Discover the irresistible crunch of Spicy Maharashtrian Poha Chivda—a classic tea-time snack that’s bursting with flavors and textures! This golden, crispy mixture of thin flattened rice is tossed with crunchy peanuts, roasted lentils, cashews, and a medley of mellowed spices, creating a snack that’s both light and satisfyingly savory. Perfect as an accompaniment to your evening chai, Poha Chivda is also a wonderful side with upma or pohe, making it a must-have in your snack jar all year round. Its longer shelf life means you can enjoy its tantalizing taste for weeks.
The best part? This recipe is a simplified take on the time-honored method seen across Maharashtra and North Karnataka, delivering all that authentic flavor in just minutes. By dry roasting the poha instead of sun-drying, you save time while still achieving delightful crispness. Nuts and coconut are gently roasted for rich depth, while gentle spicing keeps every bite exciting. A hint of sweetness from powdered sugar beautifully balances the heat. Nutritious and vegan-friendly, this homemade chivda is far superior to store-bought mixes. Prepare a batch, let it cool completely, and store in an airtight container—this delectable treat is always ready whenever cravings strike!
Spicy Maharashtrian Poha Chivda Recipe
Print RecipeIngredients
- 3 cup thin poha (flattened rice)
- 2 tbsp oil
- ¼ cup peanuts
- 2 tbsp gram dal (roasted chana dal)
- 10 cashew halves
- 2 tbsp dry coconut, chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chillies, broken
- Pinch of asafoetida (hing)
- Few curry leaves
- ¼ tsp turmeric powder
- ¼ tsp salt
- 1 tsp powdered sugar
Instructions
Dry roast the thin poha in a large pan over medium heat, stirring gently, until it turns crisp and light—this takes just a few minutes. Set aside.
In the same pan, heat oil on low. Add peanuts and roast until golden and crunchy.
Add gram dal, cashew halves, and chopped dry coconut. Stir constantly on low heat until everything is lightly browned and fragrant.
Add mustard seeds, cumin seeds, broken red chillies, a pinch of hing, and curry leaves. Allow the spices to sizzle and release their aroma.
Sprinkle turmeric, salt, and powdered sugar over the roasted mixture.
Return the roasted poha to the pan. Gently combine all ingredients, ensuring the poha is evenly coated with the spices and nuts.
Allow the chivda to cool completely before storing in an airtight container to retain crispness.
Notes
Tips:
Always roast nuts and coconut on a low flame to prevent burning and ensure even browning., For added nutrition and flavor, stir in raisins, sliced almonds, or flax seeds along with the nuts., Adjust the spiciness by adding a touch of red chilli powder if preferred., Let the chivda cool entirely before sealing in a container to keep it crunchy and fresh for longer.
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