Poha Chivda ranks among my favourite snacks. Sweet, spicy, and salty, this traditional poha-based dish is a medley of tastes that is quite unparalleled. The only drawback is that everything in it is deep-fried. This Diwali I took it upon myself to make a low oil, low calorie version that is just as delicious as the original and boy did I succeed!
For those who are unfamiliar with this snack, Chivda Poha is a mix of deep-fried poha, peanuts, cashews, and raisins spiced up with sugar, salt, green chillies and red chilli powder. You are never quite sure what taste waits you on the next handful!
Step-by-Step Recipe for a Low-Oil Version of Poha Chivda
Time: 30 Minutes
Equipment: 8″ Saucepan
- Thick Poha – 3 Cups
- Peanuts – 1/3 cup
- Fried Dal – 1/4 cup
- Cashews – 10 to 12
- Raisins – 20 to 25
- Green Chillies – 4
- Red Chilli Powder – 1 tsp
- Turmeric – 1/2 tsp
- Sugar – 1 tsp
- Oil – 2 tbsp
- Curry Leaves – A Few
- Salt to Taste
- Cut the green chillies into 1/4″ pieces.
- Break the cashews in half.
- Heat the saucepan.
- Coat the saucepan with 1 tbsp oil.
- Lower the heat.
- Add the poha to the pan and mix well till it is coated with oil.
- Turn the heat up to medium.
- Roast the poha till it is puffed up and brown.
- Take out the poha into a plate and set aside.
- Add 1 tbsp oil to the plate.
- Add the roasted chana, peanuts, cashew nuts, raisins, green chillies, and curry leaves.
- Stir-fry till peanuts, roasted dal, and cashew nuts starts to turn brown and the green chillies and curry leaves turn crisp.
- Turn off the heat.
- Add the red chilli, turmeric, sugar, and salt.
- Mix well.
- Add the fried poha.
- Mix well.
- Let the mix cool completely.
- Store the Poha Chivda in an airtight container.
- You can add dry copra pieces as well in step 11. I forgot and remembered only as I was writing this post!