Roasted Poha
A light, crispy, and savory snack from Odisha made with flattened rice, peanuts, and fragrant spices. It's the perfect guilt-free munchie for tea time or any time you crave something crunchy. Ready in under 20 minutes!
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Dry Roast the Poha
- b.Place a large, heavy-bottomed pan or kadai over low-medium heat.
- c.Add the thin poha and dry roast, stirring continuously for 5-7 minutes.
- d.The poha is perfectly roasted when it feels light, turns very crisp, and breaks easily when pressed between your fingers.
- e.Carefully transfer the roasted poha to a large mixing bowl and set it aside.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.In the same pan, heat the vegetable oil over medium heat.
- c.Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
- d.Add the raw peanuts and cashew nuts. Sauté for 2-3 minutes until they are fragrant and turn a light golden brown.
- e.Add the roasted chana dal, fresh curry leaves, and slit green chilies. Continue to sauté for another minute until the curry leaves become crisp.
- 3
Step 3
- a.Add Spices and Combine
- b.Reduce the heat to low to prevent the spices from burning.
- c.Add the hing, turmeric powder, and red chili powder to the pan. Stir for 30 seconds until the raw smell disappears.
- d.Turn off the heat and immediately pour this hot tempering mixture over the roasted poha in the bowl.
- e.Sprinkle the salt, powdered sugar, and amchur powder over the poha.
- f.Using a large spoon or spatula, gently mix everything together until the poha flakes are evenly coated with the oil and spices.
- 4
Step 4
- a.Cool and Store
- b.Spread the prepared poha mixture evenly on a large plate or baking tray.
- c.Allow it to cool down completely to room temperature. This step is crucial to ensure it remains crispy.
- d.Once fully cooled, transfer the Roasted Poha to a clean, dry, airtight container. It can be stored for up to 2-3 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only thin poha (patla poha) for the best crispy texture. Thick poha will result in a chewy, not crispy, snack.
- 2Roast the poha on a consistent low to medium flame. High heat can burn it quickly.
- 3Ensure the poha mixture is completely cool before storing it in an airtight container to prevent it from becoming soggy due to condensation.
- 4For a richer flavor, you can add thinly sliced dry coconut (kopra) along with the peanuts.
- 5Feel free to adjust the sugar, salt, and chili powder to suit your personal taste.
Adapt it for your goals.
Jain Version
To make a Jain-friendly version, simply omit the peanuts.
Sweet and SpicySweet and Spicy
Add a handful of raisins or dried cranberries along with the nuts for a sweet and tangy twist.
Extra CrunchExtra Crunch
Incorporate 1/4 cup of sev or boondi into the mixture after it has cooled down for added texture.
Garlic FlavorGarlic Flavor
For a garlicky kick, add 4-5 thinly sliced garlic cloves to the oil after the mustard seeds splutter and fry until golden brown.
Why this is on our healthy list.
Good Source of Energy
Poha is rich in healthy carbohydrates, providing a quick and sustained source of energy, making it an excellent snack to beat midday slumps.
Gut-Friendly
Flattened rice is light on the stomach and easy to digest. It acts as a probiotic in the gut, promoting better digestive health.
Rich in Healthy Fats and Protein
The addition of peanuts and cashews provides monounsaturated fats and plant-based protein, which are beneficial for heart health and muscle maintenance.
Gluten-Free Snack
Poha is naturally gluten-free, making this snack a great option for individuals with gluten sensitivity or celiac disease.
Frequently asked questions
Yes, Roasted Poha is a relatively healthy snack. It's light, low in calories compared to deep-fried snacks, and provides carbohydrates for energy. The nuts add healthy fats and protein. It's also gluten-free and easy to digest.