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Poha Chivda Recipe

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings3 people
AuthorSharmilee J

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.
Nutrition Facts
Poha Chivda Recipe
Amount Per Serving (100 g)
Calories 330 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 17mg1%
Potassium 200mg6%
Carbohydrates 61g20%
Fiber 4g17%
Sugar 0.5g1%
Protein 8g16%
Vitamin A 576IU12%
Vitamin C 200mg242%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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