Spicy Roasted Poha with Nuts and Seeds is a healthy and delicious snack that is gluten-free and can be prepared in no time.
Since the lockdown, our kitchen-time shot up, and I felt standing in the kitchen all the time. Also, we cut down store-bought snacks to eat more real food. Now, we make meal-prep ingredients that help a lot, do a lot of meal planning, but the missing piece was snacks! While the detailed snack-prep is coming up soon on the blog, here I’m sharing this Spicy roasted Chivda/Poha was a central piece that lasted the whole week, and we all relished it.
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What is Spicy roasted Poha?
Poha is flattened rice and is available in three forms – thick, thin, and medium-thick. I used to make this snack with thin Poha but recently drifted to thick one, and it turned out way better – it is crispier and adds a great crunch to the snack. We usually buy Poha in Indian Stores but it is also available on Amazon. This recipe calls for dry roasting Poha with Nuts and tempering of mustard seeds and chili.
How to make Spicy roasted Poha?
Step-by-Step Instructions
Serves:
6
Ready In:
15 minutes
Diet:
Vegan, Gluten-Free
Ingredients
- 1 tablespoon ghee or plant-based oil
- 1/2 a cup cashew nuts
- 1/2 a cup peanuts
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- 5-6 curry leaves
- 2-3 green chili, sliced into halves.
- 2 tablespoon sunflower seeds or pumpkin seeds
- 1/2 teaspoon Saunf or fennel seeds
- 1/2 teaspoon salt, per taste
- 1/2 a cup medium or thick poha or flattened rice.
Step 1.
In a pan, add ghee or plant-based oil. Turn on the stove on the medium-low flame. For this recipe, we will maintain the flame medium-low all the time.
Step 2.
When hot, add mustard seeds, and when they sputter, add curry leaves and cut green chili. Stir for a few seconds.
Step 3.
Add peanuts and roast them until almost brown.
Step 4.
Add cashew nuts and roast until a little brown. Add turmeric, stir.
Step 5.
Add seeds and poha. Roast until the poha is crisp and crunchy.
Step 6.
Add salt, saunf (fennel seeds), and turn the flame off.
Step 7.
Let the mix cool down. Serve. You may store it for a week or so in an air-tight container in a cool place.
Expected Questions for making Spicy roasted Chivda/Poha?
1. Can I skip the seeds?
Seeds are rich in antioxidants and healthy fats! Therefore, it is good to add them to this mix. You may undoubtedly customize it per your taste and skip the seeds if you like.
2. For how long can I store this snack mix?
The snack mix lasts for two weeks in an air-tight container in a cool place. You may also put it in the refrigerator, and it can last for a month.
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Spicy Roasted Poha(Flattened Rice) with Nuts and Seeds
Ingredients
- 1 tablespoon Ghee or plant-based oil
- 1/2 cup poha or flattened rice thick or medium thin
- 1/2 cup cashew nuts
- 1/2 cup peanuts raw
- 2 tablespoon sunflower seeds or pumpkin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- 5-6 curry leaves
- 2-3 green chili
- 1/2 teaspoon Saunf or fennel seeds
- 1/2 teaspoon salt, per taste per taste
Instructions
- In a pan, add ghee or plant-based oil. Turn on the stove on the medium-low flame. For this recipe, we will maintain the flame medium-low all the time.
- When hot, add mustard seeds, and when they sputter, add curry leaves and green chili. Stir for a few seconds.
- Add peanuts and roast them until almost brown.
- Add cashew nuts and roast until a little brown. Add turmeric, stir.
- Add seeds and poha. Roast until the poha is crisp and crunchy.
- Add salt, saunf (fennel seeds), and turn the flame off.
- Let the mix cool down. Serve. You may store it for a week or so in an air-tight container in a cool place.
I make this every week, and its my favourite snack !! Super easy , healthy and yummy !
Thank you so much for leaving a note, Shipra! I am so glad that you like it 🙂