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This healthy and crunchy gluten-free snack is filled with protein and so much flavor. Your healthy snack doesn’t have to be bland. Check out the full recipe and do give it a try. Let me know in the comment section how it turned out.
Ingredients
- 3.5 cups of Thin Poha (For this recipe only use the THIN Poha)
- 2 tablespoon of vegetable or Peanut oil
- 2 teaspoons of mustard seeds
- 1/4 cup of soaked chana daal(overnight will be perfect or even 3-4 hrs ahead of making the chivda) (Yellow split pea lentils) (Chana daal cooked )
- 2 tablespoon dried coconut chunks OR dried coconut powder
- 2 cloves of garlic chopped
- 2 chopped serrano green peppers
- 3-4 curry leaves chopped
- 1.5 teaspoon of turmeric powder
- 1 cup your choice nuts (Use peanuts, cashews, or almonds if you like)
- 1.5 teaspoon salt
- 1 teaspoon powdered sugar or granulated sugar
- 1 tablespoon chopped cilantro (optional)
- 1 cup Sev ( fried chickpea flour)
Instructions
- In a medium pot, dry roast the thin Poha for 3-4 mins on low flame. Please do not burn the thin rice flakes as they can be hard when over-roasted. set it aside on a large tray to cool.
- In the same pan, add the oil, mustard seeds, and chopped curry leaves, serrano peppers, garlic cloves, and mix well.
- Add the dry nuts, dried coconut powder, and Chana daal (make sure not to over roast the split pea lentil as it can get hard pretty to chew)
- Add in Turmeric, salt, and sugar to taste and mix well
- Add in the Poha, cilantro leaves, and Sev and miss well.
- Serve room temperature at tea time or snack time. So delish!
