Poha Chivda also known as Aval Mixture, is a crunchy, savory snack made from poha (flattened rice), roasted nuts, dry fruits and spices. It is very easy to make and a popular choice during festive seasons like Diwali. It gives nice volume so perfect for distribution and a treat for gatherings. The combination of poha along with cashews, peanuts, fried gram dal, raisins, sesame seeds , curry leaves and spices is a great combination of textures and flavors.
This is a quick and easy recipe to make. It is a light snack that doesn't feel heavy, making it ideal for munching anytime. It can be made in batches, this recipe is perfect when you want a homemade snack that stays fresh for days. With just a few simple ingredients and some patience while roasting, you get a snack that tastes much better than store-bought ones.
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About Poha Chivda
Chivda is a crunchy snack mix also known as Namkeen. Namkeen in Hindi manes salted or savory snack. Poha Chivda is made by frying flattened rice (poha) along with a mix of crunchy nuts, dry fruits then mixed with spice powders. Poha and nuts when deep fried absorbs the spices well making it a great snack.
Poha Chivda is very easy to make and takes just 15 minutes from start to finish. It is not time consuming like the traditional mixture or other festive savory snacks hence very popular during festivals like Diwali. It is a classic savory and crunchy Diwali treat. We call it Aval Mixture in tamil.
You can easily customize it to your liking, you can add garlic, dried coconut and a mix of other spice powders like chat masala, roasted jeera powder etc. You can also adjust the spice levels according to your taste preference.
Reduce the spice and make it suitable for kids. However you make it, this is one of those snacks that always brings back a sense of comfort and warmth with every bite. The combination of ingredients gives a burst of textures and flavor.
Poha Chivda is a easy snack that you can make in just few minutes, just get ready with all your ingredients and fry them one by one, toss it up with your favorite spices and all done. Your poha mixture is ready - that sounds cool right? Do try and make your batch soon as Diwali is fast approaching.
Poha Chivda Video
Poha Chivda Ingredients
- Thick Poha (Flattened Rice) - This is the key ingredient. It forms the base of the mixture. Thick poha is best for deep frying so I suggest to use that.
- Roasted Gram Dal (Chana Dal) - Adds a mild nutty flavor and crunch. Roasted gram dal complements well with crispy poha.
- Curry Leaves - Adds aromatic and fragrant flavor.
- Peanuts, cashews - Add a crunchy texture to the mixture.
- Raisins - Adds sweetness and a chewy texture to balance the savory crunch. It also brings a nice contrast of taste.
- Sesame Seeds - These tiny seeds add a nutty, slightly toasted flavor and additional crunch to the mixture, giving it a lovely depth of texture.
- Turmeric Powder, Red Chili Powder - Turmeric not only adds color to the mix but also gives a mild flavor while chili powder adds spice and bright color.
- Hing - aids in digestion and adds flavor.
- Oil - For frying the ingredients. Use a neutral oil like sunflower or vegetable oil for frying, or ghee for a richer taste.
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Why This Recipe Works
- This recipe is made with simple ingredients.
- It is a quick and easy recipe to make in less than 20 minutes.
- It has a balance of textures and flavors. It makes every bite enjoyable.
- It's a great make-ahead snack recipe.
- It's perfect for festive occasions, or as a go-to snack during the week.
How to make Poha Chivda Step by Step
1.First heat oil in a kadai. Place a strainer inside, add 1 cup heaped poha - add it in batches and fry. Mix it well for even frying.
2.Transfer to another big holed strainer to remove excess oil. Place a bowl underneath the strainer.
3.Again place the strainer inside oil and add ¼ cup peanuts and fry until crisp and golden brown. Transfer to the strainer and set aside.
4.Add ¼ cup roasted gram dal and fry until golden. Remove and transfer to the strainer.
5.Next add around 20-25 cashews and fry until golden. Remove and transfer to the strainer.
6.Add 2 tablespoon raisins and fry until golden brown. Remove and transfer to the strainer.
7.Add 2 tablespoon sesame seeds and fry until golden. Remove and transfer to the strainer.
8.Add a handful of curry leaves and fry until it splutters. Remove and transfer to the strainer.
9.All fried and ready.
10.Transfer all fried ingredients to a mixing bowl. Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, salt to taste and a small pinch hing.
11.Toss and mix it well.
12.Mix well until it is well coated.
Aval mixture or Poha Chivda is ready. Cool down and then store in an airtight container! Serve as a snack with hot coffee.
Expert Tips
- Poha - Always use thick variety poha, as thin poha will turn oily and soggy very quickly when fried.
- Frying - Fry each ingredient separately to ensure they cook evenly and stay crispy to prevent sogginess.
- Strainer - Use a fine holed strainer that will fit inside the kadai or pan.
- Oil - Use just enough oil to fry the poha. This helps avoid it soaking up too much oil, keeping it light and crispy.
- Frying temperature - Ensure the oil is hot enough but not smoking. This will make the ingredients crispy without burning them.
- Customize spices - You can add roasted jeera powder and chat masala powder for extra kick.
- Cooling - Allow the mixture to cool completely before storing it. This helps it stay crisp for a longer time and prevents it from becoming soft.
Serving and Storage
Serve Aval Mixture as a snack with hot tea or coffee. It's perfect for tea-time or as a festive snack.
Store it in an airtight container at room temperature for up to two weeks. Make sure it's fully cooled before sealing it to maintain its crisp texture.
FAQS
1.Why is my chivda not crisp?
If the poha isn't fried properly, it can remain soft. Make sure to fry it until it stops making the "shh" sound. It indicates it's fully crisp. Also if oil temperature is low then it might turn soggy.
2.Can I use red poha or brown poha?
Yes, you can. Use the thick variety. The taste and color will be slightly different, but will still taste delicious.
3.Can I add other spices to flavor the mixture?
Yes, you can add a pinch of chat masala, cumin powder, or pepper powder if you like extra flavor.
4.Can I skip raisins?
Raisins add a sweet crunch, but if you prefer, you can skip them or substitute them with other dried fruits.
5.Can I make Aval Mixture ahead of time?
Yes, Aval Mixture is perfect for making in advance. You can prepare the mixture and store it in an airtight container for up to 2 weeks. Just make sure to let it cool completely before storing it to maintain its crunchiness.
If you have any more questions about this Aval Mixture Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Aval Mixture Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Poha Chivda Recipe
Ingredients
- 1 heaped cup thick poha
- ¼ cup roasted gram dal
- ¼ cup peanuts
- 2 tablespoon sesame seeds
- 20 cashews
- 2 tablespoon raisins
- 1 handful curry leaves
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 small pinch hing
- salt to taste
Instructions
- First heat oil in a kadai. Place a strainer inside, add 1 cup heaped poha - add it in batches and fry. Mix it well for even frying.
- Transfer to another big holed strainer to remove excess oil. Place a bowl underneath the strainer.
- Again place the strainer inside oil and add ¼ cup peanuts and fry until crisp and golden brown. Transfer to the strainer and set aside.
- Add ¼ cup roasted gram dal and fry until golden. Remove and transfer to the strainer.
- Next add around 20-25 cashews and fry until golden. Remove and transfer to the strainer.
- Add 2 tablespoon raisins and fry until golden brown. Remove and transfer to the strainer.
- Add 2 tablespoon sesame seeds and fry until golden. Remove and transfer to the strainer.
- Add a handful of curry leaves and fry until it splutters. Remove and transfer to the strainer.
- All fried and ready.
- Transfer all fried ingredients to a mixing bowl. Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, salt to taste and a small pinch hing.
- Toss and mix it well.
- Mix well until it is well coated.
Video
Notes
- Poha - Always use thick variety poha, as thin poha will turn oily and soggy very quickly when fried.
- Frying - Fry each ingredient separately to ensure they cook evenly and stay crispy to prevent sogginess.
- Strainer - Use a fine holed strainer that will fit inside the kadai or pan.
- Oil - Use just enough oil to fry the poha. This helps avoid it soaking up too much oil, keeping it light and crispy.
- Frying temperature - Ensure the oil is hot enough but not smoking. This will make the ingredients crispy without burning them.
- Customize spices - You can add roasted jeera powder and chat masala powder for extra kick.
- Cooling - Allow the mixture to cool completely before storing it. This helps it stay crisp for a longer time and prevents it from becoming soft.
Torviewtoronto
looks fabulous and flavourful
roshini
just tried out this recipe . my aval mixture is extremely oily , any suggestions to reduce this pl
SHARMILEE J
As I've mentioned add very little oil while frying , after frying drain in tissue paper
Lola Manoharan
Hi, Can the aval be roasted in an oven or dry roasted in a pan with just a smear of oil to solve the problem of extra oil?Or will it turn out hard? Any suggestions? Thank you!
Sharmilee J
It wont be crisp so better to deep fry
Sreekala Panicker
You didn’t include the peanuts in your process though it’s there in the ingredient list. Might be an oversight. Otherwise the recipe is really good! Thank you!
Sharmilee J
I used roasted peanuts so did not deep fry it.