Go Back
Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)

Poha Chiwda (Traditional Indian Snack)

Recreate this healthy, easy-to-make, and snacking-favorite at home with rice flakes and readily-available spices. Relished by people of all ages, this festive savory is ready in less than 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5
Course: Snack
Cuisine: Indian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Poha/Beaten rice preferably thin and roasted
  • Jeera/Cumin
  • 1/2 tsp Rai/Mustard seeds
  • 1/4 tsp Urad dal
  • 1/4 tsp Chana Dal
  • 2 tbsp Fried dal bengal gram roasted
  • 1/2 cup Peanuts
  • 1 tsp Chilli powder
  • 1/4 tsp Turmeric powder
  • 1-2 sprigs Curry leaves
  • 1 tsp Chaat masala
  • 1 tsp Immunity boosting powder recipe
  • Pink salt to taste
  • 1-2 tbsp Cold pressed coconut Oil

Equipment

  • Cooking pan/iron kadhai

Method
 

  1. Heat oil in a pan, add mustard seeds, jeera, urad dal and chana dal.
  2. When they start spluttering, add peanuts and bengal gram.
  3. Now add chilli powder, turmeric powder, salt, curry leaves, chaat masala and Immunity powder.
  4. Add poha now and fry well in medium heat until poha is well roasted (around 10 mins in medium flame is good enough).
  5. Switch off the flame and let it cool.
  6. Store in airtight containers.

Notes

  • Poha is rich in iron and fiber, easy to digest too.
  • Adding the peanuts, chana dal, bengal gram and urad dal makes it rich in protein too.
  • It has a longer shelf life and can be stored in airtight containers for 7 to 10 days.
Variations
  • You can add makhana for extra crunch.
  • Nuts and seeds can be added too.
  • Poha can be replaced by oats in this recipe too.