Air Fryer Poha Chivda (Crispy Flattened Rice Snack Mix)
Thin poha toasted in the air fryer with peanuts, curry leaves, and green chili. Lightly oiled, jar-crisp, with less splatter than deep-frying. Optional pinch of sugar at the end for chatpata balance.
Ingredients
For the mix
- 3 cups thin poha paper-thin flattened rice
- 1/2 cup raw peanuts skin on is fine
- 1/4 cup roasted chana dal optional
- 2 tablespoons cashew halves optional
- 2 tablespoons golden raisins optional
- 12 to 15 fresh curry leaves washed and patted very dry
- 2 to 3 green chilies slit lengthwise
- 1/2 teaspoon turmeric
- 3/4 to 1 teaspoon fine salt plus more to taste
- 1 to 2 teaspoons sugar or powdered sugar for seasoning; optional extra pinch at end for chatpata taste
- 1/4 teaspoon hing asafoetida; optional
For coating
- 2 to 3 tablespoons neutral oil or high-heat neutral oil spray
- 1/4 teaspoon red chili powder optional
Instructions
Prep
- Preheat the air fryer to 300°F (150°C), or 285°F (140°C) if your model runs hot.
- Spread poha on a tray if it feels humid; pat curry leaves completely dry.
Nuts and aromatics
- Toss peanuts, roasted chana dal (if using), and cashews with 1 teaspoon oil or a light spray until barely glossy.
- Air fry 5 to 7 minutes, shaking every 2 minutes, until peanuts are golden and aromatic. Transfer to a large tray.
- Toss curry leaves and green chilies with 1/2 teaspoon oil. Air fry 2 to 4 minutes until curry leaves are crisp; watch closely. Add to the tray.
Poha (work in 3 batches)
- Place about 1 cup thin poha in a bowl. Toss with 1/2 to 1 teaspoon oil until evenly coated. Optionally add a pinch of turmeric and salt to this batch.
- Air fry 2 to 3 minutes, shake, then repeat until poha is crisp and pale golden. Transfer each batch to the tray.
- Repeat with remaining poha and light oil, batch by batch.
Finish
- While the mix is still warm, sprinkle remaining salt, sugar (for base seasoning), optional red chili powder, and hing. Toss gently.
- Optional chatpata finish: sprinkle a little extra sugar (start with 1/4 teaspoon) and toss once more while still warm; taste before adding more.
- Cool completely before storing in an airtight jar.
Notes
If poha browns too fast, lower the temperature and shorten each air fry interval.
Store at room temperature in dry weather up to about one week in an airtight jar; in humid climates, refresh in the air fryer for one minute if needed.
For gluten-free, omit hing or use certified gluten-free hing.
Optional sugar at the very end gives a chatpata sweet-salty edge; skip if you prefer a purely savory jar.
Pair with masala chai or other tea-time snacks when guests visit.
Tried this recipe?Let us know how it was!