This Chivda Namkeen Recipe is a crunchy and delicious Indian snack made with thin Poha(Rice Flakes), dry fruits, nuts, and spices. It is very healthy as it is made by dry roasting Thin Poha/Paper Poha and does not require frying the Poha. We can also make it by deep frying the Poha which is more tasty. This Chivda Namkeen is usually made during the festival of lights: Diwali, however, it is fit to be made during any celebration and festival as the taste and flavor of this savory and salted snack are simply amazing. It is very easy and quick to make and is perfect for a party snack or tea-time snack.
Try out my other Poha recipes like Poha Cutlet, Poha Samosa, and Poha Snacks. Also, try other crispy snack recipes like Medu Vada, Kachoris like Paneer Kachori, Pyaz Kachori, Moong Dal Kachori, Aloo Kachori, Aloo Samosa, Aloo Tikki, Suji Tikki, Suji Potato Bites, Namak Para, and Chilli Potato.
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Chivda Namkeen Recipe Video
Chivda Namkeen Recipe Ingredients
- 250 gm Poha
- 3-4 tbsp oil
- ½ cup Peanut
- ¼ cup Almond
- ¼ cup Cashew
- ½ tsp chaat masala
- 1 tsp Red chilli powder
- ½ tsp salt
- ½ tsp Turmeric powder
- ½ tsp cumin
- ½ tsp Fennel seeds
- ¼ tsp Hing
- ½ tsp black salt
- 10-12 curry leaves
How To Make Dry Poha Chivda Namkeen Recipe
1. Take 250 gm of Thin Poha/Paper Poha. Filter it and put it in a bowl.
2. Dry roast Poha on low flame on a Kadai. Stir frequently. The Poha will turn slightly pink in color when it is roasted well. Keep it aside.
3. Add 3-4 tbsp oil in a Kadai. Heat it on low flame. When the oil is heated, add ½ cup of Peanut and roast it on low to medium flame.
4. When cracks appear on Peanuts, add ¼ cup Almond and roast it.
5. When cracks appear on the almonds, add ¼ cup of Cashews and roast it. Take everything out on a separate plate and keep them aside. You can also use other dry fruits such as makhana(fox nuts), and dried coconut, and add to the mixture.
6. Keep the following spices already: ½ tsp chaat masala, 1 tsp Red chilli powder, ½ tsp salt, ½ tsp Turmeric powder, ½ tsp cumin, ½ tsp Fennel seeds, ¼ tsp Hing, ½ tsp black salt and 10-12 curry leaves.
7. Add cumin, fennel seeds, and curry leaves in the oil to fry them.
8. As the curry leaves get fried, add Hing and Turmeric powder. Mix well. Add the rest of the spices and mix well. Cook for 5-7 seconds.
9. Now, add the roasted Poha. Mix it gently with the spices.
10. Now, mix the roasted nuts well with the Poha mixture.
The delicious and crispy snack is ready to serve. You can serve it with tea and coffee to your friends and family and make it during festivals.
