Poha chivda

Poha chivda is a tasty tea time snack made from flattened rice, spices, nuts and raisins. It tastes great along with some chai! Make a big batch of this snack and you'll have a delicious snack waiting for you whenever you feel like you need a pick me up. There are several variations to making poha chivda, such as roasted vs. deep fried. This poha chivda is roasted, which is healthier than the deep fried version. It doesn't require to constantly attend to the chivda as its frying!

In short this poha chivda is 

• A healthy snack to have alongside some chai 
  
  
• Easy to make 
  
  
• Keeps well for ~1 month in an airtight container 

Ingredients 

2 1/2 cups thin poha (thick poha won't roast as well) 

1/4 cup raw unsalted cashews 

1/4 cup raw unsalted peanuts
10 curry leaves, frozen or fresh 
1/4 cup golden/yellow raisins 
1/4 cup desiccated coconut (optional)
2 tsp powdered sugar 
Salt to taste 
Vegetable oil, around 2 tbsp
 

You'll need these spices 
Pinch hing (asafoetida) 
1/2 tsp turmeric 
1/4 tsp kashmiri red chilli powder 

Method

• Preheat your oven to 180°C/350°F. Line a metal sheet with baking paper. 
  
  
• Spread out the poha in a single layer on the baking sheet. Roast in the oven for around 15 minutes until crisp, stirring once in between. The poha won't change in colour, so don't be tempted to leave it in for longer! Once roasted, remove and place in a bowl.
  
  
• Next, spread out the cashews and peanuts on the same baking tray. Roast the nuts in the oven for 15 minutes until golden. Once roasted, remove and place in the same bowl as the poha. For the remainder of the recipe, you won't need to use your oven. 
  
  
• Take a non-stick frying pan and place on a low-medium heat. Add the coconut (if adding) and roast until golden. Once roasted, add to the poha and nuts. 
  
  
• Place the frying pan on the heat and add the vegetable oil. Add the raisins and fry until they puff up. Remove the raisins, leaving the oil in the pan and add them to the poha, coconut and nuts. 
  
  
•  Next in the pan, add the turmeric, kashmiri red chilli powder, asafoetida, and curry leaves. Fry until the curry leaves turn crisp and then add to the chivda mixture. Mix well to ensure that the spices are evenly distributed! You won't each poha flake to turn a pale yellow. 
  
  
• Add the powdered sugar, salt to taste and mix well. Enjoy poha chivda with chai or as a tasty mid-afternoon snack!