Crisp and crunchy poha (flattened rice) with the bite of roasted peanuts, almonds and cashews, a hint of cumin seeds, curry leaves, green chilies and few spices, a guilt-free snack for your tea time or munching sessions, is roasted poha namkeen. The best part about this namkeen is that it can be relished by one and all. Weight-watchers can snack on it, as it is prepared using very little oil. Even kids can munch it, as it is not spicy or anything that they won’t like.
Poha: The most important ingredient for the recipe is the thin poha. Thin poha is easily available with the grocers or online.
Dry fruits: Almonds, cashew nuts, raisins, melon seeds increase the taste, crunch and health factor of the namkeen.
Peanuts: Peanut is an important ingredient that goes in this preparation. Other than this roasted chana dal is also added.
Flavoring agents: Curry leaves, green chilies, salt, red chili powder, sugar, cumin seeds are few important ingredients which add a lot of flavor to the chivda. You can also add mint leaves, coconut flakes, etc.
As such there are not many namkeens on the blog, but you might like a whole wheat mathri recipe which is as flaky as the regular mathri in spite of being 100% whole wheat preparation. Namakpare is another tea time snack which is very popular.
Serve it to your guests with a cup of tea and gain praises :).
1.This recipe makes 400 g poha chivda approximately.
2.Heat a pan. It is important for roasting the poha properly that it is put in a pre-heated pan.
3.Add in 5 cups or 250 g thin poha. Dry roast it on low flame for 7-9 minutes. Thereafter transfer to a plate. It will expand and puff up a little.
4.Add 3 tbsp oil in the same pan. Once it is hot, add ¾ cup peanuts (moongfali). Cook on low flame till the peanuts begin to crack.
5.Next goes in ½ cup roasted chana dal. Cook on low flame for a couple of minutes.
6.20 cashews (kaju), which have been halved, go in next. Also add in 20 halved almonds (badaam). Cook on low flame till cashews become slightly golden. By then even almonds will have slight color.
7.Now add in 1 tsp cumin seeds (jeera). Cook for 1 minute on low flame.
8.Add in 2 slit and chopped green chilies. Also add in 12-15 curry leaves. Cook on low flame till curry leaves become crunchy.
9.Next goes 2 tbsp of melon seeds (magaj). As well as 2 tbsp of raisins (kishmish). Cook till the raisins puff up (on low flame).
10.Time for spices. Add ½ tsp turmeric powder, 1 and ½ tsp salt or to taste, ½ tsp red chili powder.
11.Mix everything well and cook for a minute.
12.Now add in 5 cups of roasted thin poha.
13.Mix well using light hand.
14.Off goes the flame and now add ½ tsp dried mango (amchur ) powder and 1 tbsp powdered sugar. Mix well. I missed clicking picture while adding powdered sugar.
15.Store in an air tight container. Bon appétit!
PREP TIME 5 minutes
COOK TIME 15-20 minutes
TOTAL TIME 20-25 minutes
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