Poha Chivda Recipe | Patla poha chivda recipe | Maharashtrian style poha Chivda | How to make patla poha Chivda Recipe | Thin flattened rice indian style trail mix recipe with step by step instructions and pictorial presentation

Poha Chivda Recipe | Patla poha chivda recipe is a vegan-gluten free, quick to make dry snack made with patla poha/flattened rice, dry coconut, peanuts, dry fruits and some spices.

It’s a must make dry snack recipe during Diwali. It’s very easy, simple and quick to make and it stays good for many days when stored in airtight container.

What I love the most about this recipe is it’s simplicity. It is mildly spicy, has a perfect sweetness, lovely crunch from thin poha & thinly sliced coconut, and nuttiness from dry nuts and peanuts.

Which poha to use to make Poha Chivda Recipe | Patla poha chivda recipe

For making this recipe it’s always good to use thin variety of poha. However, you may use thick variety, but it may not give you the same results.

Likewise thick variety of poha is used  for making Poha Alu Raj Kachori.

Ingredients required

For making this indianised trail mix, poha chivda, the very important ingredient is thin variety of poha.

In addition to that, you will need peanuts, dry nuts like cashew & almonds, sliced dry coconut, roasted chana dal, curry leaves, ajwain/carrom seeds, and powdered sugar. The spices used are turmeric, and red chilli powder.

Many variations of the chivda recipe

Every region has its own recipe variations to make this chivda. Traditionally to make this chivda every Ingredient is deep fried and then mixed together.

This being a very versatile recipe, I have given it my own touch, by not deep frying. This recipe is a mixture of Gujarati & Maharashtrian style chivda recipe.

I have stayed in gujarat in my growing up years and post my marriage I am settled in Mumbai.

So this gives me the opportunity to take liberty of clubbing two cuisines, and we love it the way it turns out.

So here I present my style of chivda with little variations of the authentic recipe.

If you are looking for more diwali sweets recipes, do check out the following on the blog –

Easy kalakand

Coconut and roasted peanut pops

Karachi halwa

Doodh ke Ladoo

Boondi Ladoo

Step by step instructions and pictorial presentation to make chivda

Heat a thick bottom non stick pan and dry roast thin poha on slow heat. Keep swirling the pan so that it gets roasted evenly.

The poha will start to curl and gets crisp once roasted properly.  It will take around 10 minutes. Take out in a bowl and  keep aside to cool.

In the same pan heat oil on low flame. Shallow fry peanuts first. Once they are done, remove in a bowl then add sliced coconut. Remove in a bowl.

Next add roasted chana/dalia, once it’s done, remove and keep side in a bowl. To the same pan add dry fruits and fry on low heat, once it’s browned remove and keep in the bowl.

When everything is done, to the same oil put ajwain/carrom seeds. Once it starts to crackle, add curry leaves. Saute nicely and add turmeric powder and red chilli powder.

Immediately mix in thin poha, and all shallow fried Ingredients. Mix well so that turmeric and chilli powder coats well.

Finally add salt and powdered sugar to this and give a gentle stir.

Turn off the flame and allow the chivda to cool down completely. Fill this in an air tight container and enjoy for days to come.

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Poha Chivda Recipe | Patla poha chivda recipe

Poha Chivda Recipe | Patla poha chivda recipe is a vegan-gluten free, quick to make dry snack made with patla poha/flattened rice, dry coconut, peanuts, dry fruits and some spices.It's a must make dry snack recipe during Diwali. It's very easy, simple and quick to make and it stays good for many days when stored in airtight container.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: snacks

Cuisine: Indian

Keyword: Patla poha chivda, thin poha chivda, flattened rice trail mix, how to make Maharashtrian style chivda

Author: Lata Lala

Ingredients

• Patla poha/thin flattened rice - 250 grams
• Peanuts - 100 grams
• Dalia/Roasted chana - 100 grams
• Dry coconut - 1/2 chopped into thin slices
• Cashewnut - 50 grams
• Almonds 50 grams
• Curry leaves - handful
• Powdered sugar - 2 to 3 tsp
• Ajwain/carrom seeds - 1 tbsp
• Salt to taste
• Red chilli powder - 1 tbsp
• Turmeric - 1/2 tsp
• Oil - 2 tsp

Instructions

• Heat a thick bottom non stick pan and dry roast thin poha on slow heat.
• Keep swirling the pan so that it gets roasted evenly.
• The poha will start to curl and gets crisp once roasted properly.
• It will take around 10 minutes. Take out in a bowl and  keep aside to cool.
• In the same pan heat oil on low flame. Shallow fry peanuts first.
• Once they are done, remove in a bowl then add sliced coconut. Remove in a bowl.
• Next add roasted chana/dalia, once it's done, remove and keep side in a bowl.
• To the same pan add dry fruits and fry on low heat, once it's browned remove and keep in the bowl.
• When everything is done, to the same oil put ajwain/carrom seeds.
• Once it starts to crackle, add curry leaves. Saute nicely and add turmeric powder and red chilli powder.
• Immediately mix in thin poha, and all shallow fried Ingredients.
• Mix well so that turmeric and chilli powder coats well.
• Finally add salt and powdered sugar to this and give a gentle stir.
• Turn off the flame and allow the chivda to cool down completely.
• Fill this in an air tight container and enjoy for days to come.

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