How to Make Poha Chivda
Maharashtrian Chivda recipe is easy to make and a few additional steps add a ton of flavor, texture, and nutrition. Let me show you with step by step photos here: Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Ingredients
Thin Poha - For this roasted Chivda, you want the “thin” poha available in Indian grocery stores. The thick version is used for the hot breakfast poha dish and will not work well for this Chivda Nuts, Coconut sliced, and Roasted Chana Daal - add a perfect texture and bite. I love adding cashews but you can also use peanuts, almonds, or skip nuts altogether. Add as much or as little of these ingredients. Curry Leaves and Green Chilies - coarsely grinding curry leaves and green chilies add a flavor punch and you won’t have to pick them out as you eat Spices - Mustard seeds, Sesame seeds, Turmeric, and asafoetida, added to the hot oil make for an earthy aromatic tadka
Step 2: Prep nuts and coconut
In a small saucepan, heat oil. Adjust the heat to low, and add nuts, coconut & roasted chana daal. Cook stirring constantly until the nuts turn light golden. Take out the nuts in a bowl and reserve. Method 1 Oven: preheat the oven to 300 degrees F. Evenly spread poha (5 cups in each) in two large baking trays. Bake for 10 to 12 minutes gently mixing halfway through. Method 2 Stovetop: In a large, heavy-bottomed pot add half of the poha. Roast on low-medium heat for 10 to 15 mins. Either gently stir the poha using a wooden spatula or toss the pot gently every 2 to 3 mins, this will prevent the poha from breaking as you roast. Reserve the roasted poha and allow it to cool down as you prepare the remaining ingredients. Note: For a low-oil recipe, arrange the choice of nuts, sliced coconut, and roasted chana daal on a baking tray and bake for 10 mins at 300 degrees mixing halfway through.
Step 3: Chili & Curry Leaves
Add the chilies and curry leaves to a small blender jar. Pulse a few times to finely crush the chilies and curry leaves. If you do not have a small blender, you can also finely chop the chilies and curry leaves with kitchen shears. Heat 2 tablespoons of oil on low heat in a small saucepan. Add the crushed curry leaves and green chili and cook for 1 to 2 minutes stirring constantly as it turns crisp and slightly golden. Make sure the heat is low so you do not burn the chilies and curry leaves. Reserve
Step 4: Tadka
Heat oil on medium heat. Add mustard seeds and once they start popping turn off the heat. Add asafetida, turmeric, sesame seeds & curry leaves. Reserve.
Step 5: Mix
To the roasted and cooled poha, add the reserved fried nuts, coconut & roasted chana dal. Add the fried crushed chili & curry leaves. Pour over the tempering of mustard seeds, turmeric, asafetida, sesame seeds & curry leaves. Sprinkle salt, powdered sugar, and citric acid. Wear cooking gloves and gently mix everything in.
Serving
Chivda makes for a perfect afternoon snack paired with a hot cup of chai. During Diwali, my family often enjoys Chivda along with spinach sev for breakfast.
How to store Poha Chivda
Allow the Chivda to completely cool down. Store in airtight containers at room temperature for up to 2 weeks. The serving size is about ¾ cup.
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