By Akshara
October 25, 2026
Poha chivda is an absolute essential during Diwali celebrations, traditionally enjoyed as a light and crunchy teatime snack. This modern, low-oil version skips the heavy deep-frying entirely, dry-roasting thin flattened rice (patla poha) with turmeric, curry leaves, green chillies, peanuts, and roasted chana dal. Tossed with just a spoonful of oil or ghee for tempering, it delivers all the traditional crunch and savory flavor without the heaviness, making it a guilt-free treat for Diwali 2026.
4 cups thin flattened rice (papdi / patla poha)  2 tablespoons roasted peanuts  2 tablespoons fried roasted gram dal (dalia / phutana)  10 to 12 fresh curry leaves  2 green chillies, slit or chopped  1/2 teaspoon turmeric powder  1/2 teaspoon mustard seeds  1 tablespoon oil or ghee  1 tablespoon powdered sugar (optional, for a touch of sweet-tangy balance)  Salt and black salt to taste
Heat a large, heavy-bottomed kadhai on low heat, add the thin poha in batches, and dry-roast continuously for five to seven minutes, stirring gently until the flakes turn crisp and easily crush between your fingers, then transfer to a large bowl.
In the same pan, heat one tablespoon of oil or ghee over medium heat, add the mustard seeds and let them sputter.
Toss in the sliced green chillies, fresh curry leaves, peanuts, and roasted chana dal, sautéing until the peanuts turn golden brown and crisp.
Reduce the heat to low, sprinkle in the turmeric powder, salt, and powdered sugar, immediately add the dry-roasted poha, and toss everything gently and continuously for three minutes until the spices coat the flakes evenly and the chivda is completely crisp.