ROASTED POHA CHEVDO – Spicy, Crunchy flattened rice cereal

I remember my class teacher – a Convent Nun – always talking about how Gujarati people cannot travel even a small distance without “NASTO” (snacks). Well that is only because Gujaratis are well prepared at all times!!! But this is not about Gujaratis – it is only about the food that we all love. An all time family favorite — from kids to adults — this poha chevdo is a must to be stocked in my home snack list!!  It is easy to prepare and healthy too. Recently I have seen brown rice poha in Indian grocery stores which if used will make this snack even more healthier!! I will be trying that soon.

Roasted Poha chevdo is one of the very common snacks in every Gujarati household. I add a few more spices like clove, cinnamon and aamchur to give more exotic flavors without ruining the authenticity of the recipe. SO here it goes..

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  1. Poha(beaten rice) –  thin variety – 3 cups – Available in Indian Grocery store

(if using thick variety then let it be under hot Sun for about 8 hrs to let most of the moisture gone and make it crispier OR turn on the Oven light and put it uncovered in a bowl overnight)

  1. dalia(split chana dal) –  3 tablespoon
  2. whole peanuts, cashews and raisins mixture (soaked for 10 minutes and drained) – 1/4 cup – the mixture can be altered as desired such as using only peanuts or only cashews or only raisins –adjust the quantity as desired.
  3. curry leaves – 5 – 6
  4. oil – 2 tablespoon
  5. Black mustard seeds – ¼ teaspoon
  6. pinch of asaefotida – hing
  7. sesame seeds – ½ teaspoon
  8. Dried red chillies – 1 – cut into 4-5 pieces
  9. turmeric powder – 1/2 tsp
  10. clove powder – ¼ teaspoon
  11. cinnamon powder – ¼ teaspoon
  12. sugar – 2 teaspoon
  13. aamchur powder – ¼ teaspoon
  14. salt – 2 teaspoon or adjust to taste


  1. Soak the curry leaves, dalia and nut mixture in enough water to cover them and leave aside.
  2. Heat a wok on medium heat for about 3 minutes. Add poha and roast for 5-7 minutes until you see the poha crumbling slightly from sides and turning to very slightly golden brown in color.
  3. Remove and keep in another big mixing bowl off from the stove.
  4. Heat the oil in the same wok in which poha were roasted. When hot enough add mustard seeds and when they splutter add asaefotida. Add sesame seeds and dry chillies and cook for 30 seconds. Meanwhile drain the dalia mixture and then add to this oil. Stir well and cook for another 30 seconds.
  5. Now add turmeric powder, clove powder and cinnamon powder to the oil and remove immediately from the stove so that the spices don’t burn with the heat and add the oil mixture to the poha set aside in the mixing bowl. Mix everything quickly – you will notice poha color changing to light yellowish-green. Mix until no poha is left white in color.
  6. Now add sugar, aamchur powder and salt and mix well again.  Put the poha mixture back on stove on low heat and cook undisturbed for 5 minutes. Then stir well once and cook undisturbed for another 5 minutes. Crispy, crunchy, spicy poha chevda is now ready!!!
  7. This snack can be stored in air tight container once cooled to room temperature and consumed for about 1 ½ months.

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