Roasted Poha Chevdo
Roasted Poha Chevdo made out of flatten rice, flavored with spices, curry leaves and mixed with sautéed peanuts, cashews, dalia (Split Roasted Chick Peas), raisins
Poha chevdo is one of the very popular Indian snack that is super light and crispy. It is extremely easy to make and pairs so well with some masala chai. Poha, thin flatten rice, is roasted on low heat for long time until they get nicely crispy. Then mixed with sautéed nuts and delicate spices. To make the process a bit easier, I like to roast the poha in oven on low temp for sometime. This way you do not have to keep watching them to make sure they do not burn.
There are couple of ways to make poha chevdo. One way requires deep frying and this way is strictly roasting! It makes this snack very healthy and guilt-free. It is gluten-free and dairy-free. I love making this and cereal chevdo back to back using just one pot. The ingredients and process of making those two are very similar. Making them back to back saves me lots of time and dishes while giving my family options for snacks!!
I learned to make this from my mother! It is very common to make during Diwali time. Although it is so simple and easy to make that I end up making it randomly anytime of the year! If you make this light snack and end up liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!
Happy and Healthy Eating!
Roasted Poha Chevdo
Ingredients
- 1 lb Thin Poha
- ½ cup Peanut Oil any cooking oil would work (¼ cup + 3 tbsp)
- 15-20 Curry Leaves
- 5 Sliced Thai Green Chilis optional
- 1 cup Raw Peanuts
- 1½ cup Raw Cashews
- 1 cup Raisins
- ½ cup Dalia (Split Roasted Chick Peas)
- 2 tsp Salt
- 2 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 2 tsp Sugar
Instructions
- Pre heat oven on 250° F. Roast poha on flat baking tray for 45-60 min or until poha is crispy, mixing every 15 min and checking if the poha is crispy.
- Heat ¼ cup of oil in a wide heavy bottom pan.
- Add sliced thai green chilis, curry leaves, peanuts and cashews to the pan. Roast them on medium heat until golden brown, stir it frequently making sure it does not get burn.
- Add dalia and raisins to the pan and saute on medium heat for 3-4 minutes, stir it frequently making sure it does not get burn.
- Add roasted poha, red chili powder, salt, turmeric powder and sugar. Mix it gently until the poha is coated with spices.
- Add 3 tbsp oil in the chevdo and mix it gently until the poha is coated well with oil and spices.
- Keep cooking/stirring gently until chevdo is completely crispy.
- Take it off the stove and let it cool down. Once cooled down, serve it with a cup of masala chai! It stays good for 3-4 weeks in an air tight container.
