Poha chivda, a simple poha mixture is a namkeen savory snack made by stir frying thin poha in curry leaves tempering.
The quick tempering is the main secret to give aromatic flavors to the namkeen snack…
Difference between thick poha and thin poha?
Poha is a flattened form of rice which is totally flat and there are two kinds of varieties available in poha.
One is a thin poha and the other is a thick poha. Thin poha is always used in various snacks or namkeen recipes such as mixture, chivda.
Thick poha is basically used to make maharashtrian poha recipe or aloo poha and many other recipes.
Poha is used to make various cutlet recipes using potatoes and it turns out as a good binding substitute for rice and bread crumbs.
Various snacks on the blog are kanda poha recipe, aloo poha, shankarpali, namak pare, cutlet, kanda bhaji, semiya upma, pav bhaji, masala vada, onion pakoda, chicken samosa etc…which can be tried as evening indian snacks…
How to make poha chivda or poha namkeen?
This poha mixture is made in just 10 to 5 minutes and is the quickest snack that can made easily and stored for several days.
To make this chivda recipe, the thin poha is first roasted until it gets crispy and then separately tempering is done by adding oil, spices, peanuts, roasted chana dal, curry leaves and then the roasted poha is added and mixed.
This method turns out to be a very delicious and easy way of making chivda than deep frying the chivda.
These kind of snacks are very much liked by kids and young one’s and can be packed for kids snacks in school.
These homemade snacks are much better than giving them store bought unhealthy snacks.
How long can chivda be stored?
Since poha has a good shelf life and remains fresh in room temperature for a long time this particular poha chivda can be stored for about 10 days in an air tight container in room temperature.
It remains fresh for at least 10 to 12 days in room temperature without refrigerating them.
Make sure to store air tight in an air tight container.
This makes for a great evening snack which does not require making snacks all the time and just storing after making it once.
Having with tea is the best option and is a good option for evening snacks.
Variations to this recipe:
Different regions make it in several different ways and many other ingredients such as sesame seeds, cashewnuts and sliced almonds and many other interesting ingredients are added to make it more healthy.
I have kept it simple by not adding these ingredients and making it tastier by just few ingredients which is usually the South Indian style of making it.
Other method is to deep fry thick poha and them tempering is done. Deep frying consumes good amount of oil and therefore, to keep it light this way of making the poha namkeen is the best option.
Check out the recipe instructions below…
Recipe card to make poha chivda below:
poha chivda recipe, poha namkeen
- 1 cup thin poha/ thin flattened rice
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds/jeera
- 2 dried red chillies
- 5 fresh curry leaves
- 3 slit green chilies
- 1 tsp peanuts/groundnuts
- 1 tsp roasted chana dal
- 1 tsp thinly sliced coconut
- salt to taste
- 1/4 tsp red chili powder
- 1/2 tsp turmeric powder
Roasting the thin poha:
- Take a pan, heat it and add the thin poha into it.
- Dry roast the poha slightly.
- Do not make it brown.
- Just roast until it turns crispy for 2 minutes on low flame.
Tempering for the chivda:
- Take a pan, add oil and heat it.
- Add the mustard seeds, cumin seeds and let them pop up.
- Add the curry leaves and let them crackle.
- Add the dried red chilies, slit green chilies.
- Add the peanuts and roast for few seconds.
- Add the roasted chana dal, thinly sliced coconut pieces and roast for few seconds.
- Add dry spices such as salt, red chili powder, turmeric powder and mix well.
- Add the roasted poha and give a mix.
- Turn off the heat.
- Allow it too cool down.
- Store in an airtight container.
- Enjoy as a quick evening snack .
- Add less oil to make the snack light and non greasy.
- Can be stored airtight for at least 10 days to 15 days.
- Other ingredients such as cashewnuts, sliced almonds and sesame seeds too can be added into the tempering for more flavors.