Poha Chivda

by thecurrytheory

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.

Thin Poha Chivda (flattened rice flakes with nuts)

Serves: 8-10
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 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)


  1. 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.
  2. In the same pan, add the oil, mustard seeds, and chopped curry leaves, serrano peppers, garlic cloves, and mix well.
  3. 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)
  4. Add in Turmeric, salt, and sugar to taste and mix well
  5. Add in the Poha, cilantro leaves, and Sev and miss well.
  6. Serve room temperature at tea time or snack time. So delish!

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