches.

Storage Instructions

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

FAQs

1. Can I make this chivda ahead of time?

Absolutely! You can make it a day or two in advance. Just make sure it’s completely cool before storing it.

2. What is the best way to store this chivda to keep it crunchy?

An airtight container is key! Moisture is the enemy of crunch.

3. Can I use other types of nuts or seeds in this recipe?

Definitely! Cashews, pistachios, or sunflower seeds would all be delicious additions.

4. What is Poha and where can I find it?

Poha is flattened rice, a common ingredient in Indian cuisine. You can find it at most Indian grocery stores or online.

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

Yes, absolutely! Feel free to reduce or omit the sugar altogether if you prefer.

6. Is this recipe suitable for those with nut allergies?

Unfortunately, no. This recipe contains almonds and peanuts. You could try substituting with seeds, but be mindful of potential cross-contamination if you have severe allergies.

Enjoy making (and eating!) this delicious Oats Poha Chivda. Let me know how it turns out for you in the comments below!