Poha Chivda Recipe | Diwali Chivda Recipe | Spiced Corn-flakes Poha Chivda
Poha Chivda is an authentic and traditional savory snacks item which is prepared mainly during Diwali festival, and also as a daily evening tea-time snack. This dry snack item is made from thin poha (flattened rice), corn-flakes, peanuts, dry fruits, and spices. This Chivda tastes yummy with mild spice and sweetness. It is easy to make and can last long for 3 – 4 weeks if stored in air-tight container.
How to make spicy poha cornflakes Chivda with step by step photo recipe. There are a variety of snack recipes in Indian cuisine but all of them differs mainly from region to region but this Chivda recipe is specific in Maharashtra, western India. It is common in Gujrat as well, but with a little sweet taste.
There is a variety of Chivda’s that you can see in the market but the most popular and almost liked by everyone is the poha Chivda and is the one which is preferred during Diwali occasion.
Different Chivda Recipes are:
- Oat’s flakes Chivda
- Cornflakes Chivda
- Mixed Chivda
- Nylon sabudana Chivda
Today’s Special Poha Chivda is going to be savory and sweet in taste. It tastes nice with more crispness. It gets the crisp texture from the roasted poha (flattened rice), roasted peanuts and cashews, and little spice along with powdered sugar (optional). Preparing Chivda for Diwali is one of the easiest recipe and tastier too.
Ingredients for making Poha cornflakes Chivda:
- 3 cups flattened rice (thin poha)
- 1½ cup corn flakes
- ½ cup cashews
- 1 cup pink peanuts
- ¼ cup thinly sliced dry coconut
- ½ cup oil for frying
Ingredients required for tempering Chivda:
- 12 – 15 curry leaves (kadi patta)
- 1tsp cumin seeds (jeera)
- 1tsp mustard seeds (rai)
- 2 green chilies finely chopped
- Pinch of hing (asafoetida)
- ½ tsp turmeric powder
- 1 tbsp powdered sugar
- Salt per taste
- ½ tbsp oil for tempering
Step by step instructions:
Dry roasting Poha:
- Place the thick bottom non-stick pan or kadhai on the gas and heat it on medium-low flame
- Add poha in the kadhai and dry roast it for 4 to 5 mins till it becomes crispy and crunchy
- Lower the flame and stir the poha occasionally, also you can toss the pan so that poha is roasted evenly.
- Try not to continuously stir with the spatula it might break the poha as it is very thin and delicate.
- Do not roast on high flame, poha can get burned and can ruin the taste.
- Once roasted, the texture and color of poha flakes will change and then turn off the flame and keep it aside.
Frying nuts:
- In the same pan, add ½ cup oil and allow it to heat.
- Add corn-flakes and fry it till it becomes crispy and crunchy. Remove it from the pan and place it on a kitchen towel or other bowl.
- Add peanuts and fry it till it becomes golden brown and turns crispy. Remove it from the pan and place it on a kitchen towel or the same bowl where you placed flakes.
- Add cashews and fry it till it becomes golden brown then remove it and place on a kitchen towel or the same bowl where you placed cornflakes and peanuts.
- Now add dry coconut slices and fry it till it becomes golden brown and turns crispy. Remove it and place on a kitchen towel or the same bowl where you placed other fried items.
Preparing temper and mixing Chivda with fried nuts and corn flakes:
- In the same and ½ tbsp oil and heat it on low flame.
- Add rai, jeera, and hing and sauté it till it splutters.
- Now, add curry leaves and green chilies, keep on stirring and sauté till it becomes crispy and crunchy.
- Add turmeric powder, salt, and sugar powder and continuously stir it till the sugar melts and looks like a paste.
- Now, one by one add all the fried nuts, give it a nice mix. Then add fried corn flakes and mix. Finally, add roasted poha and give it a nice mix by stirring it lightly and gently. Alternatively, you toss the pan if you have a practice.
- You can also shake a pan slightly and mix all the ingredients for about 4 to 5 minutes.
- Now, turn off the flame and allow the poha corn flakes Chivda to rest in the pan for 2 more minutes and cover it with the lid as it gives a nice aroma to Chivda.
- Now, remove the Chivda from the pan to a large plate. Allow it cool down to room temperature and store it in an air-tight container.
Tips for making crispy crunchy Chivda:
- Use a thick bottom pan for roasting poha and roast on low flame.
- Use thin flattened poha for getting crispier Chivda.
- Most importantly, stir the poha occasionally while roasting to avoid breaking of poha instead you can toss or shake the pan.
- You can even microwave the poha for 1 min instead of roasting or maybe leave it in a hot sun for a few hours.
- Do not roast on high flame as poha will get burned, more browned and would even lead to breakage of poha.
- Additionally, if you want you can add crushed garlic, fried raisins, and roasted flax seeds to make it more nutritious.
- You can always change the quantity of spices as per your taste.
