Poha Chivda recipe | Poha Mixture recipe is a yummy, sweet, and spicy snack. It has many textures and flavors which makes it so delicious! We will be making this snack with simple ingredients and just a little bit of oil instead of deep-frying to make it lighter and non-greasy 🙂

We will be using Poha to make this snack. Basically, Poha is nothing but flattened rice flakes or beaten rice flakes. We have used a thin variety of Poha. It is known as Patla Poha. The thicker version is used to make another snack called Matar Poha. You can also make poha idlis with the thick poha flakes. Poha Chivda recipe | Poha Mixture recipe should be made only with Patla Poha (thin variety).

Poha Chivda recipe | Poha Mixture recipe

I usually make this Poha Chivda recipe | Poha Mixture recipe in a large batch and store it for 2-3 weeks as I simply love snacking on this. Though I don’t drink tea or coffee, this snack is a must in my house. My husband is not too fond of this mixture, he finds the Murmura Chivda more to his liking. So that is another munchy that I often make in a large batch 🙂

Traditionally this recipe involves a lot of frying. This is my Mom’s recipe, she used to fry each element and then mix them all together to make the Poha Chivda recipe | Poha Mixture recipe. But following a low-calorie diet, she later switched to a non-deep-fried version and I have just adopted her recipe 🙂 It is a fool-proof and super delicious recipe and never disappoints!!

Poha Chivda recipe | Poha Mixture recipe

I’m sure everyone has their version of this Poha Chivda recipe | Poha Mixture recipe with some changes but principally it remains the same. This is made during festivals too for savory snacks along with many other sweets and savories. You can make this for Diwali or Holi, etc.

Some other yummy recipes for Diwali
Kesar Peda
Instant Doodh Peda
Besan Ladoo
Khasti Mathri 
Instant Chakli
Mysore Pak

Let us make some delicious Poha Chivda recipe | Poha Mixture recipe now.

This recipe goes rather quickly once you start, so I will suggest you keep all the ingredients ready.

Poha Chivda recipe | Poha Mixture recipe

Then, dry roast the poha in a large wok for 8-10 minutes. The colour doesn’t change but the poha needs to crisp up nicely.

Poha Chivda recipe | Poha Mixture recipe

Remove the roasted poha and keep it aside.

Next, heat the oil in the same wok. Once the oil heats well, add the peanuts and fry them until crispy.

Poha Chivda recipe | Poha Mixture recipe

Then add the cashews and the split chana dal (Dalia). Fry them for 3-4 minutes or until they turn golden.

Poha Chivda recipe | Poha Mixture recipe

Next, add the coconut slices, red chilies, curry leaves, cumin, and mustard seeds. Also, add the hing at this point. Saute till the coconut slices turn golden.

Poha Chivda recipe | Poha Mixture recipe

Lastly, add the turmeric powder, powdered sugar, and salt. Mix well.

Poha Chivda recipe | Poha Mixture recipe

After this, add the roasted poha. Mix well but careful as to not break the crispy ingredients.

Once mixed, remove the chivda from the wok. Cool it on a large platter. Once it has cooled completely, store it in an airtight container. This Poha Chivda recipe | Poha Mixture recipe stays fresh for up to 2-3 weeks.

Poha Chivda recipe | Poha Mixture recipe

Poha Chivda recipe | Poha Mixture recipe
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Poha Chivda recipe | Poha Mixture recipe

Poha Chivda or Indian Trail Mix is very easy to make! It is a very popular snack served with tea. It is even made during Diwali and other festivals! The best part is that this is made with minimal and comes together in just 15-20 minutes! 

Course Breakfast, Lunch Box, Snack, Tea Time
Cuisine Indian, Maharashtrian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 cups
Author Shreya Ashish Tiwari

Ingredients

  • 3+1/2 cup thin flattened rice flakes patla/ patal poha
  • 1/3 cup raw peanuts singdana
  • 3 tbsp daliya/ puttani dal fried split gram lentils
  • 2 tbsp refined oil
  • 12-15 nos. cashews, split kaju
  • 3 tbsp dry coconut, sliced / coconut chips nariyal ka sukha gola
  • 1+1/2 tsp cumin seeds jeera dana
  • 1+1/2 tsp mustard seeds rai dana
  • 3-4 nos. whole,dry red chilies akhi. sookhi lal mirch
  • 10-12 nos. fresh curry leaves kadi patte
  • a pinch of asafoetida hing
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder haldi
  • 1+1/2 tsp powdered sugar pissi cheeni

Instructions

  1. This recipe goes rather quickly once you start, so I will suggest you keep all the ingredients ready.

  2. Then, dry roast the poha in a large wok for 8-10 minutes. The color doesn't change but the poha needs to crisp up nicely.

  3. Remove the roasted poha and keep it aside.
  4. Next, heat the oil in the same wok. Once the oil heats well, add the peanuts and fry them until crispy.

  5. Then add the cashews and the split chana dal (Dalia). Fry them for 3-4 minutes or until they turn golden.

  6. Next, add the coconut slices, red chilies, curry leaves, cumin, and mustard seeds. Also, add the hing at this point. Saute till the coconut slices turn golden.

  7. Lastly, add the turmeric powder, powdered sugar, and salt. Mix well.

  8. After this, add the roasted poha. Mix well but careful as to not break the crispy ingredients.

  9. Once mixed, remove the chivda from the wok. Cool it on a large platter. Once it has cooled completely, store it in an airtight container. This Poha Chivda recipe | Poha Mixture recipe stays fresh for up to 2-3 weeks.

Recipe Notes

1 cup = 220 ml 

Love,
Shreya

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