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Roasted Poha Chivda is a vegan snack made using flattened rice as the main ingredient. It is one of the favorite snacks during Diwali and often made in Indian households. A typical Maharashtrian snack also served with tea. It has a nice combination of sweet and spicy flavors which will leave you tastebuds craving for more.
My Version of this trail mix or Chivda is what I have been eating since I was a kid. Yes, this is what my mom makes or used to make it since I was a child. I tried to create her recipe, as I have seen her making this most of the time and know the flavors properly.
What is Chivda and Recipes of Chivda
Chivda is basically a trail mix. A mix of different ingredients and spices, where the main ingredient can differ. It is made in different ways and different spices and ingredients are added. The main ingredient changes, like cornflakes in chivda or Sabudana in Sabudana Chivda or Oats in this Oats Chivda, etc.
Poha Chivda Fried or Roasted?
Poha Chivda too is done in multiple ways and the main difference at times is the way the poha is cooked. Many like to fry it and use it in the mix. To make it healthier and to avoid all that oil, we simply roast it. Do not worry it will taste delicious and I bet you will definitely be craving for more. I love this Roasted Poha chivda so much. It comes in handy for your tea time snack and so easy to make and bursting with flavors.
Another main difference is in the variety of poha used for fried and roasted chivda. For fried we would need to use the thicker variety of poha and for roasting, you need the thin variety.
Maharashtrian Diwali Snack
Poha Chivda is a must Diwali snack recipe, especially in Maharashtra. Growing up there this was made every year. Not only for Diwali but multiple times in a year. As Diwali is fast approaching, I thought of posting this easy and yummy recipe.
So when Poonam from Annapurna asked us to make something savory or sweet for Diwali, I immediately thought of making this Roasted Poha Chivda. This perfectly matched with the secret ingredients peanuts and curry leaves my partner Seema from Mildly Indian gave me. I gave her Ajwain and oil and she created this Flaky masala methi mathri.
Before I move any further check on check out this typical Bhajani (Flour) Chakli recipe from Poonam’s blog.
Recipe Process of Roasted Poha Chivda
First gather all the ingredients together, as you will be shallow frying some of the ingredients one after the other. The Next step now is to dry roast the poha until it is nice and crisp. This should take around 5-6 minutes. If you lightly press the poha in between your fingers you should be able to hear a crunch. It will also shrink in size. This is a good indication that it is done.
Next is I shallow fry the peanuts, dry coconut slices, and nuts. I have shallow fried it as I am fine with a bit of oil. If you want to skip oil completely, you can dry roast them or roast them in the oven.
Next, add the curry leaves and green chilies in the same oil. Shallow fry them until nice and crisp. Add the spices and all the remaining ingredients and give it a quick mix. Chivda is ready. Let it cool completely and fill it in an airtight container.
These Roasted Poha Chivda should stay good for at least a month if kept properly in an airtight container free from moisture. A lip-smacking and a delicious tea time or a Diwali Snack is ready within no time. Yes, all it takes is around 15-20 minutes of your time to create a delicious, vegan, and gluten-free snack.
So here goes the Recipe of Roasted Poha Chivda
Roasted Poha Chivda Roasted Poha Chivda (Flattened Rice Trail Mix)
- Heavy Bottom Pan
- Large Spoon/Spatula
- 3 Cups Thin Poha / Flattened Rice
- 3/4 Cup Peanuts -I add a bit more
- 1/2 Cup Dariya (Fried gram)
- ¼ Cup Cashew
- ¼ Cup Almonds
- ½ Cup Dry Coconut (Gola, the dry version of fresh coconut)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli powder
- 15-20 Curry Leaves
- 4 tablespoon Oil
- 1 tablespoon Sugar (More can be added as per taste)
- Salt to taste
- Clean the poha or flattened rice for any impurities.
- Slice the dry coconut into long strips.
- In a heavy bottom pan dry roast the poha or flattened rice on medium for 5-7 minutes.
- It is done when they shrink in size.
- Another way to know is, when you lightly crush them in between your fingers, you will hear a slight crunch.
- Once done, remove it and keep it aside.
- In the same pan add oil.
- Once the oil is hot, add the peanuts and shallow fry them for 2-3 minutes on slow to medium.
- They are done when the skin starts separating and they start changing colour.
- Remove them and keep it aside.
- Now add the cashew and almonds and shallow them until golden brown.
- Once done, remove and keep it aside.
- Now add the sliced coconut.and fry them too for 2-3 minutes until golden brown.
- You might feel they are overdone, but they would taste better.
- Remove the coconut slices and keep it aside.
- Now in the same pan add curry leaves and green chilies.
- Shallow fry them until they are crisp.
- Now add turmeric and red chili powder.
- Add Dariya (Fried gram) and fry it for a few seconds.
- Add all the remaining ingredients one by one and mix it nicely.
- Switch off and let the chivda cool down completely.
- Store it in an airtight container.
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- The coconut will not be crunchy immediately when you fry. They will be once they are cooled completely.
- Salt and sugar can be adjusted as per taste.
- Raisins can be added too.
- One can add more or fewer peanuts and nuts
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