Poha Chivda Chaat Recipe – Authentic Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Poha Chivda Chaat Recipe – Authentic Indian Street Food Snack

Hello friends! If you’re anything like me, you absolutely love a good chaat. There’s just something so satisfying about that explosion of flavors and textures – sweet, tangy, spicy, crunchy… it’s pure happiness in a bowl! Today, I’m sharing my go-to recipe for Poha Chivda Chaat, a delightful twist on the classic Indian street food. I first made this for a Diwali get-together and it was a huge hit – everyone asked for the recipe! It’s surprisingly easy to make, and totally customizable to your spice preference. Let’s get started, shall we?

Why You’ll Love This Recipe

This Poha Chivda Chaat is the perfect snack or light meal. It’s quick to whip up, incredibly flavorful, and offers a wonderful textural contrast. The crispy poha, crunchy chivda, and fresh veggies all come together beautifully. Plus, it’s a fantastic way to use up leftover poha! It’s a guaranteed crowd-pleaser, and honestly, it’s just plain fun to eat.

Ingredients

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

• 2 cup thin poha
• 2 tbsp oil
• 2 tbsp peanut
• 2 tbsp roasted gram dal (chana dal)
• 2 tbsp cashew
• 2 tbsp almonds
• 2 tbsp dry coconut (copra)
• 1 tsp cumin
• 2 dried red chilli
• Few curry leaves
• ½ tsp turmeric powder (haldi)
• 1 tsp chilli powder
• ½ tsp salt (or to taste)
• 1 tsp sugar
• ½ cup chopped onion
• ½ cup chopped tomato
• 2 tbsp chopped cucumber
• ½ cup chopped carrot
• 2 tbsp chopped coriander (cilantro)
• Juice of ½ lemon
• 1 tsp chaat masala
• 1 cup mixture (namkeen)
• 2 cup thick poha
• 1 tbsp green chutney
• 1 tbsp tamarind chutney
• ½ tsp cumin powder

Ingredient Notes

Let’s talk about a few key ingredients!

• Poha: We’re using both thin and thick poha here. Thin poha gets beautifully crispy when dry roasted, forming the base of our chivda. Thick poha holds its shape better when roasted in oil, giving a nice bite to the Theeka Poha Chaat.
• Chivda Spice Blend: Traditionally, chivda spice blends vary regionally. Some are sweeter, some spicier. Feel free to adjust the chilli powder and sugar to your liking!
• Chutneys: The combination of green and tamarind chutney is essential for that authentic chaat flavor. Green chutney brings freshness and a little heat, while tamarind chutney adds a lovely tanginess. You can find these pre-made at most Indian grocery stores, or easily make them at home.
• Mixture: ‘Mixture’ is a popular Indian snack mix, usually containing sev, boondi, and various spices. It adds a wonderful crunch and savory flavor. If you can’t find it, you can substitute with a similar crunchy snack mix, or even crushed papdi.

Step-By-Step Instructions

Alright, let’s get cooking!

For Poha Chivda Chaat:

1. First, let’s make the chivda. Dry roast the thin poha in a pan over medium heat until it’s nice and crispy. Be careful not to burn it! Set aside.
2. In the same pan, heat the oil. Add the peanuts, gram dal, cashews, almonds, and coconut. Roast until they’re golden brown and crunchy.
3. Now, add the cumin, dried red chillies, and curry leaves. Sauté for a few seconds until fragrant.
4. Stir in the turmeric powder, chilli powder, salt, and sugar. Sauté for another minute until everything is well combined and aromatic.
5. Add the roasted poha to the spice mixture and toss well to coat. This is your chivda! Set aside to cool.
6. In a large bowl, combine the chopped onion, tomato, cucumber, carrot, and coriander.
7. Add the lemon juice and chaat masala. Mix well.
8. Finally, add the chivda and mixture to the bowl. Toss everything together gently.
9. Serve immediately and enjoy!

For Theeka Poha Chaat:

1. Heat oil in a pan and roast the thick poha until it’s crispy. Set aside.
2. In a bowl, combine the onion, tomato, cucumber, carrot, green chutney, tamarind chutney, cumin powder, and spices.
3. Add the roasted poha and gently mix everything together.
4. Garnish with coriander and serve!

Expert Tips

• Don’t overcrowd the pan when roasting the poha. Work in batches if necessary to ensure even crisping.
• Taste as you go! Adjust the spices and lemon juice to your preference.
• For extra flavor, you can add a sprinkle of roasted cumin powder to the chaat.

Variations

• My Family’s Favorite: My kids love a little extra sweetness, so I sometimes add a sprinkle of pomegranate seeds!
• Spicy Kick: If you like it really spicy, add a pinch of cayenne pepper or a finely chopped green chilli to the spice mixture.
• Fruit Chaat Twist: Add some chopped apples or grapes for a refreshing twist.

Vegan Adaptation

This recipe is easily made vegan! Just ensure your chaat masala and chutneys are vegan-friendly (some may contain dairy).

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as your ‘mixture’ is gluten-free. Always check the label to be sure.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Reduce the chilli powder to ¼ tsp and omit the dried red chillies.
• Medium: Use the recipe as written.
• Spicy: Add an extra ½ tsp of chilli powder and use 3-4 dried red chillies.

Festival Adaptations (Diwali, Holi, etc.)

This chaat is perfect for festivals! It’s a light and refreshing snack that everyone will enjoy. During Diwali, I love to serve it alongside other festive treats.

Serving Suggestions

Serve Poha Chivda Chaat immediately for the best crunch. It’s great on its own as a snack, or as a side dish with a meal. A cool glass of lassi or a cup of chai makes the perfect accompaniment.

Storage Instructions

While best enjoyed fresh, you can store the chivda in an airtight container at room temperature for up to 2-3 days. The assembled chaat is best eaten immediately, as it will lose its crunch over time.

FAQs

What is the difference between thin and thick poha, and which is best for chaat?

Thin poha is flattened and delicate, perfect for getting crispy when dry roasted. Thick poha is a bit more substantial and holds its shape better when roasted in oil. We use both for different textures in this chaat!

Can I make the chivda ahead of time? If so, how should I store it?

Yes, absolutely! You can make the chivda a day or two in advance. Store it in an airtight container at room temperature to keep it crispy.

What are some good substitutes for peanuts if someone has an allergy?

You can substitute the peanuts with other nuts like cashews, almonds, or walnuts. Sunflower seeds or pumpkin seeds are also great options.

How can I adjust the sweetness and tanginess of the chaat?

Adjust the amount of sugar and lemon juice to your liking. If you prefer a sweeter chaat, add a little more sugar. For more tanginess, add a squeeze more lemon juice.

What is ‘mixture’ and where can I find it? Can I make it at home?

‘Mixture’ is a popular Indian snack mix. You can find it at most Indian grocery stores. Making it at home is possible, but quite time-consuming! It involves making sev, boondi, and other components.