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Chivda

One-Pot Poha Chivda | Indian trail Mix

Prajakta
Poha Chivda is a healthy Indian snack, made with flattened rice, nuts, some condiments, and spices. It is super delicious and a perfect tea-time snack. This recipe is easy and much less time-consuming than the traditional one.
This Maharashtrian Chivda is perfectly spicy, with a slight hint of sweetness that balances the flavors, beautiful aromatic touch by the curry leaves, nuts, and raisins that make you feel special, and the perfectly crisp Poha that provides the much-awaited crunch.
5 from 10 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Side Dish, Snack, tea time
Cuisine Indian, maharashtrian

Equipment

  • Kadhai/Wok/Pan
  • Spatula

Ingredients
  

  • 3 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 4 Cloves Garlic Very thinly Sliced
  • 8 Green Chillies Spicy Chilies
  • 15-20 Curry leaves Fresh only
  • ¼ teaspoon asafoetida/ Hing
  • ½ teaspoon Turmeric
  • 5 and ½ cups Thin Poha
  • ½ cup Peanuts/Groundnuts
  • ⅓ cup Cashews Split in half
  • ¼ cup Dried Coconut Thinly sliced
  • ¾ cup Thin or Nylon sev
  • ½ cup Masala roasted Chana dal
  • ¼ cup Raisins Golden raisins
  • As per taste Salt
  • 1 and ½ tablespoon Sugar Fine or powdered

Instructions
 

  • Firstly collect all the ingredients.
  • Take a wok / Kadhai and set it on medium heat. Once the kadhai heats up add 3 tablespoons of oil to it.
  • Once the oil heats up add 1 teaspoon of mustard seeds and let them crackle.
  • Then add chopped green chilies and curry leaves.
  • Add ½ cup Peanuts, ⅓ cup cashews, 4 cloves thinly sliced garlic and, ¼ cup of thinly sliced dried coconut. Roast it for about 2 to 3 minutes till everything is well roasted and lightly browned.
  • Now add ¼ cup raisins, salt as per taste, 1.5 tablespoons of powdered or granular sugar and, ½ teaspoon of turmeric. Mix it all together.
  • Immediately add the 5 and ½ cups of thin Poha.
  • Using a spatula or zara, start mixing and tossing the Poha with the other ingredients. Remember to set the heat on medium.
  • I usually toss the pan like someone would toss while making Chinese noodles. That way you don't need the spatula and don't break the rice flakes while mixing and roasting.
  • Keep roasting with a gentle hand till the Poha become crisp and crunchy. It will take about 10 minutes.
  • Once the poha is nice and crispy switch off the heat and add the ¾ cup of thin sev and ¼ cups of roasted chana dal.
  • Mix it in gently and your chivda is ready to eat.
  • Eat it hot to enjoy the fresh flavors.
  • Let the rest of it cool till it comes down to room temperature.
  • Once the Poha Chivda is cooled store it in a dry air-tight container.

Notes

chivda
 
  • Be careful while roasting the Poha so that you don't break it.
  • Garlic and fried onion are definitely optional.
  • Always set the pan on medium heat.
  • Once you add the turmeric and mix it in immediately add the Poha so that the turmeric does not burn.
  • Don't leave the Chivda unattended or the Poha will burn at the bottom.
  • Always keep all the ingredients ready before you start cooking.
  • Use only thin or nylon Poha.
  • Use a pan big enough to toss easily without spilling.
  • Do not store the chivda till it's completely cooled.
Keyword chatpata, chivdo, chivra, chiwda, chiwra, diwali, festive, jhatpat snack, low calorie, lowcal, maharashtrian cuisine, marathi recipe, patal poha, poha, thin poha
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