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–+ servings

Thin Poha Chivda- How to make it crisp and spicy

Crisp the Poha, Daaliya and Murmura in the oven, microwave or stove-top. Fry the chillies, coconut slices and peanuts till crisp. Make tadka in a large wok, add the seasonings, fried ingredients and the crisped Poha, Daaliya and Murmura. Stir gently for a few minutes over low heat to mix well. Cool and serve wth tea/coffee/lemonade. Enjoy!
5 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Snack
Cuisine Indian, Maharashtrian
Servings 20 people
Calories 198 kcal

Equipment

  • Traditional Convection Oven and/or microwave oven for crisping Poha is preferred; if not available, this can be done on the stove-top.
  • Large wok (about 14 inch diameter), is preferred for making this Chivda; if not available, a large stockpot (8-12 quart/liter) can be used instead.

Ingredients
  

  • 8 cups Thin Poha a 14 oz/400g pkg has about 8-9 cups; also called beaten rice, flattened rice, Pauaa, Chuda, Chire, Aval, Avalakki, etc.
  • 2 cups Murmura (puffed rice) OK to use less if you wish (1 cup OK)also called Kurmura, Mamra, Moori/Moodi, etc,; any variety OK; if not available, OK to use Rice Krispies cereal instead.; also OK to completely omit if not available, but you will need to decrease the quantity of seasonings, especially the salt
  • 1/4 cup Oil + 1 tbsp more, if you like; I like to use peanut oil, but any edible oil is fine; I do not recommend using Extra Virgin Olive oil for making this Chivda.
  • 15-20 leaves Fresh Curry leaves Washed, towel-dried to remove excess moisture; if not available, dried curry leaves OK
  • 2-3 whole Fresh Green chillies (medium spicy) any variety of medium spicy chillies - Serrano pepper works well; sliced about 1/4 inch thick (or thinner, if the chilli is very fleshy)
  • 1 cup Raw peanuts with skin preferred; if not available, blanched peanuts OK; if raw peanuts not available, roasted peanuts OK.; see Recipe Notes for modified directions if using roasted peanuts; OK to use less if you wish (1/2 cup OK); for nut-free ideas, see Recipe Notes
  • 1 tsp Mustard seeds small black mustard seeds preferred; larger black seeds OK too
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 3/4 tsp Turmeric divided into 2 portions - (1/4 tsp + 1/2 tsp)
  • 1/4 tsp Asoefetida (Hing) if not available, OK to omit, but it will change the flavor
  • 1 tsp Salt divided into 2 portions - (1/4 tsp + 3/4 tsp)
  • 1 cup Daaliya also called Phutaana, roasted Chana; OK to use less if you wish (1/2 cup OK)
  • 3/4 cup Dried Coconut chips; OK to use less if you wish (1/2 cup OK); if not available, OK to omit
  • 2 tbsp Sesame seeds OK to use less if you wish (1 tbsp OK); I like brown sesame seeds, but white seeds OK too
  • 1 tbsp Coriander powder
  • 2 tsp Cumin powder
  • 2 tsp Fennel powder
  • 3-4 tsp Sugar adjust as per taste preference
  • 1 tsp Amchur break up lumps before adding

Instructions
 

  • Prepare to crisp the thin Poha in the oven (Method 1) or microwave (Method 2) :
    Note:
    If you do not have an oven or microwave, you can crisp the Poha on the stove-top . See Recipe Notes for details.
    Method 1: crisping Poha in oven
    Spread Poha on 2 large cookie sheets (baking trays)
    thin Poha on cookie sheet for Chivda
  • Method 2: Crisping Poha in the microwave
    Divide the Poha into several small portions about 1 cup each.
    Spread out one portion on a glass/ceramic dinner plate. Repeat with a second portion on another plate.
    thin Poha on dinner plate for crisping
  • Method 1:
    Heat oven to 200F. Bake 30-40 min, till crisp. Check periodically for crispness and stir a few times to enable even crisping.
  • Turn oven off and leave the tray inside until ready to add to Chivda.
    crisped-thin Poha
  • Method 2:
    Microwave one plate for about 2 min on 30% power. Check for crispness. If needed, repeat heating at 30% power for 1-2 min, as needed, until Poha becomes crisp. Be watchful, because the Poha can brown and burn easily, if over-crisped.
    Repeat with the second prepared plate.
    Meanwhile, transfer the crisped Poha to large bowl. Spread a fresh batch of Poha (about 1 cup) on the plate. Place in the microwavefor crisping after the 2nd plate is done.
    Repeat this process with the remaining Poha, alternating between plates until all of the Poha is crisped and ready for making Chivda.
    It will take 4 batches on each plate to crisp the 8 cups of Poha used in the recipe.
  • While waiting for the thin Poha to become crisp, start getting everything else ready.
    Rinse the Serrano pepper (or other hot chilli pepper) and towel-dry to remove excess moisture. Slice thinly to allow easy crisping when fried.
    sliced chilli peppers
  • Measure the coconut chips. Break up any large pieces - pieces should be about 3/4-1 inch long.
    thin coconut chips for Chivda
  • Spread the Daliya (roasted Chana) on a glass/ceramic dinner plate.
    Microwave on 30% power for about 2 min to make it crisp. Set it aside.
  • Spread the Murmura on a glass/ceramic dinner plate.
    Microwave on 30% power for about a minute or so to crisp the Murmura. Check for crispness, heating longer if needed, on 20-30% power. Be watchful, the Murmura burns very easily if over-crisped. Set it aside.
  • Heat oil in the wok for 2-3 min on high heat.
    Heat oil in wok - Chivda
  • Turn heat down to low, then add chilli pepper slices and cover immediately to catch splatter.
  • Remove cover and fry till crisp.
  • Transfer the crisped slices to a bowl and set aside.
    chilli slices-crisped
  • Add coconut chips to the wok and fry on low-medium heat, stirring constantly, until lightly browned and crisp.
  • When it begins to brow, turn heat down to low.
    browned and crisped coconut chips
  • Remove the browned chips out of the oil, and collect on the side to allow excess oil to drip down and to prevent over-browning while removing the chips from the wok.
    collect the chips on the side to prevent over browning
  • Transfer the fried coconut chips to the bowl with the fried chilli slices. Set aside.
  • Add peanuts to the wok and fry on low-medium heat for 2-3 min; then add 1/4 tsp salt and the mustard, cumin and fennel seeds.
    Fry for 3-4 min until peanuts just begin to brown.
    Note: If you are using roasted peanuts instead of raw peanuts, you need to modify this step a little. See Recipe Notes for details.
  • Add poppy seeds, sesame seeds and Hing. Continue to fry.
    add poppy seeds, sesame seeds and Hing- Chivda
  • frying the peanuts with seasonings
  • Add curry leaves - cover to catch splatter if using fresh leaves (rinsed and towel-dried to absorb excess moisture); if not available, use dried leaves (shown in accompanying picture here)
    add curry leaves- Chivda
  • Add the crisped Daaliya and stir fry for about a minute..
  • Add the seasonings: coriander powder, cumin powder, fennel powder and remaining turmeric. Stir to mix.
    add seasonings- Chivda
  • Add the fried coconut, chillies and remaining salt. Stir.
    add coconut and chillies- Chivda
  • Add crisped Poha, and sprinkle Amchur all over.
    add Amchur
  • Stir to gently mix evenly.
    chivda-without murmura
  • If you wish, find and gently crush all the crisp curry leaves between your fingers. This adds attractive little specks of green all over the Chivda. It is also easier to eat the tiny bits of crushed curry leaves than the whole leaves, which have a pretty strong flavor.
    crush the curry leaves-Chivda
  • Add the crisped Murmura and stir to mix.
    add the crisped Murmura - Chivda
  • I like using 2 flat spoons/spatulas for stirring. This helps to minimize crumbling of the paper-thin crisp poha.
    Stie Chivda with 2 spatulas
  • Transfer to a bowl and serve. Store the remaining Chivda ina container with a tight fitting lid to prevent moisture getting in. With a loose-fitting lid, the Chivda might lose its crispness and become chewy.
    bowl of thin Poha Chivda
  • Serve with tea/coffee and other snacks.
    If you like, you can add your favorite toppings too... thin Sev, finely chopped onions and/or tomatoes, finely chopped fresh green chillies, a squeeze of lime/lemon, a dollop of yogurt, etc.
    Enjoy!

Notes

To crisp the Poha on the stove-top:
  • .Heat a wok or large frying pan.
  • Add about a cup of Poha and gently roast on low heat, stirring constantly, until Poha is uniformly crisp.
    • do NOT increase the heat too much, it will make the Poha curl up and shrink.
    • It will probably take 4-5 min to become crisp.
  • Transfer to a large bowl and set aside.
  • Repeat with a fresh batch of Poha, transferring the crisped batch to the large bowl before beginning a new batch.
  • Repeat until all the Poha is crisped and ready for making Chivda.
 
If using roasted peanuts instead of raw peanuts:
  • At step number 18: Add the mustard, cumin and fennel seeds first, then add the roasted peanuts.
  • Stir fry for only a couple of minutes, then continue as per the directions.
 
To make Nut-free Chivda:
  • Use nut-free oil of your choice - Canola oil works well
  • Use pumpkin seeds and/or melon seeds instead of peanuts
  • Omit coconut chips
 
To store:
  • Store at room temperature in a container with a tight-fitting lid to preserve crispness.
    • Preferably keep away from direct sunlight.
  • Consume within 2 weeks or so for best flavor.
  • If the Chivda develops a rancid smell, or has an "off" and unpleasant taste, discard it.

Nutrition

Calories: 198kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 121mgPotassium: 88mgFiber: 2gSugar: 1gVitamin A: 62IUVitamin C: 30mgCalcium: 28mgIron: 1mg
Keyword Aval snack, Beaten rice Chivda, Chevdo, Chivada, Chivda, Chiwada, Coconut chips, Crispy Chire, curry leaves, Daaliya, Maharashtrian snacks, Patal Poha Chivda, Pauaa chevdo, peanuts, Poha, Roasted Chana, Savory Indian snacks, sesame seeds, Teatime Snack, Thin Poha, White poppy seeds
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