Poha Chivda

Poha Chivda is quick, spicy, nutty and crunchy Indian snack made with flatten (beaten) rice. In today’s post I am going to share with you three different and easy ways to make this delicious chivda.

Which Poha is used to make Chivda?

You can find three different types of poha in market. Thick, Thin and Medium sized poha. These days brown rice poha is also easily available in market. To make Poha Chivda you can use white or brown poha. But to make roasted or baked chivda always use white thin and flat poha. Poha is known as Aval in Tamil, Atukulu in Telugu and Chudvae in Hindi.

Recipes with Poha:

Very popular and easy to make breakfast or snack recipe with Poha is Maharastain Pohe. While grinding dosa batter, add fistful poha to get lighter and crisp dosas. You can even eat poha as cereal, by mixing it with milk and jaggery (or sugar). A very famous kheer called Aval Payasam | Atukula Payasam is made in South India.

Variations in Ingredients:

Apart from peanuts, you can add sliced and fried almonds, cashews and raisins. Try adding roasted puffed rice or fried corn flakes or fried grams to enhance taste and flavour. I had even made a batch of sweet chivda, which I will be sharing in the coming post.

Poha Chivda Recipe

INGREDIENTS:

• 300 gms. Poha | Flatten (Beaten) Rice Flakes
• ½ cup roasted Peanuts
• 3 green Chillies, washed, pat clean with dry cloth and cut into long strips
• 10 -12 fresh Curry leaves, washed, patted and let to dry completely
• ¼ tbsp. Turmeric powder
• ¾ tbsp. Red Chili powder, adjust according to your taste
• Salt, as per taste
• ½ cup Oil

How to make Poha Chivda

PREPARATION:

Fried Poha Chivda:

• Heat enough oil in a heavy bottom cooking vessel (kadai). When the oil is hot, reduce the flame and add 4-5 tablespoons of poha depending on size of the vessel.
• By stirring continuously, fry on medium flame for 3-4 minutes. Fry till poha turns crisp. Be careful, not to burn the poha.
• Carefully using a slotted spoon, remove poha from oil. Remove on to a kitchen plate lined with kitchen tissue.
• Repeat and complete the remaining poha. Spread fried poha evenly on kitchen plate.
• Strain the oil and use it for tempering. Now heat the strained oil and add green chillies and curry leaves. Fry till curry leaves turn crisp. Reduce the flame and add red chili powder and turmeric powder.
• Stir and add fried poha. Toss by adding salt and roasted peanuts. Turn off the flame and remove on a kitchen plate lined with tissue. Fried poha chivda is ready.
• Upon cooling, store chivda in a clean and dry airtight container. Fried Chivda stays fresh for a week.

Baked Poha Chivda:

• Pre heat oven to 220⁰ C.
• Line baking tray with parchment paper and spread poha evenly.
• Bake for 4-5 minutes until crisp and lightly browned. Keep an eye and adjust the timing accordingly.
• Carefully remove the chivda in a bowl.
• Heat 2 tbsp. of oil in a pan and add green chilies and curry leaves. Fry till curry leaves turn crisp and then add red chili powder and turmeric powder.
• Reduce the flame and add baked poha to this. Toss for 2 minutes by adding salt and roasted peanuts.
• Turn off the flame and remove on a kitchen plate and upon cooling store in a clean and dry airtight container. Stays fresh for 5-6 days.

Roasted Poha Chivda:

IMPORTANT TIP: For making roasted poha chivda, always use very thin and flat poha variety only.

• Heat pan on medium heat for 3 minutes and spread poha evenly.
• Roast poha by gently tossing and stirring until poha turn crisp. Now remove on a kitchen plate and set aside.
• In a pan add 2 tbsp. oil and fry slit green chillies and curry leaves. Fry till curry leaves turn crisp.
• Now reduce the flame and add red chili powder and turmeric powder. Fry for a minute and add roasted chivda, salt and roasted peanut.
• Toss for 2 minutes and remove on a plate. Upon cooling, transfer to a clean and dry airtight container. Stays fresh for a week.
• Add love to make this poha chivda taste ‘Yummy’.

Love this Poha Chivda Recipe, then don’t forget to try easy and delicious Murmura Chivda Recipe.