Poha Chivda or Namkeen Poha is a crunchy, tangy and lightly spiced Diwali snack. Flattened rice, peanuts, chillies and coconut shavings are deep fried until crispy then tossed in a sweet, tangy and spicy spice mix.
Perfect with a cup of masala chai.
Table of contents
Poha Chivda is a savory snack mix made with a variety of deep fried ingredients. This perfect tea time snack is naturally vegan and gluten-free.
It is fairly quick to make and doesn't require much prep.
Namkeen Poha is commonly prepared on Diwali but can be enjoyed at any time of the year.
Poha are also known as rice flakes. This flattened rice is made by parboiling before flattening. It is used in popular recipes such as Bateta Poha and Poha Kachori.
If you love chevdo, you must try this Kenyan Chevdo and Cereal Chevdo and Cornflakes Chevdo (Makai No Chevdo)
Ingredients
Poha - this particular version is made from thick poha (aka jada poha) rather than thin poha
Oil to deep fry
Raw peanuts
Raisins - I have used yellow.
Green chilies round cut
Curry leaves
Coconut shavings
Spice mix: red chilli powder, turmeric Powder, Salt to taste, powdered sugar, citric acid powder
Optional additions:
cashews
Equipment
Kadai or pan for frying
Metal sieve
How to make Poha Chivda
In a bowl, mix together the red chili powder, turmeric powder, powdered sugar, salt and citric acid.
Heat oil in a kadai. Once the oil is hot, you can start frying the ingredients.
Keep the heat low/medium to fry the first lot of ingredients.
Place the curry leaves in the sieve and lower into the hot oil gently. Careful as it may splutter.
Once the curry leaves are crisp, remove into a bowl.
Now fry the chillies in the same way.
Repeat with the nuts, raisins and dry coconut slices.
Now, turn the heat high and add the poha. Add a small amount of poha at a time as they significantly enlarge upon frying.
They crisp up fast so remove the sieve quickly from the hot oil. Repeat until you have used all of the poha.
Whilst the mixture is still hot, add in the spice mix. Mix well and adjust any flavours.
Expert tips
Ensure to properly fry the curry leaves and chillies or else moisture can remain.
Add the spices whilst the mix is hot so sticks well.
Pour a little of the oil from the kadai to help with sticking.
Allow flavours to sit for 30 minutes before making adjustments.
Allow to cool totally before servin.
Storage
It is important to properly store chevdo so that it can last for longer periods.
Firstly, check that it has totally cooled to room temperature. Then, store in an airtight container. Chevdo can keep at room temperature for 8-10 days.
When opening the container to serve, shut it as soon as possible.
Other Diwali Snacks Recipe
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📖 Recipe
Poha Chivda
Equipment
- 1 Frying pan
- 1 Metal seive
Ingredients
- 250 gram poha thick poha (beaten rice)
- oil to deep fry
- 100 gram peanuts
- 4 green chillies sliced
- 2 sprigs curry leaves
- 4 tablsespoon coconut slices thin and dried
- 2 tablespoon red chilli Powder
- 1 tablespoon kashmiri red chilli powder
- 1 tablespoon turmeric powder
- 4 tablespoon powdered sugar
- pinch citric acid or amchoor powder
- salt to taste
Instructions
- First, clean the poha properly by removing any debris or stones.
- In a bowl mix both red chilli powder, salt, turmeric powder, sugar and citric powder and keep it aside.
- Heat oil in a kadai on medium heat and fry green chillies and curry leaves using a metal sieve.
- Then fry peanuts, raisins and dry coconut slices.
- Now, turn the heat high and add the poha. Add a small amount of poha at a time as they significantly enlarge upon frying.
- They crisp up fast so remove the sieve quickly from the hot oil. Repeat until you have used all of the poha.
- Remove the fried poha in a big plate or mixing bowl.
- Mix everything in a big plate and add the spice mix little by little into the fried poha mix while the mixture is still warm.
- Once you achieved the right taste and colour of the chevdo, stop adding the spice mixture.
- Gently keep mixing the chevdo for a while so all the flavours reach through fried poha.
- Let the chevdo cool completely.
- Once it cooled store in an airtight container.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe was first published in March 2018. The post has now been updated with more helpful content – the recipe remains the same.
Give Me Some Spice says
Your Poha chevda looks delicious with so many nuts added to it. I think our mums used the most natural products and served it with lots of love and that's why whatever they made was good.
code2cook says
loved reading about your mom. Even my mom never cooked fancy stuff,very simple. But that time we loved that too.Moreoevr kids expectation was also not like today's :P.
Coming to the recipe preapared this chivda so atsefully. I put all those ingredients which you added for photograph. Will make one soon.
Lathiya says
Love this snack, especially when it's mom's recipe. Even if they cook with simple ingredients, they turned to be the yummiest dish.
Padmajha says
Very beautifully written post Jagruthi! I always feel the dishes made by mom is simple with minimal ingredients yet they taste out of the world and is the best comfort food! This chivdo looks like a great snack for kids.
Pavani says
Beautiful post Jagruthi -- very emotional and touching. Moms have a special knack of turning even simple everyday dishes into something exceptional and delicious. Your poha chevdo looks so inviting -- my husband will be a happy man if I make this for him 🙂
jayashree says
This is addictive snack, love binging with tea. Mothers are special and this is a nice tribute to your mom Jagruti.
Vidya Narayan says
Firstly got very emotional reading about your mom. You need such strong pillars only then you grow stronger and wiser as you grow older and learn a lot from the mistakes. Not to forget, makes you extremely mature suddenly. More power to strong independent girls like us. Your moms recipe rocks and you have beautifully styled and photographed it. My Mom always believed in eating fried snacks as well as having a healthy lifestyle. I on the other hand tend to get lazy with the exercise schedule.
Citrus Spice and Travels says
I love the sweet and tangy taste of this chevdo. I hope you have made enough to share. 🙂 I love recipes that bring back childhood memories.
Sharmila kingsly says
Poha Chivda is so addictive. that too with chai make me hungry now.. Love your pic composition..