Crispy Thin Poha Chivda: A Mumbai Diwali Snack Recipe
25 minutes
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About Crispy Thin Poha Chivda: A Mumbai Diwali Snack Recipe
This Thin Poha Chivda recipe is a nostalgic journey back to my vibrant Mumbai childhood, where Diwali meant an exchange of delicious treats with neighbors. This chivda, a light and flavorful snack, always stood out. It's a healthier twist on traditional fried snacks, perfect for festive occasions or a guilt-free everyday indulgence.Unlike many chivda recipes, this one uses minimal oil while maximizing flavor. The thin poha ensures a wonderfully crisp texture. Easy to make, it's a guaranteed crowd-pleaser and a delightful addition to your snack collection, long after Diwali celebrations end.This recipe balances the savory crunch of peanuts and roasted chickpeas with aromatic spices. It’s a celebration of simple ingredients transformed into an extraordinary snack!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Poha
- 300 gm Flattened Rice also known as patla poha, flat rice, thin
For the Tempering
- 2 tbsp Oil vegetable or refined oil
- 1 tsp Mustard Seeds rai
- 2 tbsp Chickpeas pottukadalai or chutney dal, roasted
- 5 tbsp Groundnuts roasted and roughly chopped
- 1/2 tsp Asafoetida hing
- 1 tsp Sesame Seeds
- 1 leaf Curry Leaves or less, to taste
- 1 tsp Turmeric Powder haldi, adjust to desired color
- 1 tsp Salt or to taste
Instructions
Prepare the Poha
- Sieve the thin poha to remove any fine particles that may burn during roasting.
Roast the Poha
- Heat a heavy-bottomed pan or kadhai over low heat. Add the poha and gently roast for 3-5 minutes, stirring frequently to prevent burning. The poha will reduce in volume and become slightly crisp.
- Remove from heat and set aside to cool slightly.
Make the Tempering
- In the same pan, heat the oil. Add the mustard seeds and let them crackle.
- Add the roasted chickpeas and groundnuts; sauté until fragrant and lightly browned.
- Stir in the asafoetida, sesame seeds, and curry leaves. Sauté for a few seconds.
- Add the turmeric powder and salt; mix well.
Combine and Finish
- Add the roasted poha to the tempering. Mix thoroughly to combine all ingredients evenly.
- Remove from heat and allow to cool completely before serving.
- Serve your freshly made Poha Chivda with a cup of Masala Chai or your favorite beverage.
Recipe Notes
Expert Tips for the Perfect Poha Chivda
- For optimal crispness, use a heavy-bottomed pan to ensure even roasting of the poha.
- Don't overcrowd the pan when roasting the poha; work in batches if necessary to prevent steaming.
- Adjust the amount of turmeric powder to control the color intensity of your chivda.
- Store the chivda in an airtight container at room temperature for up to a week. For longer storage, refrigerate.
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Recipe Nutrition
Calories: 315kcalCarbohydrates: 20gProtein: 8gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gFiber: 3gSugar: 1g
Vidya Narayan
Articles: 21
5 Comments
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Absolutely fantastic! Thanks for the recipe.
This is so tempting! Can’t wait to cook it.
Hey Vidya, This is the best gift you can give me for Diwali. Today I was planning to make this and I saw your recipe. What I like about your recipe is that you have roasted the poha and not deep fried it. Will share the pic once I make it.
I’m thrilled to try this recipe!
This is awesome! Can’t wait to cook it.