Do you want to know how to make amazing Market Style Roasted Poha Chivda / Namkeen at your home ?? If yes, then you might read this post. Now since it is festival season, I had lot to prepare, so thought of making this quick version of chivda. Poha chivda is a classic dish that is relatively easy to make at home. Here I am sharing with you a Maharashtrian Style Chivda recipe that is vegan and addictively delicious. It’s my personal favorite combination of ingredients for a wonderfully crispy, crunchy, sweet and salty mix of goodness. This simple Chivda makes a great teatime snack. Poha chivda is most commonly prepared as a festive snack in Maharashtra in Western India. This Chivda is frequently made as part of the Diwali sweets and savories known as "FARAL" in addition to being a regular snack. There are different variety of poha chivda but this one is more healthy version. Many people enjoy frying it and using it in their recipes. Some prefer to just roast it in the oven or in a pan on stovetop to make it healthy and eliminate all the oil. The outcome is really the same as you do with the traditional method plus you require less oil so it is healthier too.
The type of poha used for fried and roasted chivda is another significant distinction. The thicker type of poha should be used for frying, while the thin variety should be used for roasting. This chivda is always made with the intent of storing it for a minimum of 2-3 weeks and hence, we add ingredients that will not go bad at room temperature for that duration. This poha chivda is also gluten-free and vegan. As this chivda has a lot of good ingredients (peanuts, sesame seeds, roasted gram dal), and is relatively light, it is also often called diet poha chivda. This chivda is made with only 2 tablespoon oil and hence it's a healthier option for the people who wants a low calorie afternoon snack with tea. Not only that but it takes hardly 15-20 minutes and stays good for upto 2-3 weeks.
It's perfect for a teatime snack which is sweet, tangy, and crunchy with a bit of spicy kick and it's really simple to make at home and so flavorful. There are also variations in the ingredients added for tempering. The main basic ingredients added are peanuts, roasted chana dal (dalia), curry leaves and green chili, dry coconut slices, raisins, along with mustard seeds and turmeric. However I like to add some halved cashews and almonds to this chivda too. I also added sesame seeds. You can also add pumpkin seeds. It adds so much nutrition and flavor. You'll need "thin" poha for this roasted Chivda, which can be found at any Indian grocery shop. You can also use nylon poha. This Chivda will not work well with the thick version, which is used for a KANDA POHA. The thicker type of poha should be used for frying, while the thin variety should be used for roasting. Heat a heavy bottom pan or kadhai on low flame and add the thin poha and roast it while stirring gently (preferably use a silicone spatula). Use can also shake the pan so that the poha does not break. Roast for 6-8 minutes until the poha becomes crisp. Remove roasted poha in a large bowl and set aside to cool. ( see notes ) [ Option: You can also roast the poha in the oven. Spread the poha in a large baking sheet. Roast at 325F for 10-12 minutes. Stir half way through. The poha should become crisp, but should not change the color] .
There are so many unique ways to prepare these snacks for any and all celebrations, and they are known by several other names like farsan and namkeen. But typically chivda recipes include a crisp base of dry rice flakes (poha) or puffed rice or lentils or sev or potato strands/sticks or makhana (foxnuts) that’s cooked and combined with a variety of nuts, dried fruits, and fragrant spices. You will need turmeric powder, red chilli powder, black salt, salt, and mustard seeds. These spices give the chivda wonderful fragrance and warmth. This is a mildly spiced sweet and savory chivda recipe. You can alter the spices as per your liking. Follow the below given recipe and don't forget to read the notes before making this chivda. It is healthier than store-bought. It is easy to make. It makes the perfect tea time snack.
INGREDIENTS:
3 Cup Thin Poha
2 tablespoon Oil
1/2 Cup Peanut
1/2 Cup sliced Coconut
1/2 Cup Roasted Bengal Gram/ Chana Dal (डाळ्या )
2 tablespoon Cashew nuts, cut into halves ( काजु)
2 tablespoon Almonds, halved ( बदाम )
1 tablespoon Pumpkin / Melon Seeds
20-25 Raisins ( optional )
1 tablespoon Sesame Seeds
1 teaspoon Mustard Seed/Sarso ( मोहरी )
4-5 chopped Green Chilies
1/2 Cup Curry Leaves
Salt as per Taste
1/2 teaspoon Black Salt
1/2 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1 teaspoon Kashmiri Red Chili Powder
1 teaspoon Dry Mango Powder / Amchur Powder
2 tablespoon Powder Sugar
METHOD :
STEP 1 - To make the roasted Poha Chivda, heat a kadai on flame, add 3 cups of poha and dry roast well while stirring gently on low flame. ( preferably use silicon spatula)
STEP 2 - When it turns crispy, turn off the flame and transfer it to a big bowl/parat.
STEP 3 - Next, heat the same kadai on medium flame, add 1 tbsp of oil.
STEP 4 - When the oil is hot, add mustard seeds and let them crackle.
STEP 5 - Add the peanuts and roast them while stirring continuously. Once the peanuts start to pop, reduce flame to low. This takes about 1-2 minutes.
STEP 5 - Then add sliced coconut, roasted bengal gram/ chana dal, dry fruits and roast them on low flame.
STEP 6 - After everything turns crispy, add raisins and sesame seeds, mix well and roast a little.
STEP 7 - Pour this mixture to poha and keep aside.
STEP 8 - Next, in the same kadai, heat 1 teaspoon oil and chopped green chilli and curry leaves and roast well until crispy.
You want the curry leaves and the green chilis to not have any moisture, as otherwise they can make the poha soggy.
STEP 9 - Transfer in the parat with poha and roasted peanuts-coconut mixture.
STEP 10 - Again heat 1 teaspoon oil and add the powder spices and mix well. Roast for 30 seconds and pour to poha mixture.
STEP 11 - Add powder sugar and mix everything very well with two spoons.
STEP 12 - Namkeen thin poha chivda is ready.
Cool it to room temperature and once cooled, serve right away as a snack or store in an airtight container to enjoy later. (Chivda should be thoroughly cooled before being stored in an airtight container). This poha chivda stays good for up to 2-3 weeks.
Serve this poha chivda with a cup of garam chai and enjoy.
NOTES : *Make sure only use thin poha for this recipe.
*Roast poha over low heat in a heavy, thick-bottomed pan or kadhai with handles. Or roast it in the oven. Roasting on a high flame can cause the poha to burn or brown, which will cause it to break.
* It takes approximately 4-5 minutes to roast the poha depending upon the size of the kadai and the quantity of poha.
* You can check whether poha are roasted or not by taking a few and crush them with your fingers. If they can be crushed easily they are done, or else roast them for few more minutes.
*Make sure not to overdo the stirring or mixing as this will break the poha.
* You'll need peanuts, almonds, cashews. green een chilies, curry leaves , sesame seeds, pumpkin or melon seeds, dried coconut slices, & roasted chana dal: They give the chivda all the wonderful flavors and crunchiness.
*Sugar & raisins help to balance the flavors in this namkeen savory chivda.
* For spices - you will need turmeric powder, red chilli powder, black salt, salt, and mustard seeds. These spices give the chivda wonderful fragrance and warmth.
*Check the taste of chiwva mixture and then add more salt or sugar or red chili powder if required.
