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# Poha Chivda Recipe
| | |
| -------------- | ------ |
| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Total time** | 15 min |
| **Serves** | 1 box |
Per box.
| Nutrient | Amount |
| ------------- | --------- |
| Calories | 1549 kcal |
| Carbohydrates | 106 g |
| Protein | 44 g |
| Fat | 118 g |
| Saturated fat | 20 g |
| Sodium | 5513 mg |
| Potassium | 1959 mg |
| Fiber | 24 g |
| Sugar | 31 g |
| Vitamin A | 3158 IU |
| Vitamin C | 4 mg |
| Calcium | 284 mg |
| Iron | 14 mg |
## About
It is a simple and easy savory snack recipe made with a combination of Poha, dry fruits, and other whole spices. In other words, **Poha Chivda Mixture** is a simple snack that can be a perfect light meal particularly when served with a cup of tea or coffee. Additionally, it is made during the festival seasons and served mainly with a range of sweets to keep the balance in taste and flavor. Particularly, during the Diwali festival, the range of savory snacks and Chiwda mixture is a must recipe.
There are a range of different types of Chiwda mixture recipes across India. The most common way is to make it with just sun-dried thin Poha with other deep-fried nuts and raisins. This mixture is then tossed with spices like red chili powder, salt, and sugar. However, the other common way is to deep fry the puffed rice, or Poha, and mix it with the same spice mix and nut mixture. Sometimes, deep-fried noodles or sev are also added to the mixture to make a more crunchy taste.
## Ingredients
### For Poha Chivda using thick poha:
* 400 grams thick poha
* oil *(for frying)*
* ½ cup peanut
* ½ cup roasted gram dal / putani
* 2 tbsp almonds
* 2 tbsp cashew
* 3 tbsp raisins
* 2 tbsp dry coconut *(sliced)*
* 3 dried red chilli
* few curry leaves
* 1 tbsp chilli powder
* ½ tsp turmeric
* ½ tsp coriander powder
* ½ tsp cumin powder
* 1 tsp kala namak
* 1 tsp chilli powder
* 1 tsp chaat masala
* 2 tbsp sugar
* 2 tsp salt
* ½ tsp hing
### For Poha Chivda using thin poha:
* 3 cup thin poha / aval / avalakki / beaten rice
* 2 tbsp oil
* ¼ cup peanuts
* 2 tbsp gram dal / pottukadalai / putani / dariya
* 10 cashew / kaju *(halves)*
* 2 tbsp dry coconut *(chopped)*
* 1 tsp mustard
* 1 tsp cumin / jeera
* 2 dried red chilli *(broken)*
* pinch hing / asafoetida
* few curry leaves
* ¼ tsp turmeric
* ¼ tsp salt
* 1 tsp powdered sugar
## Instructions
### How to make Poha Chivda using thick poha:
1. Firstly, fry 400 grams thick poha in batches. make sure to fry in hot oil, or else the poha will absorb oil.
2. Stir and fry uniformly until the poha turns crispy.
3. Drain off over tissue paper and keep aside. Fry all the poha in the same way.
4. Now fry ½ cup peanut, ½ cup roasted gram dal, 2 tbsp almonds, 2 tbsp cashew, 3 tbsp raisins, and 2 tbsp dry coconut.
5. Transfer to the plate allowing it to absorb excess oil.
6. Also, fry 3 dried red chilli and a few curry leaves. Keep aside.
7. To prepare spice mix, in a bowl take 1 tbsp chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, 1 tsp kala namak, 1 tsp chilli powder, 1 tsp chaat masala, 2 tbsp sugar, 2 tsp salt and ½ tsp hing. Mix well making sure all the spices are well combined.
8. Now in a large bowl or vessel take fried poha. Add in prepared spice mix and mix gently.
9. Also, add fried nuts and mix well.
10. Finally, enjoy Crispy Poha Chivda Recipe for up to a month when stored in an airtight container.
### How to make Poha Chivda using thin poha:
1. Firstly, in a tawa dry roast 3 cup of thin poha on medium flame. alternatively, microwave for 1 minute or keep under a hot sun for 30 minutes.
2. Roast until poha turns crisp. keep aside.
3. Now in a large kadai heat 2 tbsp oil and roast ¼ cup peanuts to golden and crunch.
4. Also roast 2 tbsp pottukadalai, 10 cashew, 2 tbsp dry coconut on low flame.
5. Now add 1 tsp mustard, 1 tsp cumin, 2 dried red chilli, pinch hing, and a few curry leaves.
6. Saute and splutter the tempering.
7. Now add ¼ tsp turmeric, ¼ tsp salt, and 1 tsp powdered sugar.
8. Furthermore, add roasted poha and mix gently.
9. Finally, serve Crispy Poha Chivda Recipe or store it in an air-tight container for a month.
## How to make Poha Chivda using thick poha
Firstly, fry 400 grams thick poha in batches. make sure to fry in hot oil, or else the poha will absorb oil.
Stir and fry uniformly until the poha turns crispy.
Drain off over tissue paper and keep aside. Fry all the poha in the same way.
Now fry ½ cup peanut, ½ cup roasted gram dal, 2 tbsp almonds, 2 tbsp cashew, 3 tbsp raisins, and 2 tbsp dry coconut.
Transfer to the plate allowing it to absorb excess oil.
Also, fry 3 dried red chilli and a few curry leaves. Keep aside.
To prepare spice mix, in a bowl take 1 tbsp chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, 1 tsp kala namak, 1 tsp chilli powder, 1 tsp chaat masala, 2 tbsp sugar, 2 tsp salt and ½ tsp hing. Mix well making sure all the spices are well combined.
Now in a large bowl or vessel take fried poha. Add in prepared spice mix and mix gently.
Also, add fried nuts and mix well.
Finally, enjoy **Crispy Poha Chivda Recipe** for up to a month when stored in an airtight container.
## How to make Poha Chivda using thin poha
Firstly, in a tawa dry roast 3 cup thin poha on medium flame. Alternatively, microwave for 1 minute or keep under a hot sun for 30 minutes.
Roast until poha turns crisp. Keep aside.
Now in a large kadai heat 2 tbsp oil and roast ¼ cup peanuts to golden and crunch.
Also roast 2 tbsp pottukadalai, 10 cashew on low flame.
Furthermore, add 2 tbsp dry coconut and roast to slightly golden brown. Set aside.
Now add 1 tsp mustard, 1 tsp cumin, 2 dried red chilli, pinch hing, and few curry leaves.
Saute and splutter the tempering.
Now add ¼ tsp turmeric, ¼ tsp salt and 1 tsp powdered sugar. Mix well.
Furthermore, add roasted poha and mix gently.
Finally, serve **poha chivda** or store it in an air-tight container for a month.
## Video
## Notes
* Firstly, make sure to sieve the poha before frying, to prevent powder burning in oil.
* Also, you can dry roast the nuts to make them less oily.
* Additionally, make sure to mix the spice powder when the poha is still hot. Otherwise, the masala will not be coated well.
* Finally, **Crispy Poha Chivda Recipe** tastes great when the sweetness of sugar is present.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/poha-chivda-recipe-poha-mixture/](https://hebbarskitchen.com/poha-chivda-recipe-poha-mixture/)
