Snacks
Roasted Poha Chivda
Thin poha roasted crisp and tossed with peanuts, roasted chana dal, soya nuts and curry leaves. The Diwali chivda with 2 tsp of oil and a protein bump.
195
kcal
8g
protein
24g
carbs
8g
fat
Per serving · makes 5 · 20 minutes
Ingredients
- •100 g thin poha
- •40 g raw peanuts
- •40 g roasted chana dal (dalia)
- •30 g roasted soya nuts
- •2 tsp oil (10 g)
- •1 tsp mustard seeds, 2 green chillies slit, a handful of curry leaves
- •1/2 tsp turmeric, pinch of hing
- •1 tsp powdered sugar (5 g), 1/2 tsp amchur, salt
Method
- 1.Dry roast the poha in a wide kadai on low for 6 to 8 minutes, tossing, until it is crisp and snaps when pressed. Tip it out.
- 2.Heat the oil, add the peanuts and roast on low until they crackle and brown.
- 3.Add the mustard seeds, chillies and curry leaves and let them crisp. Then add the dalia, soya nuts, turmeric and hing and toss 1 minute.
- 4.Turn off the heat, add the poha back with the salt, sugar and amchur and toss until everything is coated yellow.
- 5.Cool fully before storing airtight. A serving is a small bowl, about 45 g.
Coach’s note
Roasting the poha dry first is what lets you get away with so little oil. Make sure it is properly crisp before the tempering goes in, or the chivda turns chewy.
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