Oven Roasted Poha Chivda

Chivda / Oven roasted poha chivda  – is a kind of crispy snack prepared with roasted poha, puffed rice and combination of nuts and dals. This version is slightly healthy as its roasted in traditional oven instead of deep frying. You can make this ahead time and store in air-tight container to retain freshness. Just serve as a tea time snack or munch it whenever you have snack attack.

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Print Recipe

Oven Roasted Poha Chivda

Chivda is a kind of crispy snack prepared with roasted poha, puffed rice and combination of nuts and dals. Easy, Healthy & Guilt free evening Snack!

Prep Time10 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Snack

Cuisine: Indian

Keyword: chivda, easy, healthy, kidssnack, poha, snack

Servings: 7 cups

Author: Mullai Madavan

Ingredients

Ingredients

• 4 cups Poha /Aval / Flattened rice thin variety
• 2 cups Puffed rice / Pori / Murmura white
• 1/4 cup Peanuts
• 1/4 cup Roasted gram / Pottukadalai / dalia
• 2 each Green chillies minced
• 1/2 teaspoon Red Chilli powder spicy
• 1/4 teaspoon Turmeric powder
• 1/4 teaspoon Asafoetida
• 1 teaspoon Cumin seeds optional
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Salt
• 20 leaves Curry leaves
• 3 each Dry red chilli
• 4 Tablespoons Oil
• 1/2 teaspoon Sugar optional
• 1/4 cup Raisins optional
• 10 each Cashews optional

Instructions

• Spread the poha in oven safe tray and roast them at 200 F for 1 hour mixing or shaking them every 15 minutes to avoid burning. You may either dry toast or add a few drops of oil.
• Roast the puffed rice/ murmura also on a separate tray at same temperature of 30 minutes turning them every 10 minutes.
• In a wide kadai heat oil and splutter the mustard seeds first then follwed by the cumin seeds, finely chopped green chilies, broken red chillies and curry leaves. Let them all fry for few seconds, then add the dalia/pottukadalai, roasted peanuts, asafoetida powder, turmeric and salt. (if adding sugar and raisins, include at this stage)
• Once done, either transfer the talipu to the roasted poha and puffed rice or add the puffed rice and poha to tawa and lightly mix and fry for few minutes. Sprinkle add red chili powder at this stage and toss the mixture to coat evenly. Let cool the store in air-tight container for upto a week.
• Serve it along with tea or coffee.

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Please use thin poha for this recipe as its easy to make it crispier compared to the thick poha.  Spread the poha in oven safe tray and roast them at 200 F for 1 hour mixing or shaking them every 15 minutes to avoid burning. You may either dry toast or add a few drops of oil.

Roast the puffed rice/ murmura also on a separate tray at same temperature of 30 minutes turning them every 10 minutes.

In a wide kadai heat oil and splutter the mustard seeds first then follwed by the cumin seeds, finely chopped green chilies, broken red chillies and curry leaves. Let them all fry for few seconds, then add the dalia/pottukadalai, roasted peanuts, asafoetida powder, turmeric and salt. (if adding sugar and raisins, include at this stage)

Once done, either transfer the talipu to the roasted poha and puffed rice or add the puffed rice and poha to tawa and lightly mix and fry for few minutes. Sprinkle add red chili powder at this stage and toss the mixture to coat evenly. Let cool the store in air-tight container for upto a week.

Serve it along with tea or coffee.  Try our VEGETABLE PUFFS

Notes

Makes about 6- 7 cups of chivda.

Adjust spice level with more red chillies  or powder.