About poha chiwda
Poha Chivda is a popular Indian snack, especially loved in western and central parts of India. It is primarily made using poha (flattened or beaten rice). This snack holds special popularity in states like Maharashtra, Madhya Pradesh, Gujarat, and Rajasthan.
The poha is first cleaned and rinsed to soften it, after which it is dried. It can then either be fried in oil or roasted without oil. Various spices are used to prepare poha chivda, adding flavor and aroma to this delightful snack.
It typically includes turmeric, salt, chili powder, and mustard seeds. Additionally, curry leaves, peanuts, chana dal, and sometimes coconut slices are added. After roasting the poha, these spices and ingredients are mixed in to enhance the flavor and texture of the snack.
Some people also add a little sugar to give it a mildly sweet flavor. This snack is light and crispy, making it perfect to enjoy with evening tea.
The flavor of poha chivda is perfectly balanced, combining a mild sweetness, spiciness, and saltiness. It has a good shelf life, making it an ideal snack to carry during travels. It is especially prepared during festivals like Diwali and is often served to guests as a festive treat.
Poha Chivda is also considered a healthy snack as it contains nutritious ingredients like rice, peanuts, and chana dal. It is easy to prepare and can be made in a short time. Many people include it in their daily breakfast as it is light and easy to digest.
Overall, poha chivda holds an important place in Indian cuisine and is very popular because of its simplicity and taste. So, if you liked this recipe, be sure to click on the link below to explore my other recipes.
Subtitle
About poha chiwda
Ingredients
How to make poha chiwda
Tips and FAQ
Ingredients
Flattened rice (medium size poha )
Cashew
Peanut
Coconut
Yellow lentil (moong dal)
Raisins
Curry leaves
Salt
Turmeric powder
Asafoetida
Black salt
Powedered sugar
Chaat masala
Red chilli powder
How to make poha chiwda
To make chiwda, dry roast the flattened rice (poha) in a non-stick pan and set it aside in a separate bowl. Heat a little oil and fry cashews, peanuts, coconut slices, moong dal, and raisins one by one. Mix these with the roasted poha.
In the same oil, add asafoetida (hing), curry leaves, and turmeric powder, then mix this tempering into the chiwda. Add spices like salt, red chili powder, chaat masala, black salt, and powdered sugar according to taste, and mix well.
Your homemade chiwda is ready to serve with tea in the evening or for guests. Once cooled, store it in an airtight container.
Tips
If you prefer, you can fry the flattened rice (poha) instead of roasting it. However, in this recipe, I have roasted the poha.
Roast the poha just enough to remove its rawness, but be careful not to let it change color.
You can adjust the quantity of all the other ingredients based on the amount of poha and your taste preferences. That’s why I have only mentioned the names of the ingredients here.
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