This crispy poha mixture is a light, crunchy Indian snack made with flattened rice (poha), nuts, and spices. It's perfect for munching with tea or packing into snack boxes. With a balance of sweet, salty, and mildly spiced flavors, this mixture stays fresh for up to 15 days when stored right — perfect for festivals, guests, or evening cravings!
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Sieve the poha thoroughly to remove excess starch and any powdery bits. This ensures even roasting and better texture.
If roasting on stovetop, dry roast the poha in a large, heavy-bottomed pan on low flame for about 10 minutes, stirring continuously. Do not burn — the poha should turn crisp but retain color.
If using the oven method, preheat oven to 330°F (165°C), spread poha evenly on a baking tray, and bake for 15 minutes. Remove and keep aside to cool.
In a deep kadai, heat oil and fry the peanuts until the skin separates. Drain and keep aside.
Fry the roasted gram dal until crisp. Keep aside.
Fry the cashew nuts until golden brown. Remove and set aside.
Fry the raisins until they puff up. Take care not to burn them. Set aside.
In the same oil, add coriander seeds, mustard seeds, garlic pods, fennel seeds, sesame seeds, slit green chillies, and curry leaves.
Sauté until everything turns aromatic and the curry leaves and chillies become crisp.
Add turmeric powder, mix, and immediately switch off the flame.
In a large mixing bowl or deep vessel, add the roasted or baked poha.
Add all the fried nuts and raisins.
Pour the tempered spice mix over it.
Finally, add salt to taste and powdered sugar. Mix gently but thoroughly until all ingredients are well combined.
Always use thin poha (chivda variety) for the best crisp texture.
The oven method is easier and oil-free, making it great for bulk preparation.
You can skip garlic or green chillies for a milder version suitable for kids.
Add bits of fried coconut slices or dry ginger powder for variation.
Can I use thick poha instead of thin poha?
Thin poha is recommended for the best crisp texture. Thick poha may not yield the same light and crunchy result.
How long can I store this poha mixture?
When stored in an airtight container at room temperature, it stays fresh for up to 15 days. For longer freshness, keep it in a cool, dry place.
Can I skip frying the ingredients?
Frying enhances the flavor and texture of the ingredients. However, you can dry roast them as a healthier alternative.
What can I use as a substitute for powdered sugar?
You can use jaggery powder or skip the sugar entirely if you prefer a purely savory mixture.
Is this recipe suitable for kids?
Yes, but you may want to skip the green chillies and garlic for a milder version.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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