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–+ servings
Crispy poha chivda served in a lage bowl

Poha Chivda

Crispy, tangy, and lightly sweet poha chivda. The thin poha roasts in the oven with no oil, and everything comes together in one large pan. It's perfect for Diwali or tea time.
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Course: Snack
Cuisine: Indian, Maharashtrian
Keyword: Diwali chivda, Diwali faral, Maharashtrian chivda, oven roasted chivda, poha chivda, thin poha chivda
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 15 servings

Equipment

  • Oven
  • Large baking pan, large deep pan or kadhai, spatula, airtight container
  • Large deep pan or kadhai
  • Large spoon
  • Airtight container

Ingredients

For the Poha

  • 500 g Thin poha about 12 cups

For the Tempering

  • 1/2 cup Peanut oil cold-pressed
  • 1/2 cup Peanuts 80 g
  • 2 Green chilies thinly sliced
  • 2-3 sprigs Curry leaves chopped (about 30 to 35 leaves)
  • 1/2 cup Daliya roasted chana dal (67 g)
  • 1/2 cup Cashews 75 g
  • 1/2 cup Dry coconut thinly sliced (40 g)
  • 1/2 cup Raisins 85 g
  • 1/2 tsp Salt for the tempering
  • 1 tsp Hing
  • 1 tsp Turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 4 tsp Coriander seed powder
  • 2 tsp Cumin powder
  • 1 tsp Amchur
  • 2 tsp Salt
  • 2 tbsp Sugar fine-grain or powdered

Instructions

Roast the Poha

  • Preheat the oven to 350°F.
  • Spread the thin poha on a large baking pan. Roast for 10 minutes until crisp, then set aside.
    500 g Thin poha

Make the Tempering

  • Heat ½ cup of peanut oil in a large pan on medium-low flame.
    1/2 cup Peanut oil
  • Once the oil is hot, add the peanuts. Sauté for about 2 minutes, until they just start to change color.
    1/2 cup Peanuts
  • Add the green chilies and curry leaves.
    2 Green chilies, 2-3 sprigs Curry leaves
  • Lower the flame to low. Add the daliya, cashews, and dry coconut. Roast for 6 to 8 minutes, until golden to a deeper brown.
    1/2 cup Daliya, 1/2 cup Cashews, 1/2 cup Dry coconut
  • Add the raisins, the chivda spice mix, and ½ tsp of salt. Mix well.
    1/2 cup Raisins, 1/2 tsp Salt, 1 tsp Hing, 1 tsp Turmeric powder, 1 tsp Kashmiri red chili powder, 4 tsp Coriander seed powder, 2 tsp Cumin powder, 1 tsp Amchur
  • Immediately add the roasted poha and mix a little.
  • Add the remaining 2 tsp of salt and the sugar.
    2 tsp Salt, 2 tbsp Sugar
  • Mix everything well on low flame.
  • Turn off the flame. Cool completely, then store in an airtight container.

Video

Notes

  1. Use thin poha only. Thick poha won't turn crisp.
  2. Pan-roasting option: Dry roast the poha in a large pan on medium-low flame. Stir constantly but gently until crisp. Go by texture, not time, and don't over-roast.
  3. Powdered sugar coats the poha more evenly than regular sugar.
  4. This recipe scales up or down easily. Use the servings adjuster above to change the quantities. When scaling up, use a second baking pan so the poha roasts in a thin, even layer.
  5. Chivda stays fresh for about a month in an airtight container.