Chivda Poha Pressed Rice Snack UP Style

Method

1. 1

   Dry the poha: Spread 3 cups thin poha on a wide plate. Let it air dry at room temperature for 30 minutes if it feels even slightly moist. The poha must be completely dry before frying — any moisture will make it soft and chewy instead of crispy.

2. 2

   Fry the poha until crispy: Heat oil in a wide pan on medium. Add just 1 cup of poha at a time. Fry stirring constantly for 2 to 3 minutes until the poha becomes very crispy and light — it should crunch when pressed between your fingers. Remove with a slotted spoon and drain on paper towels. Fry all the poha in batches.

3. 3

   Fry the peanuts: In the same oil fry 1/2 cup peanuts on medium heat stirring for 3 to 4 minutes until golden and the skins are blistered. Remove.

4. 4

   Fry the cashews: Add broken cashews to the oil. Fry stirring for 1 to 2 minutes until golden. Remove.

5. 5

   Fry the curry leaves and chilli: Add curry leaves to the oil — they will crackle vigorously. Add dried red chilli. Fry for 30 seconds until the curry leaves are crispy. Remove.

6. 6

   Make the spiced tempering: Reduce oil in the pan to just 1 tbsp. Add mustard seeds — wait for them to pop. Add asafoetida. Turn heat to the lowest setting. Add turmeric, red chilli powder and sugar. Stir for 10 seconds on the lowest heat — do not let the spices burn.

7. 7

   Combine all ingredients: In a large wide bowl combine the fried poha, fried peanuts, fried cashews, raisins and fried curry leaves. Pour the warm spiced oil from the pan over everything. Add salt. Toss gently to coat all the ingredients with the spiced oil.

8. 8

   Toss carefully: Using a wide spatula or two flat spoons, toss the mixture gently — the fried poha is fragile and will break into powder if handled roughly. Work from the bottom upward in a folding motion.

9. 9

   Taste and adjust: Taste the chivda. It should be salty, mildly spicy, slightly sweet from the raisins and crunchy throughout. Add more salt or sugar if needed. Toss once more.

10. 10

    Cool completely and store: Spread on a wide plate and let cool completely to room temperature before storing. Once fully cooled, store in an airtight container at room temperature. Chivda stays crispy for 2 to 3 weeks.

11. 11

    Note: Chivda is made in every part of India for Diwali but the UP version uses this specific combination of thin fried poha with peanuts, cashews and raisins. It is made in large quantities — 2 to 3 kilograms at a time — and packed into tins that are given as Diwali gifts to family, friends and neighbours. Every home has its own specific chivda recipe passed down through generations.