Poha Chivda (Indian Flattened Rice Snack) Recipe

By
Denise D'silva Sankhé
Denise D'silva Sankhé is a Contributing Writer at Serious Eats.
Denise D'silva Sankhé

Denise is the author of The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.

Learn about Serious Eats' Editorial Process
Updated Apr. 06, 2021
20131711- Indian Beaten Rice Flake snack- Poha Chivda.jpg

[Photograph: Prasanna Sankhe]

Featured Video

Recipe Facts

3.5

(6)

Active: 15 mins
Total: 25 mins
Serves: 8 servings

Rate & Comment

Ingredients

  • 4 tablespoons vegetable oil
  • 1/2 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 3 green Thai chillies slit lengthwise
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon turmeric powder
  • 15 curry leaves
  • 1/2 cup roughly chopped cashew nuts
  • 1/2 cup roasted peanuts
  • 1/2 cup toasted dried coconut slices (optional)
  • 2 tablespoons golden raisins
  • 2 cups flattened rice (also called beaten rice)
  • Kosher salt
  • 1 1/2 tablespoon sugar

Directions

  1. Heat oil in a heavy bottomed skillet over medium heat until shimmering. In quick succession add the mustard, cumin, and fennel seeds. Stand back to avoid splatter. Stir until fragrant and the seeds pop, about 30 seconds. Add green chillies, asafoetida, turmeric powder, and curry leaves. Stir until fragrant, about 1 minute. Reduce heat to low.

  2. Add cashew, peanuts, coconut slices. Fry till the cashew turns golden brown, about 5 minutes. Add raisins and stir to combine. Add flattened rice, salt, and sugar and stir very gently until the rice is totally coated yellow with the flavoured oil and nuts. Remove from heat, spread on absorbent kitchen towel and cool. Adjust seasoning if needed. Store in an air tight container in a dry place for up to 2 months

Special equipment

Heavy bottomed cast iron skillet

This Recipe Appears In

More Serious Eats Recipes