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A classic Maharashtrian snack that's crispy, savory, and slightly sweet. This addictive mix of flattened rice, nuts, and spices is perfect for tea time or festive celebrations like Diwali.
For 8 servings
Fry the Poha
Fry the Nuts and Add-ins
A classic Maharashtrian snack that's crispy, savory, and slightly sweet. This addictive mix of flattened rice, nuts, and spices is perfect for tea time or festive celebrations like Diwali.
This maharashtrian recipe takes 40 minutes to prepare and yields 8 servings. At 326.32 calories per serving with 8.5g of protein, it's a beginner-friendly recipe perfect for snack.
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Prepare the Tempering (Tadka)
Combine and Season the Chivda
Cool and Store
Toss the thin poha with 1-2 tbsp of oil and bake at 180°C (350°F) for 8-10 minutes until crisp. Roast the nuts separately and then mix everything with the tempering.
Increase the amount of powdered sugar and raisins, and reduce the chili powder for a sweeter version of the snack.
After the chivda has cooled, mix in store-bought sev, boondi, or fried lentils (masoor) for added texture and flavor.
Thinly slice 4-5 cloves of garlic and fry them until golden and crisp along with the nuts. Add them to the chivda for a pungent, savory flavor.
Poha (flattened rice) is a good source of carbohydrates, which provides a quick boost of energy, making this an excellent snack to combat mid-day slumps.
The inclusion of peanuts and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Ingredients like peanuts and roasted chana dal contribute to the protein content, which is essential for muscle repair and overall body function.
Poha is known to be light on the stomach and easy to digest, making this snack a suitable option for many people.
The key to crispy chivda is using thin poha, ensuring the oil is very hot before frying, frying in small batches, and allowing the final mixture to cool completely before storing it in an airtight container.
This usually happens for two reasons: the oil was not hot enough when you started frying, or you overcrowded the pan. Both cause the oil temperature to drop, leading the poha to absorb oil instead of puffing up instantly.
Yes, for a healthier alternative, you can dry roast the thin poha in a heavy-bottomed pan on low heat until it becomes crisp. Alternatively, you can bake it. Roast the nuts separately and then combine everything with the tempering.
When stored in a completely airtight container at room temperature, Poha Chivda stays fresh and crispy for up to 4 weeks.
Poha Chivda is a deep-fried snack, so it should be consumed in moderation. However, it contains beneficial ingredients like poha (light on the stomach), nuts (healthy fats and protein), and roasted chana dal (fiber and protein). The baked version is a much healthier alternative.
A one-cup serving (approximately 65 grams) of Poha Chivda contains an estimated 280-320 calories. The exact number can vary based on the amount of oil absorbed and the specific nuts and ingredients used.
This recipe goes great with these complete meals
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