Perfect with a cup of masala chai. Poha Chivda is a savory snack mix made with a variety of deep fried ingredients. This perfect tea time snack is naturally vegan and gluten-free. It is fairly quick to make and doesn’t require much prep. Namkeen Poha is commonly prepared on Diwali but can be enjoyed at any time of the year. Poha are also known as rice flakes. This flattened rice is made by parboiling before flattening. It is used in popular recipes such as Bateta Poha and Poha Kachori. If you love chevdo, you must try this Kenyan Chevdo and Cereal Chevdo and Cornflakes Chevdo (Makai No Chevdo)
Ingredients
Poha – this particular version is made from thick poha (aka jada poha) rather than thin poha Oil to deep fry Raw peanuts Raisins – I have used yellow. Green chilies round cut Curry leaves Coconut shavings Spice mix: red chilli powder, turmeric Powder, Salt to taste, powdered sugar, citric acid powder Optional additions: cashews
Equipment
Kadai or pan for frying Metal sieve
How to make Poha Chivda
In a bowl, mix together the red chili powder, turmeric powder, powdered sugar, salt and citric acid. Heat oil in a kadai. Once the oil is hot, you can start frying the ingredients. Keep the heat low/medium to fry the first lot of ingredients. Place the curry leaves in the sieve and lower into the hot oil gently. Careful as it may splutter. Once the curry leaves are crisp, remove into a bowl. Now fry the chillies in the same way. Repeat with the nuts, raisins and dry coconut slices. Now, turn the heat high and add the poha. Add a small amount of poha at a time as they significantly enlarge upon frying. They crisp up fast so remove the sieve quickly from the hot oil. Repeat until you have used all of the poha. Whilst the mixture is still hot, add in the spice mix. Mix well and adjust any flavours.
Expert tips
Ensure to properly fry the curry leaves and chillies or else moisture can remain. Add the spices whilst the mix is hot so sticks well. Pour a little of the oil from the kadai to help with sticking. Allow flavours to sit for 30 minutes before making adjustments. Allow to cool totally before servin.
Storage
It is important to properly store chevdo so that it can last for longer periods. Firstly, check that it has totally cooled to room temperature. Then, store in an airtight container. Chevdo can keep at room temperature for 8-10 days. When opening the container to serve, shut it as soon as possible.
Other Diwali Snacks Recipe
Farsi Puri Ratlami Sev Masala Fulwadi As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
Note – This recipe was first published in March 2018. The post has now been updated with more helpful content – the recipe remains the same.
