No Fry Poha Chivda


  • 4 cups (200g) poha/flattened rice
  • 2 tablespoons oil
  • 1 cup of raw peanuts
  • ½ cup cashews slit in half
  • ½ cup almonds slit in half
  • ¼ cup dry coconut thinly sliced
  • ¼ cup roasted chana dal
  • 20-22 curry leaves
  • 2 green chilies roughly chopped
  • ¼ cup raisins
  • ½ teaspoon turmeric powder
  • 1 teaspoon amchoor powder
  • 1 teaspoon Kashmiri red chili powder
  • salt to taste
  • 2 tablespoons powdered sugar 

Steps In Making

  • In a heavy bottom, pan adds poha and dry roast it for 3-4 minutes on medium-low flame till it becomes crunchy. Once done, remove it in bowl.
  • In the same pan add oil and once it becomes hot add raw peanuts and roast them for 4-5 minutes till they are almost 60-70 percent done. They will become slightly dark in color.
  • Now add almonds and cashews and roast them for 2-3 minutes or till they get a light golden color.
  • Now, add roasted chana dal and thinly sliced dry coconut and roast them for another 2 minutes.
  • Now add curry leaves and green chilies ( I have removed the seeds from the chilies) Roast them till become crispy.
  • Add raisins and cook for another minute.
  • Lastly add all the spices, turmeric powder, amchoor powder, red chili powder, and salt and mix well. Cook for another minute.
  • Add sugar and mix well
  • Finally, add the roasted poha and mix till everything is well mixed.
  • Let it cool completely before you store it in an airtight container. Can be stored for up to 1 month.

Recipe Notes

  • Do not roast the poha on high flame otherwise it will burn.
  • Gently roast the poha else it will break easily.
  • You can adjust the spices as per your taste.