Wednesday, May 3, 2017



One of the most popular snacks in India has to be Poha Chivda. This is a mildly spiced savoury which is easy to make more so these days when the microwave oven has taken a key spot in everyone's kitchen.

This snack is served at tea time or almost on any occasion, It complements the sweets which are traditionally served in any Indian household.

In the old days, we would usually deep fry the chivda or roast it in a kadhai. Now, the microwave does this task faster with less consumption of oil. You now have a more healthy version.

When you make it in bigger quantities, please ensure that the Poha Chivda is cooled fully before storing it in an air tight container.

  • Pathla Poha or "Nylon" Poha, (Beaten Rice of the thin variety), 2 cups
  • Groundnuts, 1/3 cup
  • Curry Leaves, 10-12
  • Daria (Roasted Chana Dal), 2 tbsp  
  • Kishmish (Raisins), 2 tbsp
  • Copra, (dry Coconut), cut into thin slices, 2 tbsp
  • Powdered Sugar, 1 tsp
  • Green Chillies, finely chopped, 2
  • Haldi (Turmeric) Powder, 1/4 tsp
  • Mustard Seeds, 1/4 tsp
  • Salt, 1/2 tsp, or to taste
  • Oil, 2 tbsp

Firstly, in a microwave safe dish,  microwave the poha for 2 minutes 
Transfer the roasted poha to another bowl and keep aside for it to cool
(The roasted poha becomes crisp only when it is cooled)
Add oil in the microwave safe dish, add the mustard seeds and microwave for 1 minute
To this, add the finely chopped green chillies, curry leaves, and turmeric powder
Mix well and add the groundnuts, stir well and microwave for 2 more minutes
Next add the thin slices of copra, daria, and raisins and mix it thoroughly
Add the powdered sugar and salt and microwave for 1/2 minute 
Take out the bowl and once again mix well
Lastly, add the poha which you have roasted and kept aside
Mix thoroughly so that the poha gets evenly mixed
After it cools completely, the Poha Chivda is ready to be served.

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