Air fryer recipe · Snacks
Air-Fryer Roasted Poha Chivda
Light, savoury flattened-rice mix studded with peanuts and curry leaves, oil-light and addictive.
- 16 minTotal time
- 160°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 390kcal
- 9.7 gprotein
- 54.0 gcarbs
- 15.3 gfat
- 2.6 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Thin poha (flattened rice)3 cups
- Raw peanuts1/2 cup
- Roasted gram (dalia)1/4 cup
- Curry leaves12 leaves
- Turmeric + chilli powder1 tsp
- Oil1.5 tbsp
Method
Toss the poha
Spread the thin poha in a bowl and drizzle over half the oil with the turmeric, chilli and salt. Toss gently so every flake gets a thin, even coating, which colours them evenly and helps them crisp.
Dry-crisp the flakes
Spread the poha in the basket and air-fry briefly at 160°C for four minutes, shaking once. This short blast drives out the last of the moisture so the flakes turn light and crunchy rather than chewy.
Prep the add-ins
Toss the peanuts, roasted gram and curry leaves with the remaining oil and a pinch of salt. The light oil helps them roast to a nutty crunch and keeps the curry leaves from flying about in the basket.
Combine in basket
Add the peanut mixture into the basket with the crisped poha and stir to combine. Keep the layer loose and shallow so the hot air reaches everything and roasts it evenly instead of steaming.
Air-fry to finish
Air-fry at 160°C for 10 min, shaking every few minutes until the peanuts are roasted and the leaves crisp. Cool the chivda fully, as it only sets to a proper dry crunch once it is completely cold.
