Poha Chivda is a popular and simple Indian snack that’s perfect for any time of the day. Whether you want something crunchy with your evening tea, a light snack for your kids when they’re hungry, or even a travel-friendly treat, this chivda is your go-to option. Made with basic ingredients available at home, it takes only 15 minutes to prepare and can be stored for up to 15 days (though it usually gets finished much sooner!).
This recipe is light, gluten-free, and much healthier than store-bought namkeens. With a combination of crunchy poha (flattened rice), crispy cornflakes, roasted peanuts, and flavorful spices, it has the perfect mix of textures and tastes. You get a little sweetness from powdered sugar, spiciness from red chili powder, and a tangy kick from amchur (raw mango) powder—all balanced beautifully.
One of the best things about this Poha Chivda recipe is that you can easily customize it. If you love more crunch, you can add extra peanuts, cashews, or roasted chana dal. Or, if you like it a bit spicier, just adjust the chili and ginger. Plus, it’s so quick and easy to make, even if you have a busy schedule, you only need 15 minutes to whip up this homemade snack.
Ingredients
- Poha (flattened rice) – 2 cups
- Cornflakes (makai poha) – 1 cup
- Peanuts – ¼ cup
- Roasted chana dal – ¼ cup
- Cashews – 2 tbsp
- Raisins – 2 tbsp
- Dried coconut slices – ¼ cup
- Green peas – ¼ cup (fresh or frozen)
- Green chilies – 5, finely chopped
- Curry leaves – a handful
- Powdered sugar – 3 tsp
- Red chili powder – 1 tsp
- Roasted cumin powder – ½ tsp
- Raw mango powder (amchur) – 1 tsp
- Salt – 1 tsp
Method
- Firstly heat a kadhai over medium heat. Now add oil, once the oil is hot, add 2 cups of poha in batches. Fry for about 1-2 minutes until they puff up. Be careful not to burn them. Once done, transfer the fried poha to a large bowl and drain excess oil on paper towels.
- Next, add 1 cup of cornflakes to the hot oil and fry until they are crispy. Like the poha, drain them well and add to the bowl with the poha.
- In the same oil, add ¼ cup of peanuts, ¼ cup of roasted chana dal, 2 tbsp of cashews, and 2 tbsp of raisins. Fry until they turn golden brown. Then, mix them into the bowl with the poha and cornflakes.
- Next slice ¼ cup of dried coconut and fry it in the same oil until light golden. Add ¼ cup of green peas and fry until crispy. Incorporate these into the chivda mixture as well.
- Now add 5 finely chopped green chilies and a handful of curry leaves to the hot oil. Fry until crispy, then quickly transfer them into the chivda bowl.
- Finally, sprinkle in 3 tsp of powdered sugar, 1 tsp of red chili powder, ½ tsp of roasted cumin powder, 1 tsp of raw mango powder (amchur), and 1 tsp of salt. Mix everything well so that the spices are evenly distributed.
Tips for Perfect Chivda:
- Make sure the oil is hot enough before frying. If the oil is not hot, the ingredients will absorb too much oil and become soggy.
- Store your Poha Chivda in an airtight container to keep it fresh. It can last for up to 15 days, but you might find it disappears much faster!
- Feel free to add other ingredients like dried fruits, different nuts, or spices to suit your taste.
- For a healthier twist, you can lightly roast the poha and cornflakes instead of frying.
This Poha Chivda recipe is not only a treat for your taste buds but also a fun and easy snack to prepare. Enjoy making this at home, and share it with your family and friends! Stay tuned for more delicious recipes from Vishakha’s Kitchen!
