Poha Chivda | Poha Mixture | Holi Special Snack.

Poha Mixture or Poha Chivda is an Indian snack recipe which is made during festivals. It is made with flattened rice, peanuts, curry leaves, dried coconut, and cashew nuts. Mix it with spices and voila a tasty tea snack is ready to serve to your guests. In India, we make a variety of delicacies during festivals and this Poha Chivda is loved by all.

Make this Poha Chivda and store it in an airtight container and it will last for days. Since Holi is around the corner, try this recipe for your loved ones. In this recipe, I have fried the poha and then used it. Some people use roast it first and then make it.

Very easy and quick to make. With few ingredients in your kitchen, Poha Chivda will be ready in minutes.

Let’s get started.

 

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Poha Chivda | Poha Mixture | Holi Special Snack.
An Indian snack recipe which is made using flattened rice and spices. A must try recipe during festive season.
Course snack
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course snack
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a kadhai. Take enough oil so that we can fry Poha, peanuts and cashew nuts.
  2. Place the Poha in a medium size sieve with a handle and dip it in hot oil. The poha will get fried and will be increased in size. Take it out, drain the oil and put it on a absorbant paper/tissue paper.
  3. If you don't have a sieve, put poha in the kadhai and take it out with a big spoon. Drain the excess oil and put it on tissue paper.
  4. In the same kadhai, add peanuts and cashew nuts. Fry them till they become golden brown and take it out. Drain the oil and put them aside.
  5. Switch off the heat and in the same kadhai, fry green chillies and curry leaves. Always cut green chillies before frying. Also, please be careful while frying curry leaves as they splutter. Take them out.
  6. Now in a big thali or a big mixing bowl. Add fried poha, peanuts, cashew nuts, fried curry leaves, green chillies. Add haldi, lal mirch, citric acid, sugar and salt. Toss it well. The oil on the poha will help in sticking these masalas. Make sure you add the masalas as soon as you fry.
  7. Toss it well and store it in an air tight container. Voila, Poha Chivda is ready to serve.
Recipe Notes
  • You can also add sliced dry coconut. Just deep fry it with the cashew nuts.
  • You can add sev,boondi, aloo laccha chips too. It's optional.
  • Be careful while frying the poha, curry leaves, and green chilies.
  • Fry Poha in batches.
  • Adjust the masala according to your taste.
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6 Comments

  • Reply
    Divya negi
    March 18, 2019 at 11:20 am

    Love it poha is my favourite

  • Reply
    Sonal
    March 18, 2019 at 3:27 pm

    Amazing! β™₯

  • Reply
    sasmita
    March 19, 2019 at 8:31 pm

    This is something , which can be eaten during puja day . will ask my mom to make this . looks and sounds delicious πŸ’•

  • Leave a Reply