Ingredients
- 4 cups (200g) poha/flattened rice
- 4 tablespoons oil
- 1 cup raw peanuts
- ½ cup almonds slit in half
- ½ cup cashews slit in half
- ½ cup roasted chana dal
- ¼ cup dry coconut thinly sliced
- 30-35 curry leaves
- 2 green chillies finely chopped
- ½ cup raisins
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- ½ teaspoon chaat masala
- 1 teaspoon amchoor powder
- ½ teaspoon black salt
- salt to taste
- 2 tablespoons powdered sugar
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Kadhai: https://amzn.to/3Udwb0L
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
- In a heavy bottom pan add poha and dry roast it for 4-5 minutes on medium to low heat till it becomes crunchy. Once done, remove it in a bowl.
- In the same pan add 4 tablespoons oil and once it becomes hot add raw peanuts and roast them for 3-4 minutes or till they are almost 60 percent done. They will become slightly dark in colour.
- Now add almonds and cashews and roast them for 2 minutes or till they get a light golden colour.
- Further add roasted chana dal and roast them for a minute
- Now add thinly sliced dried coconut and roast them for another 2 minutes or till they get light golden brown colour.
- Now add curry leaves and green chillies and roast them for a minute.
- Lastly add all the spices, turmeric powder, amchoor powder, chaat masala, red chilli powder, black salt, salt and powdered sugar and mix well. Now cook for another minute.
- Finally add the roasted poha and gently mix till everything is well combined.
- No-Fry poha chivda is ready. Let it cool down completely before storing it in an airtight container. Can be stored for upto 1 month.
Recipe Notes
- Do not roast the poha on high flame else it will burn.
- Gently roast the poha else it will break easily.
- You can adjust the spices as per your taste.
- You can add any nuts of your choice.
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