Pantry Gold

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by Hannah (BitterSweet)
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There are snacks, and then there are situations. Poha chivda can qualify as both. It can be methodically planned out, or like my rendition, borne of random cravings and the leftover dregs of a waning pantry. The eating experience is much the same, starting innocently with just a handful, enough to tide you over until the next meal. Five minutes later, half the jar is gone and you’re left wondering why you didn’t double the batch.

What Is Poha Chivda?

Poha chivda is a crunchy, savory Indian snack mix built on a foundation of crispy, toasted flattened rice, AKA poha. From this humble beginning, it’s all about layering in flavors with whole spices, fragrant curry leaves, nuts or seeds, and just enough heat to get your attention. Like the best recipes, it’s barely a recipe at all. There are no hard and fast rules for poha chivda, right down to the actual amounts. When in doubt, measure with your heart.

This version stays true to the core concept but plays with the fine details. Instead of the usual peanuts or cashews, I use pepitas. They toast up beautifully and add a subtle nuttiness without overpowering the mix. Shredded coconut accentuates those nutty notes while adding a subtle sweetness, balancing the earthy, citrusy aroma of fresh curry leaves. Turmeric, always and obviously, is essential. It turns everything the kind of contagious yellow that makes your fingers glow a little; a small price to pay for edible gold.

There’s No Wrong Way To Enjoy

Such small components may make it seem like anything but finger food, but I can assure you, there’s no shame in eating it by the handful. You can go in with spoons if you’d rather be more dainty, and there are many other ways to enjoy it as well:

  • Sprinkled over salads or grain bowls.
  • As a crunchy topping for creamy soups or dal.
  • On avocado toast.

It’s pantry cooking at its best: quick, adaptable, and deeply satisfying. And, like most good snacks, it barely lasts long enough to cool.

Yield: Makes About 6 Servings (Approximately 3 Cups)

Poha Chivda

Poha Chivda

This crisp, savory snack mix starts with toasted poha (flattened rice flakes) and layers in the bold flavors of mustard seeds, cumin, curry leaves, and turmeric, balanced with the chewy sweetness of coconut and the nutty crunch of pepitas.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 Cups Thin Poha (flattened rice flakes)
  • 2 Tablespoons Coconut Oil
  • 1 Teaspoon Whole Brown Mustard Seeds
  • 1 Teaspoon Whole Cumin Seeds
  • 10 - 12 Fresh Curry Leaves
  • 1/3 Cup Unsweetened Shredded Coconut
  • 1/4 Cup Raw Pepitas
  • 1/2 Teaspoon Ground Turmeric
  • 1/2 – 1 Teaspoon Salt
  • 1/4 - 1/2 Teaspoon Ground Cayenne or Kashmiri Pepper

Instructions

  1. In a large, dry skillet, add the poha in an even layer. Toast over medium-low heat for 4 – 6 minutes, stirring gently every so often, until the flakes are dry and just barely golden around the edges. They should feel papery and crisp, but not terribly browned. Transfer to a large mixing bowl and set aside.
  2. In the same skillet, warm the oil over medium heat. Add the mustard seeds and wait for them to start popping. Once they get moving, stir in the cumin seeds and curry leaves. Let everything sizzle for 30 – 60 seconds, just until the leaves begin to look translucent and the spices become aromatic.
  3. Stir in the shredded coconut and pepitas. Toast for another minute or two, until the coconut turns golden. Turn off the heat. Add the turmeric, 1/2 teaspoon salt, and 1/4 teaspoon cayenne or kashimiri pepper to the pan and give everything a quick stir to combine. Immediately transfer the mixture into the bowl of toasted poha and toss well to coat. Use a wide spatula to gently mix without crushing the flakes. Adjust seasonings to taste, adding more salt or spice if desired.
  4. Let it cool completely before transferring to an airtight jar or container. It’ll stay crisp for at least a week at room temperature… in theory.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 367mgCarbohydrates: 14gFiber: 1gSugar: 0gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Indian / Category: Starters and Snacks

15 thoughts on “Pantry Gold”

    1. I love hearing that! I’m always happiest when I can share something new. :)

    1. It’s definitely worth diving into deeper! There are endless options for seasonings and mix-ins.

  4. Had never ever heard of this and I am kinda ‘knowledgeable’ about the cooking style – fascinating, using a number of my favourite ingredients. I enjoy a LOT of avocado toast . . . so, thank you !

    1. You won’t be disappointed by this one! Always happy when I can share so new inspiration, too.

  8. I have eaten some Indian snacks,but never heard of this one.Sounds like a nice way to add some crunch to salads

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