While you are here, also check out some of the best evening snacks and traditional Diwali party snacks.
Recipe card
Why you’ll love this recipe?
Ingredients
Poha: Use thin poha while making chivda for best results. It is also available as rice flakes, flattened rice, or beaten rice in any Indian store. Nuts and seeds: Chana dal, almonds, cashews, peanuts, raisins, sunflower seeds, pumpkin seeds, you can add anything available in your pantry. Spices: turmeric powder, hing, salt, sugar, and cumin seeds are added. Other ingredients: coconut slices, green chilies, ginger, garlic, and curry leaves are optional, but adding them will only enhance the taste of your snack. See the recipe card below for a full list of ingredients and measurements.
Making of the best poha chivda namkeen
Dry roast the poha
Heat a non-stick pan on medium heat. Once the pan is hot, switch the flame to low. To this, add poha and dry roast for 3 to 4minutes till the poha becomes crispy and crunchy. Transfer the roasted poha to a plate.
Roast all the nuts and spices
In the same pan, add coconut oil. Once the oil is hot, add mustard seeds. When the mustard seeds start to splutter, add green chile, ginger, garlic, and curry leaves and saute until they turn crisp. Next, add chana dal, almonds (cashews/peanuts), raisins, dry coconut slices, and cumin seeds and saute till they become light golden in color and crispy. Make sure the flame is low. Now add hing/asafoetida, turmeric powder, red chile powder, salt, and sugar and saute for 30 seconds. To this, add the roasted poha and toss lightly till everything is well incorporated and saute for 2 to 3 minutes. Let the chivda cool down completely. Store this in an airtight container. Serve it as an evening snack with a cup of coffee or tea or as a Diwali namkeen.
Chef tips to make the crispy poha chivda
Use a non-stick pan or thick bottom pan to prepare this recipe. Use thin poha to make chivda. Most of the ingredients here are optional. Add only those available in your pantry and what your family loves. When dry roasting the poha, do not overcrowd the pan at once. You may not get the crunchier texture. See that the poha can be spread evenly. If not, roast them in batches. Make sure the flame is on low. Otherwise, the poha and nuts will get burnt. Toss or mix gently once you add the poha, or else it might break. The ingredient list may look lengthy. I have listed all the ingredients that are traditionally added to make namkeen during festivals. For a quick snack, you can simply make this with minimal nuts and spices. You can even roast the poha in the microwave or sun-dry the poha. Instead of poha, you can even use murmura, oats, or cornflakes to make the corn chivda. If you are a beginner and worry that spices or nuts will get burnt, then you can roast each nut separately first, transfer them to the plate, make the tempering, add spices, and then combine everything together.
Storage and Make ahead
Chivda is the best make-ahead Indian snack and namkeen recipe for Diwali or any special occasion. You can store them in an airtight container for up to 15 days. I don’t think it will last that long as it is so tasty.
More quick snacks at home
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