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Roasted Poha Chivda is a vegan lip-smacking Maharashtrian snack specially made during Diwali or eaten as a tea time snack.

Roasted Poha Chivda Roasted Poha Chivda (Flattened Rice Trail Mix)

Roasted Poha Chivda is a vegan lip-smacking Maharashtrian snack specially made during Diwali or eaten as a tea time snack.
5 from 13 votes
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Course: Snacks
Cuisine: Indian, Maharashtrian
Keyword: Cupboard Recipes, Cupboard Snacks, Diwali Recipes, Flattened Rice, Poha, Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Author: Renu Agrawal-Dongre

Equipment

  • Heavy Bottom Pan
  • Large Spoon/Spatula

Ingredients

  • 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

Instructions

  • Clean the poha or flattened rice for any impurities.
    Ingredients Required for Poha
  • 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.
    Shallow frying the coconut, almonds and cashew
  • 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 frying the green chillies and curry leaves
  • 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.

Video

Notes

  • 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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu