Poha Chiwda (Traditional Indian Snack)

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)
Recreate this healthy, easy-to-make, and snacking-favorite at home with rice flakes and readily-available spices. Relished by people of all ages, this festive savory is ready in less than 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Snack
Cuisine Indian
Servings 5
Calories 145 kcal

Equipment

  • Cooking pan/iron kadhai

Ingredients
  

  • 2 cups Poha/Beaten rice preferably thin and roasted
  • Jeera/Cumin
  • 1/2 tsp Rai/Mustard seeds
  • 1/4 tsp Urad dal
  • 1/4 tsp Chana Dal
  • 2 tbsp Fried dal bengal gram roasted
  • 1/2 cup Peanuts
  • 1 tsp Chilli powder
  • 1/4 tsp Turmeric powder
  • 1-2 sprigs Curry leaves
  • 1 tsp Chaat masala
  • 1 tsp Immunity boosting powder recipe
  • Pink salt to taste
  • 1-2 tbsp Cold pressed coconut Oil

Instructions
 

  • Heat oil in a pan, add mustard seeds, jeera, urad dal and chana dal.
  • When they start spluttering, add peanuts and bengal gram.
  • Now add chilli powder, turmeric powder, salt, curry leaves, chaat masala and Immunity powder.
  • Add poha now and fry well in medium heat until poha is well roasted (around 10 mins in medium flame is good enough).
  • Switch off the flame and let it cool.
  • Store in airtight containers.

Notes

  • Poha is rich in iron and fiber, easy to digest too.
  • Adding the peanuts, chana dal, bengal gram and urad dal makes it rich in protein too.
  • It has a longer shelf life and can be stored in airtight containers for 7 to 10 days.
Variations
  • You can add makhana for extra crunch.
  • Nuts and seeds can be added too.
  • Poha can be replaced by oats in this recipe too.

Nutrition

Calories: 145kcalCarbohydrates: 24.8gProtein: 5.7gFat: 6.3g
Keyword traditional
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