Roasted Poha Chivda
Roasted poha chivda is a very light, crispy, and delicious snack. It is a healthy and lip-smacking snack to munch on with a cup of tea or coffee.
Ingredients
- 400 grams Thin poha 14 oz
- 1/2 cup Peanuts
- 1/4 cup Roasted dalia split
- 1/2 cup Dried coconut slices
- 1 tbsp Sesame seeds
- 1.5 tsp Mustard Seeds/Rai
- 1 tsp Cumin Seeds/Jeera
- 1 tsp Coriander Powder/Dhania powder
- 1/4 tsp Cumin Powder/Jeera powder
- 1 3/4 tsp Turmeric powder
- 1/2 tsp Asafoetida/hing
- 1/8 tsp Goda masala optional
- 4 Green chillies cut into 4 pieces
- 15 Curry leaves
- 3/4 tsp Salt or as required
- 3.5 tsp Sugar
- 1/3 cup Oil divided
Instructions
- In a wide pan, dry roast the poha by adding a pinch of salt on a low flame for about 7-8 minutes. Keep them aside in a big and deep plate/bowl.
- In the same pan, add 3 tsp oil and shallow fry the peanuts for about 5 minutes on a low flame without burning them. Transfer them to the plate.
- Next, add 1 tsp oil and roast the coconut slices on a low flame for 4-5 minutes until they turn light brown and add them to the plate.
- Now, add the roasted dalia split, roast them for 10 seconds on a low flame, and transfer them.
- Add 1 tsp oil, curry leaves, and roast them on a low flame for about 45 seconds or until they turn crispy. Transfer them to the plate.
- Next, add 1 tsp oil and roast green chillies on a low flame for about 1 minute or until they turn crispy. Transfer them.
- Heat remaining oil in the pan on a medium flame. Add mustard seeds and let them crackle. After that, add cumin seeds and switch off the flame. Add asafoetida, turmeric powder, salt, and transfer the tempering to the poha mix.
- Add coriander powder, cumin powder, goda masala, sesame seeds, sugar, and mix everything well.
- Transfer the mixture to the pan and roast the chivda for another 6-7 minutes on medium low heat or until its nice and crispy.
- Let it cool down completely and transfer to an airtight container.
Notes
- While roasting the poha, don’t stir them continuously with a spatula or else they will break into small pieces. Shaking the pan and tossing the poha while roasting helps to keep them whole.
- To check the poha is roasted well, you can press it between your fingers and you should hear a crunch.
- Adding a pinch of salt while roasting the poha helps to retain its shape without looking like it shrunk too much.
- Measure oil and keep adding a couple of tsp from it for roasting the ingredients separately.
- Wash and dry green chillies and curry leaves very well before roasting them. Use fresh curry leaves to add awesome flavor.
- Roasting all the ingredients well on a low flame is very important to keep the chivda crispier for a very long time.
- To save some time, you can roast the poha in a wide pan and roast other ingredients in another pan.