Poha Chivda Namkeen is a simple namkeen recipe commonly eaten in many parts of India primarily north India. Chiwda Namkeen is a popular Indian snack using a thick variety of flattened rice (poha), peanuts, salt, and other simple flavorings. It is a crispy and savory snack commonly enjoyed with tea or as a standalone munching option.
You can make roasted chivda namkeen or dal namkeen also on this blog.
It is different from roasted chivda namkeen as the chivda or poha in this recipe needs to be fried and not roasted. The trick is to roast the poha in a strainer so that it doesn’t spread out everywhere and is easy to collect as soon as done.
To ensure that the salt and sugar are evenly distributed and stick well to the flakes and other ingredients, it is crucial to grind them together. Skipping this step may cause the salt to sink to the bottom. Grinding the spices together ensures optimal flavor distribution throughout the mixture.
Your homemade Poha Chivda Namkeen is ready to be enjoyed as a tasty snack! Remember to adjust the spices and seasonings according to your preference.
Poha Chivda Namkeen
Ingredients
- 250 gram thick rice flakes chiwda poha
- ⅓ cup roasted black gram bhuna kala chana, de-husked
- ½ cup vegetable oil
- ½ cup peanuts
- ⅛ cup sugar granulated
- ½ tsp chat masala
- to taste salt
Instructions
- Grind together sugar and salt. Set aside. Do not skip grinding salt, and sugar. It is essential for even mixing of salt and sugar to stick to each grain of namkeen. If you skip this step then, the salt tends to settle down at the bottom, leaving the end portion of namkeen very salty.
- Heat 1 tbsp oil in wok, add peanuts. Fry them till they are roasted nicely. Check for even browning of peanuts and firm texture. Remove from the wok and set aside.
- Now add remaining oil in the wok and heat it.
- Place half the quantity of poha/ rice flakes in a fine steel strainer. Once the oil is hot, dip the poha along with strainer in the oil so that the poha is dipping in the oil and start puffing up to double the size.
- Stir fry poha till they double in size but their color remains the same.
- Take out fried Poha and keep them in a strainer to remove excess oil. Similarly fry the remaining Poha.
- Now add roasted peanuts and salt-sugar mix as per taste and chat masala.
- Add roasted black chanas. Mix well.
- Allow to cool and store in an air-tight container. It stays good for 7-10 days if stored in a sealed container. Serve as a snack with tea or coffee.
Notes
- A must-try homemade chivda namkeen.
- You can replace rice chiwda with ragi chiwda or murmured.
- Do not skip grinding salt, and sugar. It is essential for even mixing of salt and sugar to stick to each grain of namkeen. If you skip this step then, the salt tends to settle down at the bottom, leaving the end portion of namkeen very salty.
- You can add roasted dry fruits like cashew, raisins as well.
- It’s a great tea time snack which keeps you full in a healthy way.
- It is a great kids lunch box snack as well.
- It is a common faral/ namkeen snack served during festivals in India.
This looks divine. I veganized your zucchini tomato tart one time and it was so grand. Your photos are amazing. Just wanted to let you know.
Thank you Deborah, You are very kind. :) I love your vegan recipes too and will surely try a few.