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Baked Chivda {+Air-Fryer}

by Sophie

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
  • 1/2 cup peanuts, pan roasted 
  • 1/4 cup roasted cashews and almonds optional 
  • 2 tablespoons cooking oil 
  • 1 tablespoon golden raisin optional 
  • 20-30 curry leaves
  • 1/4 tsp pinch hing
  • 2 tbsp grated ginger 
  • 2 tbsp chopped green chilies
  • 1/2 teaspoon turmeric powder
  • 1/4 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.
frying curry leaves
  • Cook them till the ingredients are infused in oil but not 100% cooked. (Takes about 1-2 minutes after adding to the oil)
adding peanuts
  • Add nuts and dal at this point. Mix well and allow it to brown a little.
adding spice
  • 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.
making of baked chivda
  • 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. 
Baked chivda

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 1 vote
Print Pin Rate
Course: Appetizer, Snacks
Cuisine: Indian
Keyword: Air-fryer chivda, Baked chivda, No-fry chivda, Spicy chivda
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 6
Calories: 161kcal
Author: Sophie
Cost: $6

Equipment

  • Air Fryer

Ingredients

  • 6 cups thin poha flattened rice 400 grams
  • 1/2 cup peanuts pan-roasted
  • 1/4 cup roasted cashews and almonds optional
  • 2 tablespoons cooking oil
  • 1 tablespoon golden raisin optional
  • 20-30 curry leaves
  • 1/4 tsp pinch hing
  • 2 tbsp grated ginger
  • 2 tbsp chopped green chilies
  • 1/2 teaspoon turmeric powder
  • 1/4 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.
    baking chivda
  • 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.
    frying curry leaves
  • 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.
    adding spice
  • 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.
    oven baked chivda

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.
    Baked chivda spicy
  • Mix well and adjust salt and chili powder if necessary. Once completely cool, store the baked chivda in an air-tight container.
  • Enjoy!
    Crispy air-fryer chivda
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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

Serving: 200g | Calories: 161kcal | Carbohydrates: 9.5g | Protein: 2.6g | Fat: 3.2g | Sodium: 180mg
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