Thin Poha Chivda is a traditional Maharashtrian/North Indian recipe that is made with flattened rice/poha. Add in some nuts, peanuts, and some basic masala, and a perfect tea time recipe is sorted.
The best part about this thin Poha Chivda is it’s healthy and can be made in minutes. Thin Poha Chivda or popularly known as roasted poha chivda is a perfect recipe to satisfy hunger pangs. If you are craving for something yummy yet healthy, this is the perfect recipe to binge on.
This is my Mother-in-law’s recipe as I have eaten this here in my Sasural only. We usually make this chivda every now and then and it is loved by all. This version of thin Poha Chivda is made with peanuts, cashews, curry leaves, and basic masalas from the Indian kitchen.
Every household has their own version of making Poha Chivda, this is how we make it at home.
This Poha Chivda is made with thin Poha which is easily available in the market. If you don’t have thin poha, then normal poha can be used. But preferably thin poha would be better.
We also add homemade aloo sev, the one we make with aloo/potatoes, just like homemade aloo chips and then fry them. This is again optional.
Also, my Mother-in-law does a step ahead and sundry these Poha for an hour. The idea is to put them into direct sunlight when the Sun is at its peak so that it becomes crisp and the moisture also goes away. Though, this step is optional as we will roast them on gas but it would be better to keep it under Sun for at least an hour before we make it.
Why I absolutely love this Poha Chivda?
- It’s healthy and light.
- Better than store-bought.
- Perfect to munch with a cup of chai.
- It can be made within minutes.
- Ingredients are readily available in the kitchen.
ProTip:
Assemble all the ingredients before hand and then start. Once everything is in front of you, it will take 10 minutes to make it.
Try this another version of Poha Chivda/ Poha Mixture.
Try these tea time snacks too:
Want to see a quick video recipe. Here’s the link.
Let’s get started.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
Big Box
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- 3 Cups Flattened Rice | Poha Sun dried.
- 1/2 Cup Peanuts
- 1/4 Cup Cashews
- 1/4 Cup Aloo Sev
- 10-15 number Curry leaves
- 5-6 number Green Chilies
- 1 teaspoon Red chili powder or to taste
- 1/4 teaspoon Haldi/ Turmeric powder or as required.
- 2 teaspoons Powdered sugar
- 1/2 teaspoon Citric acid/tatri
- Salt to taste
- Raisins Optional
- Oil for frying
Ingredients
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- When the Sun is bright and at its peak, take these flattened thin Poha in a big thali and put it under the Sun for an hour. This step is optional but it does make a difference as it makes the Poha crisp and nice.
- Heat a big Kadhai and add these flattened Poha. Roast it on low flame for 5-10 minutes till it becomes crisp. It should not change color. Keep rotating the Poha using a big spoon. The idea is to dry roast it.
- Now take the Poha aside in a big thali. We will mix everything in this thali only. It will be easier to mix everything well.
- Heat oil in a Kadhai for frying. When the oil is heated. Fry slit cashews, peanuts, and aloo sev. Once fried, add them directly to our Poha thali.
- Now split the green chilies in half. Now gently with the utmost care, fry the curry leaves and chilies in hot oil. Be very careful as it splutters.
- Add these to the Poha thali.
- If you like you can add raisins too.
- Now mix everything - fried cashews, peanuts, green chilies, aloo sev, curry leaves with the roasted Poha. Mix everything well.
- Instantly add haldi, lal mirch, citric acid, salt, and powdered sugar. Toss everything and make sure the masala covers everything equally.
- Now is the time to taste and adjust the masala. Adjust the sweet, salt, and sour flavors. It should taste chatpata.
- Store this thin Poha Chivda in an airtight container and this will last for a week.
- You can make it richer by adding raisins and more cashews.
- It can be stored in an airtight container for almost a week.
- Murmura or puffed rice can be added too.
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