Wednesday, January 6, 2016

Roasted Pohe Chivda

Here is a another recipe for our all time favorite snack: Chivda. This time I am sharing a recipe for Chivda made with pre-roasted pohe. This is available in Indian stores. It has no seasoning or spices in it and is only roasted. I often purchase this for munching as is but I also love to make Chivda with it. The end product is very crunchy and highly addictive.

4 cups puffed roasted pohe
1 cup peanuts
7-8 kari patta (curry leaves)
1 tsp haldi (turmeric)
1 tsp chaat masala
Salt to taste
1/4 cup dhalia
1/4 cups kopra, sliced
3 tbsp oil

  1. Preheat oven to 250F. Place the puffed puffed roasted pohe on a baking sheet lined with parchment paper. Warm in oven for 7-9 minutes. Turn off the heat.
  2. Heat oil in a wok. Reduce heat to a medium, add the peanuts and fry until roasted and crisp. Add dhalia, kopra, and the curry leaves.
  3. Next add the turmeric, salt, and chaat masala. Blend well.
  4. Turn off the heat, and turn the toasted pohe into the pan, stirring all the time.
  5. Stir gently until the pohe is well coated with the masalas, and the garlic mixture is distributed evenly.
  6. Allow the mixture to cool completely.
  7. Store in an airtight jar.
Good to Know
  • You can add roasted pepitas, sunflower seeds, fried raisins to this recipe.
  • If you don't like raisins, try blueberries in this recipe. They taste fabulous. 
  • Chaat Masala is a tangy spice blend that is easily available at your local Indian store.
Like this recipe. Tried it. Leave me a comment:) 

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1 comment:

  1. Wonderful recipe, thank you, Annarasa. I increased the peanuts to 1.5 cupa as we like lots of peanuts. I omitted sugar as well.


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