Dante Carrillo
Poha Chivda is a popular Indian snack mix made with flattened rice, nuts, spices, and sometimes dried fruit. It is usually eaten as a tea-time snack and is also made for festivals such as Diwali, Ganesh Chaturthi, and Holi. While it is traditionally deep-fried, it can also be made in a healthier way by roasting it in a pan or oven, as this requires very little oil. This paragraph will outline how to make a diet version of Poha Chivda.
| Characteristics | Values |
|---|---|
| Type of Dish | Snack |
| Cuisine | Indian, Maharashtrian, North Karnataka |
| Diet | Vegetarian, Vegan |
| Ingredients | Flattened rice (poha), nuts, spices, dry fruits, salt, sugar |
| Poha Variety | Thin, Medium, Thick |
| Roasting Method | Pan, Oven, Deep-fried |
| Roasting Time | 15 minutes |
| Calories | 155kcal, 246kcal |
| Storage | Airtight container, Airtight jar |
| Shelf Life | 1 week, 2 weeks, 1 month, 2 months |
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What You'll Learn
Choosing the right poha: thin, medium, or thick
Poha Chivda is a popular Indian snack mix made with flattened rice, spices, nuts, and curry leaves. It can be made in several ways, including pan-roasted, oven-roasted, or deep-fried. The type of poha used can vary depending on the preparation method and personal preference. Here is a guide to help you choose the right poha for your Chivda:
Thin Poha:
Thin poha, also known as nylon poha, has a delicate, light, and papery texture. It is ideal for roasting and oven-based recipes. Thin poha is typically used in the lighter and healthier version of Poha Chivda. It is roasted until crispy and then mixed with nuts and spices. However, thin poha can be tricky to cook, as it can easily become mushy or overcooked. It is not recommended for recipes where it needs to be rinsed or soaked, as it can break apart.
Medium Poha:
Medium poha is a versatile option for making Poha Chivda. It works well for both pan-roasted and deep-fried Chivda. Medium poha is less delicate than thin poha and has a lower risk of becoming mushy. It is also suitable for recipes where you want the poha to soften quickly.
Thick Poha:
Thick poha is recommended for deep-fried Chivda as it can withstand the frying process and creates an even crispier texture. It can also be used for pan-roasted Chivda, although it may require a longer cooking time. Thick poha is typically soaked before adding it to a dish, and excess water can be drained off. It is important to ensure that thick poha is thoroughly cooked to avoid any raw texture.
In summary, thin poha is best for roasting and oven-based recipes, while thick poha is ideal for deep-fried Chivda. Medium poha is a good all-rounder and can be used for both pan-roasted and deep-fried preparations. Adjustments may be needed depending on the specific recipe and your personal preference for texture and taste.
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Roasting the poha
Preparing the Poha:
Before roasting, it is essential to select the right type of poha. For roasting, thin or medium poha is recommended. Thick poha is not suitable for this purpose as it will not roast evenly and may turn hard. You can sun-dry the thin poha for 30 minutes to an hour to make it crisp before roasting, but this step is optional.
Roasting on a Stovetop:
To roast the poha on a stovetop, start by heating a wide, heavy-bottomed pan on medium heat. Add 1-2 cups of poha to the hot pan, spreading them evenly. Do not overcrowd the pan, as this will prevent the poha from crisping up. Gently stir or shake the pan to ensure the poha roasts evenly. You can roast the poha in batches if needed. The poha is ready when it turns light and crispy and increases in volume. This process usually takes just a few minutes. Transfer the roasted poha to a large bowl or tray and repeat with the remaining batches, if any.
Roasting in an Oven:
Preheat your oven to 350 F degrees. Place the thin poha in a single layer on a baking sheet lined with parchment paper. Roast at 350 F degrees for around 15 minutes, stirring once or twice, until the poha becomes crispy. The colour of the poha will remain unchanged, but it will become crisp. Once done, transfer the roasted poha to a large bowl.
Tips for Roasting:
- When roasting on a stovetop, regulate the flame to medium or low. High heat can burn the poha quickly.
- Avoid stirring the poha too much, especially if using thin poha, as it can break the delicate flakes. Instead, gently shake the pan to ensure even roasting.
- If using paper-thin poha, reduce the roasting time.
- For a healthier version, use minimal oil or avoid it altogether when roasting.
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Preparing the nuts and spices
Roasting the Nuts:
Start by roasting the nuts to enhance their flavour and texture. You can use a variety of nuts such as peanuts, cashews, almonds, or a combination of your choice. Heat a pan on low flame and add the desired amount of nuts. Keep an eye on them as they can burn easily. Stir or toss them occasionally to ensure even roasting. Roast until they turn a light golden colour. You can also dry roast the nuts in an oven at 350°F for 11 to 13 minutes, stirring once in between.
Preparing Spices and Other Ingredients:
While the nuts are roasting, you can prepare the spices and other ingredients. This may include slicing or chopping coconut, green chillies, curry leaves, raisins, or other dried fruits. You can also prepare the spice mix by combining various spices such as turmeric powder, red chilli powder, cumin powder, coriander powder, kala namak, chaat masala, salt, and sugar. Adjust the quantities of each spice according to your taste preferences.
Combining Nuts and Spices:
Once the nuts are roasted, transfer them to a separate bowl or plate. In the same pan, add the sliced coconut and fry for a minute. Then, add the green chillies and curry leaves. Fry this mixture until the curry leaves are crisp and dry, ensuring that all moisture is evaporated. This step is crucial for extending the shelf life of the chivda and preventing it from becoming soggy. You can also add raisins at this stage and fry them until they swell.
Mixing and Coating:
After the spice and nut mixture is ready, it's time to combine everything. Add the roasted poha to the pan and gently mix it with the nuts and spices. Ensure that you toss the mixture gently without breaking the poha. You can sprinkle powdered sugar midway through mixing to add a touch of sweetness. Continue mixing until the poha is evenly coated with the spices and nuts.
Remember, when preparing the nuts and spices for diet poha chivda, it's important to work on low to medium heat and keep stirring or tossing the ingredients to prevent burning. Always aim for a light golden colour on the nuts and a crisp texture on the spices and curry leaves.
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Combining the ingredients
To make diet poha chivda, you can choose to pan-roast, oven-roast, or deep-fry the ingredients. For a healthier option, pan-roasting or oven-roasting is recommended, as these methods require very little oil.
If you are using thin poha, you can sun-dry the flakes for 30 minutes to an hour, or until they become crisp and flaky. However, if you are short on time, you can dry-roast the thin poha on a pan or in an oven, which will only take a few minutes.
For pan-roasting, heat a wide, heavy-bottomed pan and spread 1-2 cups of poha evenly across the pan. Roast the poha on medium heat, stirring gently and frequently, until they become crunchy and light. Transfer the roasted poha to a large bowl or tray.
For oven-roasting, preheat your oven to 350 F degrees. Place the thin poha in a single layer on a baking sheet lined with parchment paper. Roast for 15 minutes until crispy, stirring once in between.
If you are using thick poha, deep-frying is recommended. Heat oil in a wide, thick-bottomed pan and add the thick poha. Stir and fry uniformly until the poha turns crispy.
Once you have roasted or fried the poha, you can proceed to roast the nuts and spices. Heat oil in a pan and add peanuts, cashews, and dalia (roasted gram dal). Roast until they turn a golden brown colour. You can also add sliced coconut and fry for another minute. Then, add green chillies and curry leaves, and fry until they become crisp and dry. Finally, add turmeric powder and mix well.
Now, you can combine the roasted poha with the nuts and spices. Gently mix the poha with the other ingredients, being careful not to break the delicate poha flakes. You can also add raisins, salt, sugar, and other spices like red chilli powder to taste.
Once everything is mixed well, let the diet poha chivda cool completely before storing it in an airtight container. Enjoy your healthy snack!
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Storing the chivda
The shelf life of the chivda depends on the ingredients used and the preparation method. For example, if you use paper-thin poha flakes, sun-dry them until crisp, and fry the green chilies and curry leaves until they are completely crisp and moisture-free, your chivda will have a longer shelf life. This type of chivda can be stored in an airtight jar for up to two weeks.
On the other hand, if you use thicker poha flakes and roast them in a pan or oven without frying, your chivda will have a shorter shelf life. This type of chivda can be stored at room temperature for up to one week.
It is important to note that chivda should be stored in a cool, dry place. Moisture can cause the chivda to become soggy, so it is best to avoid storing it in humid environments. Additionally, if you are using a glass container, avoid exposing it to direct sunlight, as this can affect the quality of the chivda over time.
If you want to extend the shelf life of your chivda, you can consider storing it in the refrigerator. This will help to keep it crispy and fresh for a longer period. However, it is important to note that the chivda may still be susceptible to moisture, so ensure it is stored in an airtight container.
Overall, by following these storage instructions, you can enjoy your homemade diet poha chivda for up to two weeks, depending on the ingredients and preparation methods used.
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Frequently asked questions
Poha Chivda is a popular Indian snack mix, usually made with flattened rice (poha), spices, nuts, and sometimes dried fruit. It is commonly consumed as an evening snack with tea.
Preheat your oven to 350 F degrees. Place thin poha in a single layer on a baking sheet lined with parchment paper. Roast for 15 minutes until crispy, stirring once in between. Transfer to a large bowl. To the same baking sheet, add peanuts and cashews. Roast for 11 to 13 minutes, stirring once in between, until golden brown. Transfer to the bowl with the poha. Heat 2.5 tablespoons of oil in a pan. Fry raisins for 1 minute, then add curry leaves and stir for 1-2 minutes. Add a spice mix of your choice and combine well. Finally, add the roasted poha and nuts to the pan and mix well.
Heat a wide, thick-bottomed pan on low heat. Add 1.5 to 2 cups of thin poha to the hot pan. Gently shake the pan while stirring to ensure the poha gets evenly roasted. Make sure not to over-stir or mix as this will break the poha. Roast until the poha turns light and crispy. Transfer to a bowl or tray. In the same pan, heat 1 tablespoon of oil. Add peanuts and roast until lightly golden. Next, add cashews and fry until golden. Combine the roasted poha, nuts, and your choice of spices.
You can use a combination of turmeric powder, chilli powder, coriander powder, cumin powder, kala namak, chaat masala, sugar, salt, and amchur (dry mango powder).
If you are short on time, you can dry-roast thin poha on a stovetop instead of sun-drying it. This will make the poha crispy in a few minutes. If you want to add nuts to your Poha Chivda, roast them on low heat to prevent burning and bitterness. You can also add dry fruits like raisins, almonds, and flax seeds to make your snack more nutritious.
