Rice flake - Thin Poha Chivda Recipe

Festival Foods - Diwali recipes
Indian Snack recipe

This thin poha Chivda recipe is a savory snack made all over India but more so in Maharashtra, Karnataka and Gujarat. Thin poha chivda is made as a snack, appetizer or finger food. It is a must as a part of Diwali festival food recipes.

It is made with rice flakes or beaten rice. Rice flakes are also known as aval, poha, avalakki, chivra, flattened rice.

Chivda is made at all times of the year, anytime you feel like it. But it is a must item among diwali recipes.

Chivda and Diwali are inseparable. One can not celebrate diwali without making chivra (and Besan ladoo too).

Thin poha chivda

Thin variety of poha or rice flakes is used for this recipe. This thin rice flake is usually referred to as paper aval or thin poha.

It is good as a teatime snack or at any time. This snack keeps for 3-4 weeks so you can also carry it with you if you are traveling.

There is a deep fried variety of this which is a thick poha chivda. You will find both the recipes here.

How to make thin poha Chivda - Paper aval chivda

Ingredients for thin poha chivra:

dry coconut - kopra

puthane - roasted gram - dalia

peanuts - groundnut - shengdana

red chili powder - mirchi powder

Thin poha - paper aval - 250 gms
Ground nuts(peanuts) - 2 tbsp or more according to taste
Salt - 2 tsp or according to taste
Red chili powder - 1 teaspoon or according to taste
Dalia (puthane/roasted gram,chana) - 2 tbsp
Dried coconut(copra) - 1/2 cup, cut in thin strips.

Optional ingredients:

Sugar - 1/2 tsp
Sesame seeds - 1 tsp

Tempering ingredients:

Oil - 2 or 3 tbsp
Curry leaves - 8-10
Rai (Mustard) seeds - 1 tsp
Jeera (Cumin) seeds - 1 tsp
Haldi (Turmeric) powder - 1/4 tsp
Hing (Asafoetida) - 1/4 tsp

Making thin poha chivda:

Heat oil in a large wok. When oil is hot, reduce heat and add the peanuts and fry till just done.
Remove from oil and put on a plate.

In the same oil, add the copra slices/pieces and fry on low heat till golden brown. Do not let it turn black. Remove from oil and put along with peanuts.

Add some oil and heat on low flame.
Add the mustard and cumin seeds. When they stop spluttering, add hing/asafetida powder and turmeric powder, curry leaves.

Add roasted gram/puthane and mix well. Do not let it brown.

Add til/ sesame seeds, if using.

Add the poha/aval/beaten rice. Mix well. Keep the heat low.
Keep stirring till the poha gets crisp.
When poha is almost crisp, Add chili powder, salt, sugar, peanuts, copra pieces and mix well.
Taste it and add salt or chili powder if necessary.
When the aval is almost crisp, remove from stove and cool completely. Fill in container with airtight lid. This will keep for almost a month.

Tips :

Add more peanuts/groundnuts if you wish as peanuts are a healthy snack by itself. Kids and grown ups too, like to pick out the groundnuts first and eat them. I know, I do it too.
Keeping the thin aval in the hot sun for a few hours will reduce the time you need to crisp the poha on the stove.
You may use green chilies instead of red chili powder if you wish. Add the chopped green chilies in the oil after mustard and cumin seeds have spluttered. Using green chilies will gives a lighter color to chivda. With red chili powder, you will get a reddish color though that looks nice too.
Chivda may be served by itself or you may sprinkle some chopped onions and fresh coriander on it just before serving. Looks and tastes great.