Poha Chivda | Diwali Namkeen | Quick Indian Snack

Poha Chivda Recipe | Easy Diwali Namkeen | Quick Indian Evening Snack with tea or coffee.

5 from 3 votes

Poha Chivda | Diwali Namkeen | Quick Indian Snack

Poha Chivda is a quick and easy-to-make, crispy, and addictive Indian snack or namkeen packed with sweet, spicy, and salty flavors prepared in less than 20 minutes. These savory rice flakes are a great substitute for chips.

Prep Time5

Cook Time10

Total Time15

Course: Snack

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 114kcal

Author: Kushi

Equipment

Ingredients

Use nuts and spices of your choice while making chivda snack

2 cups Thin poha Flattened rice or Beaten Rice Flakes
1 tablespoon Coconut oil or Vegetable oil
1 teaspoon Mustard seeds
1 Green chile finely chopped
1 teaspoon Ginger grated optional
2 Garlic cloves crushed, optional
8 to 10 Curry leaves
1 tablespoon Chana dal
3 to 4 tablespoon Peanuts Almonds, Cashew chopped (you can use 1 tablespoon each of almonds, cashews, peanuts, or any one of your choice)
1 tablespoon Raisins optional
1 tablespoon Coconut slices optional
1 teaspoon Cumin seeds jeera optional
¼ teaspoon Asafoetida / Hing
½ teaspoon Turmeric powder
¼ teaspoon Red chile powder
Salt to taste
2 teaspoon Sugar

Instructions

Dry roast the poha

Heat a non-stick pan on medium heat. Once the pan is hot, switch the flame to low.
To this, add poha and dry roast for 2 to 3 minutes till the poha becomes crispy and crunchy.
2 cups Thin poha
Transfer the roasted poha to a plate.

Roast all the nuts and spices

In the same pan, add coconut oil. Once the oil is hot, add mustard seeds.
1 tbsp Coconut oil or Vegetable oil
When the mustard seeds start to splutter, add green chile, ginger, garlic, and curry leaves and saute until they turn crisp.
1 tsp Mustard seeds, 1 Green chile, 1 tsp Ginger grated, 2 Garlic cloves, 8 to 10 Curry leaves
Next, add chana dal, almonds (cashews/peanuts), raisins, dry coconut slices, and cumin seeds and saute till they become light golden in color and crispy. Make sure the flame is low.
1 tbsp Chana dal, 3 to 4 tbsp Peanuts, 1 tbsp Raisins, 1 tbsp Coconut slices, 1 tsp Cumin seeds
Now add hing/asafoetida, turmeric powder, red chile powder, salt, and sugar and saute for 30 seconds.
¼ tsp Asafoetida / Hing, ½ tsp Turmeric powder, ¼ tsp Red chile powder, Salt, 2 tsp Sugar
To this, add the roasted poha and toss lightly till everything is well incorporated and saute for 2 to 3 minutes.
Let the chivda cool down completely. Store this in an airtight container.
Serve it as an evening snack with a cup of coffee or tea or as a Diwali namkeen.

Notes

Use a non-stick pan or thick bottom pan to prepare this recipe.
Use thin poha to make chivda.
Most of the ingredients here are optional. Add only those available in your pantry and what your family loves.
When dry roasting the poha, do not overcrowd the pan at once. You may not get the crunchier texture. See that the poha can be spread evenly. If not, roast them in batches.
Make sure the flame is on low. Otherwise, the poha and nuts will get burnt.
Toss or mix gently once you add the poha, or else it might break.
The ingredient list may look lengthy. I have listed all the ingredients that are traditionally added to make namkeen during festivals. For a quick snack, you can simply make this with minimal nuts and spices.
You can even roast the poha in the microwave or sun-dry the poha.
Instead of poha, you can even use murmura, oats, or cornflakes to make the corn chivda.
If you are a beginner and worry that spices or nuts will get burnt, then you can roast each nut separately first, transfer them to the plate, make the tempering, add spices, and then combine everything together.

Nutrition