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 RecipeNote – This recipe was first published in March 2018. The post has now been updated with more helpful content – the recipe remains the same.
Sonal says
love deep fried version of chivda. childhood favorite for sure 🙂
Sasmita says
This is a fav snack at my place, i can munch throughout the day 😋
Ruchi's Veg Kitchen says
I am actually fan of your write up . Beautiful it is. Chivda looks great. Love this yummy snack. Must on Diwali
preethi'scuisine says
Moms are always the best. So glad to know about your mom.Looking at this chivda i feel so nostalgic.It brought back so many wonderful memories of my childhood when this roasted chivda was a regular evening snack at my place. Your photography makes it look more stunning.
sujitha says
Chiwda is our favourite.. this poha chiwda is instant and easy to make..
Nivedita Thadani says
Crispy Poha is a very good friend for us for any time of the day and it saves us on unexpected guest visit. Amazing clicks as usual. Tum ek normal chewda Ko bhi itna fancy banana hi lete ho.
cookingwithsapana says
I remember trying this poha chevdo at a friend's house. It looks totally irresistible and I am in love with that rustic teapot.
Rafeeda AR says
My only fear of trying this is the deep frying, but I know if it is made, it will fly off the kitchen countertop! Amazing clicks...
Priya Satheesh says
I loved reading your post Jagruti. So emotional and a perfect dedication for Mothers day. This snack is so addictive and can't my eyes off my your gorgeous and tempting clicks !
Uma Srinivas says
I always like your pictures, these are drooling! I like Chivida too, my mom makes it often during rainy season:)
Priya Suresh says
If i make this poha chevdo, i wont keep myself away from them, dangerously addictive they are, a prefect evening snack to munch with a cup of masala chai. Thanks Jags for adding my chiwda link dear.
Unknown says
This one is an easy-to-make and addictive snack. Lovely clicks 🙂
Jyoti Babel says
I love Chiwda. They go so well with a cup of masala chai. Your shots are gorgeous.
Shobha says
This one is my favourite.. and so addictive.
I used to make at home in large quantity when I living in Lagos as we never got anything Indian in the market.
jcookingodyssey says
Thanks Shobha.
Archana says
Mum's are the best n the holes they leave when they go is never filled. I am sure your mum guided you as you tried the chivda. Looks yum. I can't make a decent chivda in my life.
jcookingodyssey says
You are so right Archana! That was my problem too, but after so many trials and errors I can, so I am sure you can too 🙂