Air fryer recipe · Snacks
Air-Fryer Poha Chivda
The festive flattened-rice mixture, crisped without a drop of deep frying.
- 24 minTotal time
- 160°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 475kcal
- 10.6 gprotein
- 71.9 gcarbs
- 16.0 gfat
- 2.7 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Thin poha3 cups
- Peanuts1/3 cup
- Curry leaves15 leaves
- Turmeric1/2 tsp
- Powdered sugar1 tsp
- Oil1.5 tbsp
Method
Roast the add-ins first
Air-fry the peanuts and curry leaves with a little oil for about 5 minutes until the peanuts colour and the leaves crisp. Setting these aside keeps the delicate poha from burning while they cook.
Season the poha
In a bowl, toss the thin poha with the remaining oil, turmeric and salt. Use a light hand because thin poha is fragile and crushes into powder if mixed roughly.
Crisp the poha
Spread the poha loosely in the basket and air-fry in short bursts, shaking often. It should turn pale, dry and crunchy without browning, so check frequently to avoid overcooking.
Combine the mix
Fold the crisped poha together with the roasted peanuts and curry leaves. Add the powdered sugar now so its sweetness balances the salt and turmeric across the whole batch.
Final dry-out
Air-fry the combined chivda at 160C for 6 minutes, shaking twice, to lock in the crunch. Cool it spread out on a tray before storing so no trapped steam softens it.
