Spicy Poha Chivda Recipe – Peanuts & Curry Leaves Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Poha Chivda Recipe – Peanuts & Curry Leaves Snack

Hey everyone! If you’re anything like me, you love a good crunchy, savory snack. And honestly, nothing beats a homemade chivda, especially when it’s packed with flavor. This Spicy Poha Chivda is a family favorite – I first made it years ago trying to recreate my grandmother’s version, and it’s been a hit ever since! It’s perfect for tea time, movie nights, or just when you need a little something to munch on.

Why You’ll Love This Recipe

This Poha Chivda is seriously addictive. It’s a delightful mix of textures – crispy flattened rice, crunchy peanuts, and the aromatic punch of curry leaves and chilies. It’s quick to make, requires minimal ingredients, and is so satisfying. Plus, it’s a fantastic way to use up leftover flattened rice!

Ingredients

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

• 3 cups Chire/Poha/Flattened Rice
• 1 cup Peanuts
• 1 cup Dry Boondi
• 2 Papadums
• 1 cup Fresh Curry Leaves
• 4 Dry Red Chilies
• 1 tablespoon Nigella Seeds (Kalonji)
• 1 tablespoon Sugar
• 1-2 tablespoons Kashmiri Chili Powder (adjust to taste)
• 1-2 tablespoons Dry Mango Powder (Amchur)
• Salt to taste
• 2 tablespoons Oil (I prefer peanut or sunflower oil)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Flattened Rice/Poha Varieties: You can use thin or thick poha for this recipe. Thinner poha gets extra crispy, while thicker poha holds its shape a bit better. I usually use the medium variety.
• Curry Leaf Freshness: Fresh curry leaves are key here. They have a much more vibrant flavor than dried ones. If you can grow your own, even better!
• Regional Chili Variations: Kashmiri chili powder gives a beautiful color and mild heat. Feel free to use other chili powders based on your preference – a hotter variety will give you a real kick!
• Type of Oil Used: Peanut oil or sunflower oil are great choices because of their high smoke point. You want an oil that can handle the frying without burning.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a heavy-bottomed wok or large pan. Add the peanuts and fry them until they’re golden brown and crunchy. Remove them with a slotted spoon and set aside.
2. In the same oil, add the curry leaves and dry red chilies. Fry until the curry leaves are crisp and fragrant – be careful, they can splatter! Remove and set aside.
3. Now, tear the papadums into bite-sized pieces and fry them until they puff up. This happens quickly, so keep a close eye! Remove and set aside.
4. Add the nigella seeds to the wok and let them sizzle for a few seconds. Then, add the flattened rice and toss it well to coat it with the oil.
5. Time to season! Add the salt, sugar, Kashmiri chili powder, and dry mango powder. Roast the flattened rice, stirring constantly, until it’s crispy and golden brown. This usually takes about 5-7 minutes.
6. Finally, add the fried peanuts, curry leaves, chilies, boondi, and papadum pieces. Toss everything together really well to make sure all the flavors are combined.
7. Let the chivda cool completely before storing it in an airtight container. This is important – if you store it while it’s still warm, it might lose its crispness.

Expert Tips

• Don’t overcrowd the wok when frying. Fry in batches if necessary to ensure everything gets crispy.
• Keep stirring the flattened rice while roasting to prevent it from burning.
• Taste as you go! Adjust the salt, chili powder, and mango powder to your liking.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your boondi to ensure it doesn’t contain any dairy.
• Spice Level Adjustment: For a milder chivda, reduce the amount of chili powder or remove the dry red chilies altogether. If you like it really spicy, add a pinch of cayenne pepper! My friend, Priya, loves to add a dash of Pav Bhaji masala for extra zing.
• Festival Adaptations: This chivda is a staple during Diwali and Holi. You can add a handful of dried fruits like raisins or chopped cashews for a festive touch.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always check the packaging of your ingredients to be sure.

Serving Suggestions

This chivda is delicious on its own, but it’s also great with:

• A cup of hot chai
• A side of yogurt or raita
• As a topping for salads or yogurt bowls
• Simply enjoyed straight from the container (no judgement here!)

Storage Instructions

Store the cooled chivda in an airtight container at room temperature. It should stay crispy for up to a week, but honestly, it rarely lasts that long in my house!

FAQs

1. What is the best way to ensure the chivda stays crispy?

Cool it completely before storing it in an airtight container. Moisture is the enemy of crispness!

2. Can I use different types of nuts instead of peanuts?

Absolutely! Cashews, almonds, or even walnuts would be delicious.

3. What is the purpose of adding sugar to the chivda?

The sugar balances the spice and adds a subtle sweetness that enhances the overall flavor.

4. How can I adjust the spice level of this recipe?

Reduce or increase the amount of Kashmiri chili powder and dry red chilies. You can also add a pinch of cayenne pepper for extra heat.

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

Yes, definitely! You can make it a day or two in advance and store it in an airtight container. It actually tastes even better after the flavors have had a chance to meld together.