Learn how to make Roasted Poha Chivda recipe with a detailed video tutorial and step by step photos. This easy, crunchy and flavorful Indian snack is made without frying - it's light, guilt-free and perfect for Diwali or just tea-time munching!
Poha Chivda is a classic Indian snack made with flattened rice, nuts and mild spices. Traditionally, poha is deep-fried to make the chivda, but this being the no fry poha chivda, we skip the deep frying in oil making this a guilt-free indulgence. Even though its roasted and not fried, it turns out wonderfully crisp and crunchy, perfect to enjoy with evening tea. It is quick & easy to make and is healthier than the deep-fried version. Follow the recipe for tips to make it perfectly crispy & other variations that can be tried.
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Key Ingredients
- Thin Poha is used to make the Roasted Poha Chivda and it is the main ingredient. It is paper light and very thin, which makes it best for roasting.
- Peanuts, Cashews, Almonds, Raisins, Fried Gram are added for the extra crunch and taste.
- Crushed Garlic Cloves and Curry Leaves make the chivda aromatic and fragrant.
- Hing, Turmeric Powder, Chaat Masala, Red Chilli Powder & Salt are the spices used. The magic ingredient is Powdered Sugar, which gives a unique mildly sweet flavor to the chivda.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
Heat a heavy bottomed wide pan and add 3 cups thin poha. Roast on low flame gently mixing the poha for 2-3 mins.
In another 3-4 minutes, the poha turns crisp and should be roasted well. When pressed between fingers, it should break easily. Remove and set aside.
In the same pan, heat 2 tablespoon oil. Add ¼ cup peanuts and fry on low flame until golden brown. Push to the sides.
Add ¼ cup almonds (halved) and fry for 2-3 mins on low flame until light golden brown. Again, push it to the sides.
Add ¼ cup cashews (halved) and fry until golden brown.
Next add ¼ cup fried gram (chutney dal) and fry for a couple of minutes.
Add 2 tablespoon raisins and fry for 2-3 mins with the rest of the ingredients. Remove from heat and set aside.
In the remaining oil, add 6-8 crushed garlic cloves and 10 curry leaves.
Fry for a couple of minutes until there is no moisture. Next add all the spice powders - ¼ teaspoon hing, ⅓ teaspoon turmeric powder, ¼ teaspoon chaat masala, ½ teaspoon red chilli powder and ½ teaspoon salt (or as needed).
Next add 1 tablespoon powdered sugar. Fry for a couple of minutes without burning the spices.
Add the roasted nuts and poha. Switch off the heat.
Mix gently together until the poha is coated with the spices. Let the poha remain in the hot pan for a couple of minutes.
Store in an airtight container once it is cooled completely. Serve as a light snack with hot cup of tea or coffee.
Recipe Notes
- Always use thin poha for this recipe - it roasts quickly and gives that light, crispy texture typical of chivda.
- Keep the flame low while roasting as it ensures even roasting and high heat can make the poha brown quickly. Stir gently and continuously for best results.
- Adjust the spice levels by adding finely chopped green chillies (along with garlic cloves) depending on your preference.
Top Tips
- Heavy Wide Bottomed Pan: Use a heavy but wide bottomed pan for roasting the poha as it makes it easier to mix and turn around the poha without breaking or browning it.
- Use Low Heat: to keep the poha light and crisp without browning it too quickly.
- Add Nuts & Dals Gradually: Follow the order of the recipe to roast the nuts and as each one is fried to a golden brown, push it to the sides and add the next one. This ensures each variety of nut is roasted to a golden-brown color perfectly.
Substitutions & Variations
- Nuts and Seeds: Swap or add additional nuts & seeds like pistachios, sunflower seeds, flax seeds, sesame seeds as preferred for a healthy crunchy twist to the chivda.
- Other Additions: Makhana, Corn Flakes and Dry Coconut slices can also be roasted along to be added to this chivda recipe.
- Roasting Method: Instead of pan roasting, you can either use an oven or air fryer too. 7-10 mins at 160°C in a preheated oven and adjust the time/temperature depending on the poha texture.
- Spice Variations: Fry slit or chopped green chillies along with crushed garlic cloves for the extra spice kick. You can also swap the chaat masala for black salt. Add pepper powder too, for additional spice if preferred.
Storage & Serving Suggestions
Roasted Poha Chivda should be stored in an airtight container once its completely cooled. It stays fresh for over a week to ten days at room temperature. Always use a clean dry spoon and tightly close the lid oof the container to prevent any moisture slipping through making it soggy. It can be served as a light snack with hot cup of tea or coffee or as a quick snack as part of a platter. It also makes for a delicious edible gift for festivity sharing, packed into small boxes or jars.
Video Recipe
Frequently Asked Questions
- Why is my Poha soft or chewy instead of crunchy? Make sure the poha is roasted evenly on low flame until it is fragrant and nutty. Do not rush through this process for best results. Allow the poha to be cooled completely before storing and any residual moisture can make it soggy too.
- Can I skip nuts or use different one? Absolutely! You can use any combination of nuts, seeds, dals available and omit them altogether based on the preference.
- Can I use thick poha instead of thin? For dry roasting, thin poha works the best. And for deep frying thick poha works well.
- Can I make this in oven or airfryer? Absolutely! In a preheated oven or airfryer, roast the poha at 160°C for 7-10 mins mixing half way through. And then separately roast the nuts and dals for 5-7 mins. Mix everything together including the spices & the oil and roast again for a couple of minutes.
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📖 Recipe
Roasted Poha Chivda | No Fry Poha Chivda
Equipment
- 1 Wide Heavy Bottomed Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 3 cups Thin Poha
- ¼ Peanuts
- ¼ cup Cashews
- ¼ cup Almonds
- ¼ cup Fried Gram
- 2 tablespoon Raisins
- ¼ teaspoon Hing
- ⅓ teaspoon Turmeric Powder
- ¼ teaspoon Chaat Masala
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Salt
- 1 tablespoon Powdered Sugar
- 2 tablespoon Oil
- 6-8 Crushed Garlic Cloves
- 10 Curry Leaves
Instructions
- Heat a heavy bottomed wide pan and add 3 cups Thin Poha. Roast on low flame gently mixing the poha for 2-3 mins.
- In another 3-4 minutes, the poha turns crisp and should be roasted well. When pressed between fingers, it should break easily. Remove and set aside.
- In the same pan, heat 2 tablespoon Oil. Add ¼ Peanuts and fry on low flame until golden brown. Push to the sides.
- Add ¼ cup Almonds (halved) and fry for 2-3 mins on low flame until light golden brown. Again, push it to the sides.
- Add ¼ cup Cashews (halved) and fry until golden brown.
- Next add ¼ cup Fried Gram (chutney dal) and fry for a couple of minutes.
- Add 2 tablespoon Raisins and fry for 2-3 mins with the rest of the ingredients. Remove from heat and set aside.
- In the remaining oil, add 6-8 Crushed Garlic Cloves and 10 Curry Leaves.
- Fry for a couple of minutes until there is no moisture. Next add all the spice powders - ¼ teaspoon Hing, ⅓ teaspoon Turmeric Powder,¼ teaspoon Chaat Masala, ½ teaspoon Red Chilli Powder and ½ teaspoon Salt (or as needed).
- Next add 1 tablespoon Powdered Sugar. Fry for a couple of minutes without burning the spices.
- Add the roasted nuts and poha. Switch off the heat.
- Mix gently together until the poha is coated with the spices. Let the poha remain in the hot pan for a couple of minutes.
- Store in an airtight container once it is cooled completely. Serve as a light snack with hot cup of tea or coffee.
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