Crispy And Easy Poha Chiwda Namkeen
We will make expensive snacks available in the market at home in just ten minutes, and you can store it for a month. This crispy and flavorful poha chiwda is perfect for tea-time or evening snacks. It's easy to prepare and packed with a variety of textures and flavors.
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Ingredients
poha3cups
roasted chana dal3/4cup
peanut1cup
cashew nuts1/2cup
raisins1/2cup
dried coconut1/2cup
curry leaves25sprigs
chopped green chilli8
For Masala
coriander seeds2tbsp
fennel seeds1tbsp
cumin seeds1tbsp
chat masala1tbsp
red chilli powder1tbsp
salt1tsp
black salt1tsp- chat masala1tbsp
powdered sugar2tbsp
Nutrition (per serving)
Calories
445.8kcal (22.29%)
Protein
12.0g (24%)
Carbs
46.7g (16.97%)
Sugars
7.5g (15%)
Healthy Fat
17.0g
Unhealthy Fat
5.8g
% Daily Value based on a 2000 calorie diet
How to make Crispy And Easy Poha Chiwda Namkeen
- Step 1
Strain the poha to remove any impurities.
- Step 2
In a mixer jar, add coriander seeds, cumin seeds, fennel seeds, black salt, regular salt, turmeric, red chili powder, and chaat masala. Grind them into a fine powder to prepare the masala.
- Step 3
Heat oil in a pan. Add the strained poha in small portions to the hot oil and fry until crispy. Remove and set aside.
- Step 4
Fry the roasted chana dal in the same oil and set it aside.
- Step 5
Fry the peanuts and cashew nuts separately in the same way.
- Step 6
Mix the fried poha, roasted chana dal, peanuts, cashew nuts, raisins, dried coconut, curry leaves, and green chilies in a large bowl.
- Step 7
Sprinkle the prepared masala and powdered sugar over the mixture and toss well to combine.
Nutrition (per serving)
Nutrition (per serving)
Calories
445.8kcal (22.29%)
Protein
12.0g (24%)
Carbs
46.7g (16.97%)
Sugars
7.5g (15%)
Healthy Fat
17.0g
Unhealthy Fat
5.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oil is hot enough before frying the poha to make it crispy.
Store the chiwda in an airtight container to keep it fresh for up to a month.
Adjust the spice levels according to your taste preference.
You can add other nuts or seeds like almonds or sunflower seeds for variation.
FAQS
Can I use thick poha instead of thin poha?
Yes, you can use thick poha, but it may take slightly longer to fry and become crispy.
How do I store the poha chiwda?
Store the poha chiwda in an airtight container at room temperature. It will stay fresh for up to a month.
Can I skip the powdered sugar?
Yes, you can skip the powdered sugar if you prefer a completely savory chiwda.
What oil is best for frying the poha?
You can use any neutral-flavored oil like sunflower oil or vegetable oil for frying.
Can I bake the poha instead of frying?
Yes, you can bake the poha at a low temperature until crispy, but the texture might differ slightly from frying.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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North Terrace, Adelaide, South Australia, 5000
Australia