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Roasted poha chivda
पोहा चिवड़ा
A dry-roasted, lightly spiced snack mix made from flattened rice, no deep frying involved.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
20 minServes 4SnackSuits Kapha, PittaChildren eat itVegan
You'll need
- 2 cups thin poha (flattened rice)
- 2 tsp oil
- 1/4 tsp mustard seeds
- A few curry leaves
- A handful of roasted peanuts
- 1/4 tsp turmeric
- 1/2 tsp sugar, optional
- Salt, to taste
Method
- Dry-roast the poha in a wide pan on low heat, stirring constantly, until it turns light and crisp, about 8 minutes.
- In a little oil, crackle the mustard seeds and curry leaves, then add the turmeric.
- Toss the roasted poha and peanuts through the tempering.
- Season with salt and a touch of sugar if you like it classic, and let it cool before storing.
Why this dish
Dry-roasting rather than frying keeps this traditional snack light, which is exactly what makes it suit Kapha's slower afternoon digestion and Pitta's preference for something not too oily.