Baked chivda is a better-for-you version of the fried Indian flat-rice snack. Flavored with spices, ginger, and topped with peanuts, my baked chivda snack is very addictive.

I bake the flat rice flakes instead of deep frying. If you want, you can pan roast them as well. Since it’s the festive month and I am making a huge batch of this savory Indian snack, I prefer baking over pan roasting.

Adding nuts is optional. But I prefer to add some peanuts and cashew nuts in addition to fresh or dried chili, ginger and curry leaves.

This baked chivda is perfect with tea or chai.

I make two versions of this chivda: one without turmeric and one with it.

My mom often makes the non-turmeric one, which is spicy and flavorful. The other version is good too, which has a savory and sweet flavor.

Why should you make baked chivda?

Baked chivda is a healthier version of the fried chivda. It has only a tablespoon of oil per three to four cups of poha. If you are looking for a healthier alternative to the fried chivda, then my baked chivda is a great option.

Baked vs. Air-fryer Chivda:

Both versions result in crispy, flavorful chivda but with half calories. Baked version is perfect for making a large batch of the chivda whereas the air-fryer version is good for making a small batch real quick.

How to Make Baked Chivda:

Ingredients Of Baked Chivda:

6 cups thin poha flattened rice, 400 grams
½ cup peanuts, pan roasted
¼ cup roasted cashews and almonds optional
2 tablespoons cooking oil
1 tablespoon golden raisin optional
20-30 curry leaves
¼ teaspoon pinch hing
2 tablespoon grated ginger
2 tablespoon chopped green chilies
½ teaspoon turmeric powder
¼ teaspoon red chili powder
salt and black salt to taste
2 teaspoons powdered sugar (optional)

Method Of Making Baked Chivda:

Pre-heat oven to 350 F degrees.
Take a baking sheet/pan and spray it with oil.

In a big bowl, add thin poha, half of the oil, salt, and all spices, and mix gently.

Now, place this mixture of poha in a single layer on the baking sheet.
In a pan, take remaining oil. When the oil is hot, add hing, and grated ginger followed by curry leaves and green chilies.

Cook them till the ingredients are infused in oil but not 100% cooked. (Takes about 1-2 minutes after adding to the oil)

Add nuts and dal at this point. Mix well and allow it to brown a little.

Add this oil over your poha and keep the ginger, curry leaves and green chilies aside. Or, mix the poha in this tadka/seasoning and stir gently.

Mix in the oil well and now add the half-cooked ginger, curry leaves and ginger to the top.
Roast at 350 F degrees for 10 to 13 minutes, stirring once in between until the poha starts to change color around the edges and turn crispy. If you are using a small baking sheet, then bake the poha in two to three small batches.

Air-fryer Version:

For the air-fryer version, line the air-fryer basket or tray and add seasoned raw poha. Cook each batch for 7-8 minutes until the poha becomes crispy with edges light brown.
Once roasted, allow the poha to cool down a bit. Add nuts and sugar and mix well. If using raisins, just fry them in little oil before adding to the poha.
Mix well and adjust salt and chili powder if necessary. Once completely cool, store the baked chivda in an air-tight container.
Enjoy!

NOTE:

You can skip sugar if you like.
For a non-turmeric version, just use ginger and green chilies with curry leaves and hing to flavor the chivda. I prefer to make this version in ghee and add only peanuts.
Other toppings that go well with chivda are roasted makhana, roasted coconut strips and dalia dal.

📖 Recipe

Baked Chivda (+Air-fryer)

Baked chivda is a better-for-you version of the fried Indian flat-rice snack. Flavored with spices, ginger, and topped with peanuts, my baked chivda snack is very addictive.

5 from 3 votes

Print Pin Rate

Course: Appetizer, Snacks

Cuisine: Indian

Keyword: Air-fryer chivda, Baked chivda, No-fry chivda, Spicy chivda

Prep Time: 15

Cook Time: 12

Servings:

Calories: 161kcal

Author: Sophie

Cost: $6

Equipment

Air Fryer

Ingredients

6 cups thin poha flattened rice, 400 grams
½ cup peanuts, pan-roasted
¼ cup roasted cashews and almonds optional
2 tablespoons cooking oil
1 tablespoon golden raisin optional
20-30 curry leaves
¼ teaspoon pinch hing
2 tablespoon grated ginger
2 tablespoon chopped green chilies
½ teaspoon turmeric powder
¼ teaspoon red chili powder
salt and black salt to taste
2 teaspoons powdered sugar optional

Instructions

Pre-heat oven to 350 F degrees.
Take a baking sheet/pan and spray it with oil.
In a big bowl, add thin poha, half of the oil, salt, and all spices, and mix gently.
Now, place this mixture of poha in a single layer on the baking sheet.
In a pan, take remaining oil. When the oil is hot, add hing, and grated ginger followed by curry leaves and green chilies.
Cook them till the ingredients are infused in oil but not 100% cooked. (Takes about 1-2 minutes after adding to the oil)
Add nuts and dal at this point. Mix well and allow it to brown a little.
Add this oil over your poha and keep the ginger, curry leaves and green chilies aside.
Mix in the oil well and now add the half-cooked ginger, curry leaves and ginger to the top.
Roast at 350 F degrees for 10 to 13 minutes, stirring once in between until the poha starts to change color around the edges and turn crispy. If you are using a small baking sheet, then bake the poha in two to three small batches.

Air-Fryer:

For the air-fryer version, line the air-fryer basket or tray and add seasoned raw poha. Cook each batch for 7-8 minutes until the poha becomes crispy with edges light brown.
Once roasted, allow the poha to cool down a bit. Add nuts and sugar and mix well. If using raisins, just fry them in little oil before adding to the poha.
Mix well and adjust salt and chili powder if necessary. Once completely cool, store the baked chivda in an air-tight container.
Enjoy!

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Notes

For this recipe, use thin poha only. The thick variety becomes little hard when baked.
You may add resins, coconut and other toppings like makhana.

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Nutrition

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Baked Chivda {+Air-Fryer}

Why should you make baked chivda?

Baked vs. Air-fryer Chivda: