Ministry of Curry · by Archana Mundhe★ 5.0 (4)
Pohe Chivda (Light & Crispy!)
NUTRITION · PER SERVING60M COOK
CAL 7%·PRO 5%
CARBS 27G74% OF CAL
1G FIBER1G ADDED1G INTRINSIC25G OTHER1G TOTAL SUGAR
FAT 3G17% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy, lightly fried Indian snack of flattened rice with nuts, lentils, and warm spices. Savory and crunchy, traditional for celebrations like Diwali.
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View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 lb thin poha (10 cups)
- ¼ cup split roasted chana daal (dalia (optional))
- ¼ cup raw unsalted cashews (optional)
- ¼ cup thin dry sliced coconut (optional )
- ¼ cup peanuts (optional)
- 2 tablespoons oil
- ¼ teaspoon asafetida
- 1 teaspoon ground turmeric
- ½ tablespoon mustard seeds
- 1 tablespoon brown sesame seeds
- 12 curry leaves (optional)
- 40 curry leaves (big handful )
- 4 small green chilies (add more for spicy chivda)
- 1 tablespoon fine kosher salt
- 1 tablespoon powdered sugar
- ¼ teaspoon citric acid powder (optional)
At a glance
PER SERVING · TIME 60M
CAL 7%·PRO 5%
CARBS 27G74% OF CAL
1G FIBER1G ADDED1G INTRINSIC25G OTHER1G TOTAL SUGAR
FAT 3G17% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 389mg
- Total sugar
- 1g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 13mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.