Roasted Poha Chivda: A Lighter Diwali Snack You Can Store for Weeks

Poha chivda is a classic namkeen for festival platters. This version roasts the thin poha instead of deep-frying it, so it uses far less oil but still stays crisp.

Prep time: 5 minutes | Cook time: 25 minutes | Makes: about 4 cups (8 to 10 small servings)

Ingredients

• 3 cups (about 150 g) thin poha (flattened rice)
• 1/3 cup (about 50 g) raw peanuts
• 2 tablespoons roasted chana dal (dalia)
• 2 tablespoons thin dry coconut slices
• 2 tablespoons cashews (optional)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 15 to 20 curry leaves
• 2 green chillies, slit and dried with a cloth
• 1/2 teaspoon turmeric powder
• A pinch of asafoetida (hing)
• 1 teaspoon salt, or to taste
• 1 to 2 teaspoons powdered sugar
• 1 tablespoon raisins (optional)

Method

• Sieve the poha to remove powder.
• Dry-roast the poha in a wide, heavy pan on low heat for 10 to 12 minutes, stirring often, until it becomes crisp and breaks easily when pressed. It should not change colour. Transfer to a large bowl.
• In the same pan, heat the oil. Add peanuts and roast on low heat until crunchy. Add cashews, chana dal and coconut slices, and roast until light golden.
• Add mustard seeds and let them crackle. Add cumin seeds, green chillies and curry leaves and fry until the leaves are crisp.
• Lower the heat and add asafoetida and turmeric. Stir for a few seconds.
• Add the roasted poha, salt and raisins. Toss gently but thoroughly for 2 to 3 minutes so the spices coat the poha evenly.
• Turn off the heat. Sprinkle the powdered sugar and mix.
• Spread the chivda on a plate and let it cool completely.

Tips

• Thin poha burns quickly, so keep the heat low throughout.
• Make sure the chillies and curry leaves are dry, or they will make the chivda soggy.
• For more heat, add 1/2 teaspoon red chilli powder along with the turmeric.

Storage and food safety

Store the cooled chivda in a clean, dry, airtight jar. It stays crisp for about two weeks at room temperature. Always use a dry spoon to serve. Buy poha and nuts in sealed packs with an FSSAI licence number, and see the FSSAI's Eat Right India portal for more kitchen hygiene tips.