Chivda is a popular Indian snack mix made with flattened rice also known as poha, spices, curry leaves and nuts. It is eaten all-round the year as a tea time snack. Chivda is also made for festivals like Diwali, ganesh Chaturthi and holi. It can be made with cornflakes, cereals, rolled oats or even with makhana. However poha chivda remains the most commonly made as it is delicious. In this post I have shared 3 ways to make it – pan roasted, oven roasted & deep fried.
For healthier option, you can roast the chivda in a pan or in oven as it needs very little oil. Deep fried poha chivda turns lighter in texture and taste good. I make the deep fried one during festivals as it gets done faster compared to the roasted chivda.
There are different kinds of poha available in the stores – Thin, medium and thick. To make the pan roasted chivda, thin and medium flakes work best.
On occasions I have also pan roasted the thick ones with great success. To make the deep fried chivda, thick or the medium flakes work best.
There is another kind which are paper thin and this is mostly available only in some parts of India. These are usually sun dried until crisp and then tempered.
This recipe will give you half kg of poha chivda and it keeps good for 2 weeks in air tight jar.
Now let us make dry roasted healthy poha chivda. I used medium brown poha here. You can use medium to thin poha for this method.
Method 1 – Pan roasting
1. Heat a wide heavy bottom pan. Make sure the pan is hot, regulate the flame to medium and add 1½ cups poha. Spread them all over the pan. You can add more depending on the size of your pan. But do not add a lot at one time as they won’t turn crisp.
2. Stir them with a spatula and roast until they turn light and crispy. When they are done, they will also increase in volume. It takes only a few minute to become crisp. Transfer them to a large bowl. Roast the rest of the poha in 1 to 2 batches depending on the size of your pan.
Method 2 – deep fried chivda
1. Sieve poha to separate fine powdery part. Heat 1 cup oil in a deep kadai. Check if the oil is hot enough by dropping a poha flake, it has to rise immediately without browning. This is the correct temperature. To the hot oil, pour poha as much as the oil holds in a slow stream. Stir constantly with a ladle. Do not use very less oil or lot of poha, otherwise the poha will not puff up well.
2. Remove them with a fine hole or mess skimmer to absorbent kitchen tissues. Repeat frying in 2 to 3 batches. You will be left with oil that is unfit to use. Just discard it, it is unhealthy to reuse it.
3. Once done, spread them well on kitchen tissues so the excess oil is soaked up by the tissues. This way they keep fresh for many days.
Method 3 – oven roasted poha chivda
1. Spread poha on a baking tray evenly. I roast poha in 2 trays at one time. I used about 2 cups in each tray. No preheating is required. Just pop the trays in your oven. Roast thick poha for 12 to 14 mins, thin poha for 5 to 6 mins at 250 F or 120 C. Shake or stir the poha halfway.
If you are using paper thin flakes, then cut down the roasting time even more. The lower tray takes 2 to 3 mins more for thick poha and 1 min more for thin poha.
1. Gather all the ingredients for tempering. These are the ingredients needed. Slit green chilies and crush garlic. Rinse and wipe dry curry leaves. Thinly slice dried coconut (optional). I used jaggery here, you may replace with powdered jaggery.
2. Pour 1 tablespoon oil to a small pan and heat it. Add peanuts and roast them on a medium heat until lightly golden. Next add cashews and fry until lightly golden. The frying time varies for peanuts and split cashews so I added them one after the other.
3. Add coconut and roasted gram. Both are optional.
4. Fry briefly until the coconut turns light and golden.
5. Remove the fried ingredients with a spoon and add to the roasted poha. Keep the excess oil in the pan.
6. Pour another 1 to 2 tablespoons of oil to the same pan. Add slit green chilies, crushed garlic and curry leaves. Fry until the garlic turns crisp and golden. Then add cumin seeds to the hot oil (optional).
7. Next add raisins & fry. Soon the raisins will swell up.
8. Turn off the stove. Immediately add hing, red chilli powder, salt, turmeric and jaggery or sugar. Give a quick stir to melt the jaggery.
9. Transfer this to the roasted poha. Immediately add some roasted poha over the tempering.
10. Begin to coat the poha while the tempering is still hot. This helps to coat all of the chivda well with the tempering. Mix everything well.
Cool completely & store poha chivda in an air tight jar.
Tempering fried chivda
Follow the same tempering as above for the deep fried chivda too. Alternately you can also add the peanuts, garlic, coconut, curry leaves, green chilies to a fine sieve or strainer.
Deep fry them in the same oil by placing the strainer in the hot oil. Fry them until crisp.
Transfer them to the fried chivda. Then sprinkle hing, turmeric, red chilli powder, salt and cumin immediately over the hot tempering. I followed this method here.
Ensure the chillies are deseeded and there is no moisture on the curry leaves otherwise they will splatter.
Cool completely and store in a air tight jar.
I made the tempering for the brown pan roasted poha in a small tadka pan.
If you are looking for healthy fiber rich snacks, then do give this pan roasted brown poha chivda a try.
Chivda Recipe (3 ways to make)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 250 grams poha (3½ to 4 cups, refer notes)
- 2 to 3 tablespoons oil (or 1 cup to deep fry)
- ¼ cup peanuts
- ¼ cup cashews
- 2 tablespoons roasted gram (fried gram) (optional)
- 2 tablespoons raisins (optional)
- ¼ cup dried coconut (copra sliced thinly) (optional)
- 4 medium garlic cloves crushed
- 2 sprigs curry leaves
- 2 to 4 green chilies slit (skip for kids)
- ¼ to ½ teaspoon red chili powder (adjust to taste)
- ¼ teaspoon turmeric
- ½ teaspoon salt (adjust to taste)
- 1 tablespoon jaggery (grated or powder) (or powdered sugar, optional)
- ¼ teaspoon cumin seeds jeera (optional)
Method 1 – Roasted poha chivda (without frying)
- Heat a wide and large heavy bottom pan.
- Add 1½ cups of poha. Do not add a lot of them at one time. You must be able to spread them evenly in the pan.
- Roast them on a medium heat stirring often & gently till they turn crunchy & light. They barely take few minutes to turn crisp. Check the step-by-step pictures above.
- Transfer them to a large wide bowl for cooling. Fry all of the poha the same way in 2 to 3 batches depending on the size of your pan. Scroll down for tempering instructions.
Method 2 – How to make poha chivda (deep frying method)
- Heat 1 cup oil on a medium heat in a small deep fry pan. You will need a fine hole skimmer to remove the fried poha. Keep this ready.
- When the oil is hot, test by dropping a flake of poha. It has to rise immediately without browning. This is the right temperature. Pour 1 cup poha in a stream to the oil. Fry them stirring constantly.
- They puff up immediately. Then remove them using a fine hole skimmer or a perforated ladle.
- Transfer them to a colander lined with kitchen tissues. Repeat frying the poha in batches. Ensure the oil is not extremely hot before frying the next batch. It has to be hot enough else they will soak up oil.
- This deep fried oil is not good to use, so make tempering with fresh oil. Scroll down for tempering instructions.
Method 3 – Oven roasted poha chivda
- Spread poha in a baking tray. Roast thick poha for 12 to 14 mins, thin poha for 5 to 6 mins at 250 F or 120 C. Shake or stir the poha halfway. I don't preheat the oven for this.
- If you are using paper thin flakes, then cut down the roasting time even more. I usually roast them in 2 trays at one time. The lower tray takes 2 to 3 mins more for thick poha and 1 min more for thin poha.
- Pour 1 tbsp oil to a small pan and heat it. Add peanuts and roast them on a medium heat until lightly golden.
- Next add cashews and fry until lightly golden. Add coconut and roasted gram. Fry briefly until the coconut turns light and golden.
- Remove the fried ingredients with a spoon and add to the roasted poha. Retain the excess oil in the pan.
- Pour another 1 to 2 tbsps of oil to the same pan. Add green chilies, garlic and curry leaves. Fry until the garlic turns crisp and golden.
- Then add cumin seeds (optional) and raisins. Soon the raisins will swell up.
- Turn off the heat and add hing, red chilli powder, salt, turmeric and jaggery. Give a quick stir to melt the jaggery.
- Transfer this to the poha. Immediately add some roasted poha over the tempering. Begin to coat the poha while the tempering is still hot. This helps to coat all of the poha well with the tempering. Mix all of the chivda well.
- Cool completely & store poha chivda in an air tight jar.
- Poha: Thin and medium poha can be used for roasting. They can be roasted in the pan, in oven or in air fryer. Medium and thick poha can be used for deep frying.
- Do not add red chilli powder to very hot oil as it burns quickly.
- Nutrition values only for pan roasted chivda
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes