roasted poha chivda

Roasted Poha Chivda | Poha Namkeen Recipe

What is Roasted Poha Chivda?

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.

Let’s talk about the ingredients for Roasted Poha Namkeen

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.

Similar recipes on the blog:

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.

How to serve Poha Chivda Namkeen?

Serve it to your guests with a cup of tea and gain praises :).

How to make Roasted Poha Namkeen?

1.This recipe makes 400 g poha chivda approximately.

roasted poha chivda

2.Heat a pan. It is important for roasting the poha properly that it is put in a pre-heated pan.

roasted poha chivda

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.

roasted poha chivda

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.

roasted poha chivda

5.Next goes in ½ cup roasted chana dal. Cook on low flame for a couple of minutes.

roasted poha chivda

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.

roasted poha chivda

7.Now add in 1 tsp cumin seeds (jeera). Cook for 1 minute on low flame.

roasted poha chivda

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.

roasted poha chivda

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).

roasted poha chivda

10.Time for spices. Add ½ tsp turmeric powder, 1 and ½ tsp salt or to taste, ½ tsp red chili powder.

roasted poha chivda

11.Mix everything well and cook for a minute.

roasted poha chivda

12.Now add in 5 cups of roasted thin poha.

roasted poha chivda

13.Mix well using light hand.

roasted poha chivda

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.

roasted poha chivda

15.Store in an air tight container. Bon appétit!

roasted poha chivda

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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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