Poha / chivda mixture
Roast thin poha, cook peanuts separately and combine a dry, lightly seasoned Diwali chivda mixture.
- Active prep
- 10 min
- Cook
- 20 min
- Yield
- 6–8 small snack portions
About 45 minutes total elapsed time, including 15 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
This poha chivda uses thin flattened rice that is dry-roasted rather than soaked or deep-fried. Cook the nuts and curry leaves separately so their textures can be checked before mixing. Thick poha needs a different method and should not be substituted without adjusting the preparation.
Ingredients
- 4 cups thin poha
- ½ cup peanuts
- ¼ cup roasted chana dal (dalia)
- 2 tbsp cashews (optional)
- 10–12 curry leaves, washed and completely dried
- 2 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp turmeric
- ½ tsp salt, adjust to taste
- 1 tsp powdered sugar (optional)
- ¼ tsp red chilli powder (optional)
Method
- 1
Sort the thin poha for any unwanted pieces. Dry-roast in a broad pan over low heat, stirring gently until crisp; transfer to a large bowl.
- 2
Heat oil in the pan. Cook peanuts over medium-low heat, stirring until roasted through, then add optional cashews and roasted chana dal briefly.
- 3
Add mustard seeds and let them splutter. Carefully add the completely dry curry leaves and cook until crisp. Water on the leaves can make oil splatter.
- 4
Lower the heat and add turmeric, salt and optional chilli. Stir briefly so the spices do not burn.
- 5
Add roasted poha and optional powdered sugar. Toss gently on low heat until the seasoning is evenly distributed without crushing the flakes.
- 6
Spread out to cool for about fifteen minutes or until fully cool. Transfer to a clean dry airtight container and use a dry spoon for serving.
Helpful tips
- Thin poha is fragile; use gentle folding rather than hard stirring.
- Keep peanuts optional for a different version, but use clean separate equipment if preparing food for a guest with an allergy.
Plan ahead
Wash and thoroughly dry curry leaves in advance, measure the seasoning and keep a large mixing bowl ready. Label peanuts, chickpea and any tree nuts clearly. Keep moisture out of the stored mixture and check it before serving.
Common questions
Can I soak poha for chivda?
Not for this dry snack. Thin poha is roasted until crisp; soaking makes it soft and changes the dish.
Why has my chivda lost its crunch?
It may have been packed warm, exposed to humid air or mixed with ingredients that were not dry. Cool fully and use an airtight dry container.