Roasted Poha Chivda

Poha chivda is the savoury half of the Diwali snack tin: thin flattened rice roasted until crisp, then tossed with peanuts, curry leaves, coconut and a little sugar. This roasted version uses only a few tablespoons of oil and keeps for three weeks.

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Roasted Poha Chivda

Light, crunchy roasted flattened-rice snack mix with peanuts, curry leaves, coconut and cashews, made with very little oil.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 10 servings (about 5 cups)

Course: Snack

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups thin poha (flattened rice) about 120 g; thin, not thick, poha
• 3 tbsp oil
• 0.33 cup raw peanuts about 50 g
• 0.25 cup roasted chana dal (dalia)
• 2 tbsp cashews
• 2 tbsp dry coconut slices optional
• 1 tsp mustard seeds
• 20 curry leaves
• 2 green chillies, slit or 2 dried red chillies for longer keeping
• 0.5 tsp turmeric
• a pinch of asafoetida (hing)
• 0.75 tsp salt
• 2 tsp powdered sugar adjust to taste
• 2 tbsp raisins optional

Equipment

• 1 Wide pan or kadai
• 1 Large mixing bowl

Method

 

1. Sieve the poha to remove any dust. Dry-roast it in a wide pan over low heat for 10 to 12 minutes, stirring gently, until crisp. Crush a flake between your fingers: it should snap, not bend. Tip it into a large bowl.
2. Heat the oil in the same pan over medium heat. Fry the peanuts until crunchy, about 3 minutes.
3. Add the chana dal, cashews and coconut slices and fry until golden, about 1 minute.
4. Add the mustard seeds and let them crackle. Add the curry leaves and chillies and fry until crisp. Lower the heat and stir in the turmeric and asafoetida.
5. Pour this over the poha, add the salt, sugar and raisins, and toss gently until every flake is coated.
6. Spread out and cool completely before storing.

Notes

Make ahead: up to 2 weeks before Diwali.

Storage: airtight jar at room temperature for up to 3 weeks. Fry the curry leaves and chillies until fully crisp, because moisture shortens the shelf life.

Gluten-free: poha is naturally gluten-free, but most asafoetida is blended with wheat flour. Use a gluten-free asafoetida or leave it out.

Oven roasting: spread the poha on a tray and roast at 150°C (300°F) for 10 to 12 minutes, stirring once.

Short on time: crisp the poha in the microwave in two batches, 2 to 3 minutes each, stirring every minute, while the nuts fry on the stove. More shortcuts for busy weeks are in our Diwali faral guide.

Quick swap: no time this week? Make our 10-minute cornflakes chivda instead, or see all quick Diwali sweets and snacks.

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Diwali Faral in Under 2 Hours: The Busy Person’s Plan

Too busy to make faral this Diwali? The ebook gives a quick replacement for every classic sweet and snack, so you can make six in under 2 hours over three short evenings. Plans, one shopping list and gift labels in one printable PDF.

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