Poha Chivda is popular snack recipe in Maharashtra. It is usually made throughout the year and has an important place as a savory snack during the festival of Diwali. To be real, Sindhi households usually don’t make this particular chivda. I have seen very few Sindhi people relish this lip-smacking poha chivda. I am happy about having lived in a Maharashtrian neighborhood for almost all my life. Like other Maharashtrian delicacies, I have a strong affinity towards this snack. It gives me nostalgia! It is wonderful how the aroma of a dish can take you back in time!
For those who are unacquainted of this recipe, here is a little explanation. Poha is beaten rice. Chivda is a spicy and savory snack that contains a variety of roasted ingredients and different spices. Poha chivda is relatively simple to make. The turmeric is the major spice of this recipe. The salt and sugar strike a perfect balance of taste. The spiciness comes from the green chilies. Groundnut and desiccated coconut render an intense nuttiness while roasted gram brings in a nice texture. You can have it as a tea time snack.
You can use any variety of poha, thicker (dagdi poha) or thinner (kagdi poha). I used the thicker variety. Some people add whole dried red chilies or red chili powder as well. You can add it as per your taste, if you wish. I like the bright yellow color of the chivda, so I stick to adding green chilies for the hotness. Some people fry the poha. I wanted to keep this recipe as healthy as possible. So, I simply dry-roasted the poha. American measuring cup has been used for this recipe. 1 cup = 250 ml. This recipe serves 4 to 5 people.
TIP : This poha chivda taste amazing when garnished with chopped onion, coriander leaves and lemon juice, while you serve it.
Let us see how to make this healthy snack that Poha Chivda is.
- Poha – 2 cup, unwashed and sifted
- Oil – 3 tbsp
- Onion – 1 large, finely sliced (optional)
- Mustard seeds – 1 tsp
- Fennel seeds – 1/2 tsp
- Coriander seeds – 1 tsp, coarsely crushed
- Groundnuts – 1/3 cup
- Desiccated coconut – 1/3 cup, cut into thin slices
- Cashew nuts – 1/3 cup, broken into pieces
- Roasted gram (Daria Daal) – 1/3 cup
- Raisins – 1/3 cup
- Curry leaves – 30 to 35 leaves, washed and dried with a cloth
- Green chilies – 6, chopped
- Poppy seeds / Khus khus – 2 tsp
- Turmeric – 3/4 tsp
- Hing / asafetida – 1/8 tsp
- Salt – 1 tsp or to taste
- Powdered sugar – 2 tbsp or to taste
How to Make Poha Chivda
- Heat a skillet or a pan. Toss in the poha and dry roast in on low heat for 20 to 25 minutes till it loses the moisture and becomes crunchy. Make sure you do it on a very low flame, taking care not to burn the poha. Try eating some poha. If it is very crunchy and fragrant, it means poha is done.
- When the poha looks nicely roasted, remove it onto a plate. In the same skillet / pan, heat oil.
- Toss in the groundnuts and fry them on low heat till they turn somewhat brown in color and aromatic. This may take 3 to 4 minutes. Remove the groundnuts onto the plate.
- Add in the slices of desiccated coconut slices to the remaining oil. Fry on a low to medium heat till it turns golden for 1 to 2 minutes. Do not brown the coconut, else it will taste bitter. Remove the coconut slices onto a plate.
- Similarly, fry the roasted gram / daria dal till it turns golden brown. Remove it onto a plate as well.
- Time to fry the raisins. It will take just 5 to 6 seconds for the raisins to puff up and turn golden. Remove the puffed up raisins onto a plate.
- Now fry the broken cashews till they turn fragrant and golden. Remove them onto a plate.
- Now fry the sliced onion till its brown and crunchy. The water content should be completely removed from the onion by frying it well. Take care not to burn the onion. Remove the onion onto a plate. You may use the same plate to keep the fried ingredients because ultimately you have to mix them together.
- Now the action begins! Toss in the mustard seeds, crushed coriander seeds and fennel seeds in the remaining oil. Allow them to sizzle.
- Now add in the green chilies and fry them till they turn crispy and the oil smells spiced up. Now toss in the curry leaves and fry them crispy. Add the poppy seeds and fry it for around 15 seconds. Keep the flame low.
- Quickly add in the turmeric and hing / asafetida stir it around for a few seconds. Take care not to burn the turmeric. Add the desiccated coconut, raisins, cashew nuts, roasted gram, onion and groundnuts back into the skillet.
- Add in the roasted poha and mix everything well.
- Let the poha get hot. Now season it with salt. Mix well again.
- Poha chivda is almost ready. Allow it to cool down and add in the powdered sugar. Mix it well. If we add sugar while to chivda is still hot, the sugar will caramelize and ruin the poha.
- Poha chivda is ready! Have it in the morning, evening or after dinner. Have it with tea or at midnight when your tummy begins to growl unexpectedly!
If you are looking for Diwali recipes in advance, you know you just found a keeper! This chivda can be stored for a couple of weeks in an air-tight jar.