Poha Chivda
A light, crisp snack made with thin flattened rice, peanuts, curry leaves, and mild spices. This homemade poha chivda is savory, slightly sweet, and perfect for tea time or festive nibbling.
For 8 servings
- prep · ~3 min
Check and clean the poha.
Spread the thin poha on a tray and remove any husks or hard bits. Keep all the remaining ingredients measured and ready near the stove.
- roast · ~15 min
Dry roast the poha until crisp.
1.Heat a wide kadai on low heat.2.Add the thin poha in batches so the pan is not crowded.3.Stir gently and roast until the flakes turn crisp and light, 4 to 5 minutes per batch.4.Transfer the roasted poha to a large bowl and let it cool.TIPKeep the heat low and stir gently so the poha crisps evenly without breaking too much. - temper · ~6 min
Make the tempering.
1.Heat oil in the same kadai over low to medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and asafoetida.4.Add peanuts and cashews, then cook until lightly golden.5.Add curry leaves and green chili and cook until fragrant and crisp.TIPLower the heat before adding curry leaves so they turn crisp without burning. - saute · ~1 min
Add the spice powders.
Turn the heat to low and add turmeric powder, red chili powder, salt, and sugar. Mix quickly for a few seconds so the spices bloom in the oil but do not scorch.
- mix · ~3 min
Mix in the roasted poha.
1.Add the roasted poha back to the kadai.2.Sprinkle in the roasted chana dal.3.Toss gently with a flat spatula until the tempering coats the poha evenly.4.Cook on low heat for 2 to 3 minutes, stirring gently.TIPUse a lifting motion while mixing so the flakes stay whole and airy. - rest · ~15 min
Cool the chivda completely.
Spread the poha chivda on a large plate or tray and let it cool fully. It becomes crispier as it cools.
- serve
Store or serve the poha chivda.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the thin poha in batches only; an overcrowded kadai makes some flakes chewy instead of crisp.
- 2The poha is done when it feels light and brittle between your fingers, not just warm.
- 3Add turmeric and chili powder on very low heat and stir immediately so the spices do not turn bitter.
- 4Let the curry leaves turn fully crisp in the oil; any trapped moisture can soften the chivda later.
- 5Cool the chivda completely on a wide tray before storing, or steam will make it lose crunch.
- 6Store in an airtight tin or jar and use a dry spoon to keep the mixture crisp for longer.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and dry roast the peanuts and cashews separately; good if you want a lighter everyday snack.
no nutsNo-nuts
Skip peanuts and cashews and increase roasted chana dal for crunch, useful for nut-free households.
sweet spicySweet-spicy
Add a little more sugar and a touch more red chili powder for a more pronounced festive sweet-heat balance.
garlicGarlic
Add thinly sliced garlic to the tempering and fry until pale golden for a more robust, savory chivda.
Why this is on our healthy list.
Light, Dry-Roasted Snack
Because the poha is dry roasted first and only lightly coated in tempered oil, this snack stays relatively light compared with many deep-fried farsan-style mixes.
Protein and Crunch from Legumes and Nuts
Peanuts, roasted chana dal, and cashews add satisfying texture along with plant-based protein and staying power.
Aromatic Spices and Curry Leaves
Curry leaves, cumin, mustard seeds, turmeric, and chili bring flavor complexity so the snack feels satisfying without needing heavy seasoning.
Frequently asked questions
Usually the poha was not roasted enough, the pan was overcrowded, or the mixture was stored before fully cooling. Roast in batches and cool completely before packing.
