Go Back Email Link
–+ servings
Poha Namkeeen mixture

Poha Chivda

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine Indian
Servings 4
Calories 470 kcal

Ingredients
  

  • 5 Cup Thin Poha/Flattened Rice
  • 1/4 cup Peanut
  • 4 tbsp Almond
  • 4 tbsp Cashews cut into halves
  • 3 tbsp Dried Coconut chips
  • 4 tbsp Raisins
  • 1 Onion thinly sliced
  • 2 Green chillies Chopped
  • 10-12 Curry leaves
  • 1/2 cup Thick Poha
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1.5 tsp Salt
  • 1/2 tsp Black salt
  • 1 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Fennel powder
  • 1/2 tsp Asafoetida
  • 1 tsp Chat Masala
  • 2 tbsp Powdered Sugar
  • 1 Lemon
  • 2 tbsp Oil
  • Oil For deep frying

Instructions
 

  • Heat oil in a Pan/Kadhai and gently fry Almonds, Cashews, dried coconut chips, sliced onion, chopped green chillies and curry leaves with the help of a strainer as shown in video till they are golden. Keep aside.
  • Now fry the thick poha and it will puff, Keep aside.
  • Heat 2 tablespoon oil in a big pan and add Asafoetida, cumin seeds, fennel seeds, mustard seeds, and turmeric powder.
  • Add thin poha and gently mix and roast it on slow heat for 3-4 minutes so that it becomes crunchy.
  • Add raisins and all the fried things from step 1 and mix. Add Salt, Black salt coriander powder, red chilli powder, fennel powder, chat masala and powdered sugar and mix everything well.
  • Squeeze all the juice of lemon and add it in the mixture. Mix well and our Poha chivda is ready to serve. Keep it in a airtight container to consume it in next 2-3 weeks.
    Enjoy....

Notes

  1. You can dry roast the nuts to make them less oily and for healthier version of this namkeen.
  2. You can adjust the quantity of thick poha in this namkeen.
  3. You can skip the fried thick poha and similarly you can make this mixture only with fried thick poha and skipping thin poha.
  4. Roast thin poha on low heat as roasting on a high flame can cause the poha to burn or brown, which will cause it to break. Also, do not roast for longer otherwise it will become hard to chew.
  5. Make sure to sieve the poha before frying and roasting, so as to prevent powder burning in oil.

Nutrition

Nutrition Facts
Poha Chivda
Amount Per Serving
Calories 470 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 1265mg55%
Potassium 202mg6%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 16g18%
Protein 5g10%
Vitamin A 109IU2%
Vitamin C 70mg85%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chivda poha, chivda recipe, poha chivda