Crispy Poha Mixture Recipe | Crunchy Chivda for Snacking

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.