Poha Chivda recipe

Chivda Recipe | Poha Chivda | How to make Poha Chivda

Poha Chivda

Snack with the crunch of fried poha (flattened rice), the bite of fried peanuts, slight sweetness of fried raisins, the crunch of cashew, flavors of curry leaves and chilies, and everything balanced with a few spices and some sugar is called poha chivda. It is one of the most addictive snacks. Chivda recipe is very easy and simple. It is very much customizable. You can add or omit ingredients as per liking and availability. Poha chivda is a must-have snack for the teatime. Also, it is an indispensable snack on festivals such as Holi, Diwali, etc.

Ingredients Poha Chivda

Flattened Rice/Poha: The regular variety of poha has been used for this recipe. You can even use the thick poha for the chivda recipe.

Peanuts: I have used 1 cup of peanuts for 2 cups of poha. You can use more or less. Frying peanuts properly is very important. It should be fried on low flame. In the instructions, you will find how to know if the peanuts are fried?

Curry leaves and chilies: These are the fresh ingredients used for poha chivda recipe. It is important to fry them properly such that no moisture remains.

Spices: Salt to taste, red chili powder, turmeric powder and powdered sugar have been used to season poha chivda. Turmeric powder not only adds gorgeous color to the chivda but also adds a lot of flavors. Do not cut down the quantity. Little citric acid has been used. It adds a kick to the chivda.

How to make Poha Chivda?

Other than the ingredients mentioned above, you can also add fried coconut flakes, fried garlic, fried mint leaves, etc to flavor poha chivda. Further, you can also fry and add roasted chana or corn flakes (makai chivda).

How to make the best poha chivda?chivda recipe

Perfect poha chivda is crunchy, non-oily and perfectly flavored. To make perfect poha chivda, the following should be kept in mind:

  1. Fry poha on a high flame.
  2. Fry till the poha floats. Once it floats, remove from oil.
  3. Do not overcrowd the pan with poha. Add little at a time.
  4. While fried poha is hot, season it.
  5. Let the chivda cool down completely then keep in an airtight container.
  6. First of all, fry curry leaves and chilies. This adds a lot of flavor to the oil. I missed doing this.

Similar recipes on the blog

You might like roasted poha chivda, masala peanuts, etc.

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Chivda Recipe

1.This recipe makes three and a half cups of chivda.

Poha Chivda recipe

2.Heat enough oil.

Poha Chivda recipe

3.Check the oil by adding a few flattened rice (poha).

Poha Chivda recipe

4.It should puff up immediately. Take it out.

Poha Chivda recipe

5.Add in a handful of flattened rice (poha). Batch by batch, fry 2 cups of poha.

Poha Chivda recipe

6.Fry on low flame till the poha surfaces.

Poha Chivda recipe

7.Take out in the large colander.

Poha Chivda recipe

8.Season the poha while it is hot. Add salt to taste.

Poha Chivda recipe

9.Add little red chili powder.

Poha Chivda recipe

10.And little turmeric powder.

Poha Chivda recipe

11.Add in 1 cup of peanuts (moongfali) to hot oil.

Poha Chivda recipe

12.Fry on low flame till done.

Poha Chivda recipe

13.To check, drop a fried peanut in a steel bowl. If there is a sharp sound, the peanuts are ready.

Poha Chivda recipe

14.Take out on a plate. Season the peanuts with salt and red chili powder and add to the chivda.

Poha Chivda recipe

15.Add in 2 chopped green chilies.

Poha Chivda recipe

16.Fry on low flame till the chilies are crisp. Take out and add to the chivda.

Poha Chivda recipe

17.Add 2 sprigs of curry leaves in hot oil.

Poha Chivda recipe

18.Fry on low flame till crisp.

Poha Chivda recipe

19.Take out on a plate. Once it cools down, crush and add to the chivda.

Poha Chivda recipe

20.Place colander in the hot oil.

Poha Chivda recipe

21.Put 2 tbsp of raisins.

Poha Chivda recipe

22.Fry till the raisins puff up. Fry on a low flame. Take out and add to chivda.

Poha Chivda recipe

23.Next add 2 tbsp cashews to the colander.

Poha Chivda recipe

24.Fry till these turn pinkish. Take out and add to chivda.

Poha Chivda recipe

25.Add a pinch of citric acid to the chivda.

Poha Chivda recipe

26.Mix everything.

Poha Chivda recipe

27.Once the chivda cool down completely, add 3 tsp of powdered sugar.

Poha Chivda recipe

28.Mix. Let it cool completely. Thereafter keep in an air tight container.

Poha Chivda recipe

29.Bon appetite.

Poha Chivda recipe

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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