Poha Chivda Recipe – Crispy, Spicy Indian Snack with Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Poha Chivda Recipe – Crispy, Spicy Indian Snack with Sesame Seeds

Okay, let’s be real. Is there anything more satisfying than a crunchy, savory snack with a little bit of spice? For me, Poha Chivda is right up there! I remember my grandmother making this every Diwali, and the aroma would fill the entire house. It’s a bit of work, but trust me, the end result is SO worth it. This recipe is my take on her classic, with a few little tweaks I’ve learned over the years.

Why You’ll Love This Recipe

This Poha Chivda isn’t just delicious; it’s incredibly versatile. It’s perfect for tea time, movie nights, or just when you need a little something to munch on. Plus, it’s a fantastic homemade gifting option – everyone loves receiving a jar of this! It’s crispy, spicy, subtly sweet, and packed with flavor. Honestly, once you make it once, you’ll be hooked.

Ingredients

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

• 1 lb thin poha (approximately 450g)
• 0.25 cup split roasted chana dal (approx. 60g)
• 0.25 cup raw unsalted cashews (approx. 60g)
• 0.25 cup thin dry sliced coconut (approx. 30g)
• 0.25 cup peanuts (approx. 60g)
• 2 tablespoons oil (tadka)
• 2 tablespoons oil (chili & curry leaves)
• 0.25 teaspoon asafoetida (hing)
• 1 teaspoon ground turmeric
• 0.5 tablespoon mustard seeds
• 1 tablespoon brown sesame seeds
• 12 curry leaves (tadka)
• 40 curry leaves (chili mix)
• 4 small green chilies
• 1 tablespoon fine kosher salt
• 1 tablespoon powdered sugar
• 0.25 teaspoon citric acid powder

Ingredient Notes

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

• Poha: This is the star! You absolutely need thin poha for the best texture. The thicker variety won’t get that perfect crispness.
• Roasted Chana Dal: Don’t skip this! It adds a lovely nutty crunch. Make sure it’s the split, roasted kind.
• Oil Choice: I like to use a neutral oil like sunflower or vegetable oil for frying the nuts and chilies. For the tadka (tempering), you can use a slightly more flavorful oil like groundnut oil, but it’s not essential.
• Citric Acid: This is my secret weapon! It prevents the chivda from becoming soggy and keeps it wonderfully crisp for longer. Don’t worry, you won’t taste it directly – it just enhances the flavors. You can find it in the spice section of most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 300°F (150°C). Sieve the poha to remove any powdery residue. This is important for a light and crispy chivda.
2. Spread the poha thinly on baking trays and roast for 10-12 minutes, gently mixing halfway through. Keep a close eye on it – you want it to be dry and lightly toasted, not browned.
3. While the poha is roasting, heat 2 tablespoons of oil in a pan. Lightly fry the nuts (cashews and peanuts), coconut, and roasted chana dal until golden brown. Set aside.
4. In the same pan (or a clean one), heat the other 2 tablespoons of oil. Blend the green chilies and 40 curry leaves into a coarse mix. Fry this mixture in the oil until it’s beautifully crisp. Reserve this – it’s a flavor bomb!
5. Now for the tadka! Heat 2 tablespoons of oil in a small pan. Add the mustard seeds and wait for them to pop. Once they do, add the asafoetida, turmeric, sesame seeds, and 12 curry leaves. Fry for just a few seconds, then remove from the heat.
6. In a large bowl, combine the roasted poha, fried nuts, chili-curry leaf mix, and tadka. Add the salt, sugar, and citric acid powder.
7. Here’s a pro tip: Wear gloves when mixing! This prevents the spices from irritating your skin. Gently mix everything together until well combined.
8. Finally, spread the mixture on a large tray and let it cool completely before storing. This is crucial for maintaining the crispness.

Expert Tips

• Don’t overcrowd the baking tray: Roasting the poha in a single layer ensures even toasting.
• Cooling is key: Seriously, don’t skip the cooling step! Warm chivda will become soggy.
• Airtight containers are your friend: Store the chivda in airtight containers to keep it fresh and crispy.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level: Adjust the number of green chilies to control the heat. For mild, use just 1-2. For hot, go for 5-6!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Regional Variations: My friend’s mom, who’s from Maharashtra, adds a pinch of red chili powder for extra color and heat. In Gujarat, they sometimes add a little bit of grated coconut.
• Festival Adaptations: This is a Diwali staple in my family, but it’s also great for Holi or any festive occasion. I sometimes add a few strands of saffron for a touch of luxury during Diwali.

Serving Suggestions

Poha Chivda is delicious on its own, but it’s also great with:

• A cup of hot chai
• A side of yogurt for a cooling contrast
• As a topping for poha or upma for extra crunch

Storage Instructions

Store Poha Chivda in airtight containers at room temperature for up to 2 weeks. It might lose some of its crispness over time, but it will still be delicious!

FAQs

1. What type of Poha is best for making Chivda?

Thin poha is the only way to go! It gets beautifully crispy when roasted.

2. Can I make Poha Chivda without roasting the Poha?

You can, but it won’t be as crispy. Roasting is essential for that perfect texture.

3. How do I adjust the spice level in this recipe?

Simply adjust the number of green chilies!

4. What is the purpose of citric acid in Poha Chivda?

Citric acid helps to keep the chivda crispy and prevents it from becoming soggy.

5. How long does Poha Chivda stay fresh?

Stored in airtight containers, it will stay fresh for up to 2 weeks.

6. Can I use other nuts besides cashews and peanuts?

Absolutely! Almonds, pistachios, or even walnuts would be delicious additions. Feel free to experiment!