Protein Chivda
Crunchy protein chivda made in the air fryer with thin poha, roasted chana dal, peanuts, pumpkin seeds, and makhana. A nourishing take on classic poha namkeen for tea time.
Equipment
- Air fryer
- Mixing bowls
- Small pan or tadka pan for tempering
- Wide tray for cooling
- Airtight jar for storage
Ingredients
Dry mix (air fryer)
- 3 cups thin poha (patla / nylon poha) not thick
- 1 1/2 cups makhana (fox nuts)
- 1/2 cup roasted chana dal (daliya / roasted Bengal gram) plus more if you like it extra crunchy
- 1/3 cup raw peanuts or lightly roasted unsalted
- 1/4 cup raw pumpkin seeds
- 1 1/2 tablespoons neutral oil avocado, peanut, or light olive, divided
- 1/2 teaspoon fine salt divided, plus more to taste
Tempering
- 1 tablespoon neutral oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 8-10 curry leaves
- 1-2 green chilies slit, optional
- 1/4 teaspoon hing (asafoetida) gluten-free if needed
- 1/2 teaspoon turmeric
- 1/2-3/4 teaspoon red chili powder to taste
- 1 teaspoon powdered sugar or jaggery powder optional, balances the spice
- 2 tablespoons raisins or chopped dried cranberries optional
- 2 tablespoons roasted coconut flakes or thinly sliced dry coconut optional
Instructions
Crisp the poha and makhana
- Preheat the air fryer to 320°F (160°C) for 3 minutes. Put the thin poha in a large bowl. Drizzle with 2 teaspoons oil and 1/4 teaspoon salt. Toss gently so the flakes look lightly coated, not wet.
- Air fry the poha in 1 or 2 batches (do not pack the basket) for 4 to 6 minutes, shaking halfway, until the flakes feel dry, light, and crisp when cooled for 30 seconds on a plate. Thin poha burns fast near the end, so check early.
- Toss makhana with 2 teaspoons oil and a pinch of salt. Air fry at 320°F (160°C) for 5 to 7 minutes, shaking once, until they sound hollow when tapped and taste toasted. Tip onto the cooling tray with the poha.
Roast the protein mix-ins
- Toss peanuts, pumpkin seeds, and roasted chana dal with the remaining 1/2 tablespoon oil and a pinch of salt. Air fry at 320°F (160°C) for 4 to 6 minutes, shaking halfway, until the peanuts smell roasted and the seeds look a shade darker. If your chana dal is already deep roasted and crunchy, warm it only 2 to 3 minutes so it does not turn bitter.
- Add this mix to the poha and makhana on the tray. Keep everything spread out so steam escapes.
Temper and finish
- Heat 1 tablespoon oil in a small pan over medium heat. Add mustard seeds. When they sputter, add cumin seeds, curry leaves, and green chili. Stir 20 to 30 seconds. Lower the heat, add hing, turmeric, and red chili powder. Stir 5 seconds so the spices bloom but do not burn.
- Immediately pour the tempering over the dry mix. Add powdered sugar if using, plus raisins and coconut if you want a slightly sweet namkeen edge. Toss with a wide spatula until every flake looks evenly seasoned. Taste and add salt.
- Cool completely on the tray, 20 to 30 minutes. Only then transfer to an airtight jar.
Notes
Thin poha only: Thick poha stays chewy in the air fryer for this style. Save thick poha for upma-style dishes.
Batch the basket: Crowding steams the flakes. Two quick batches beat one soggy tray.
Burn watch: Chili powder and turmeric go into the tempering off high heat. Burnt spice makes the whole jar bitter.
Mistake + fix: If the chivda softens after a day, spread it on a tray and air fry 2 to 3 minutes at 300°F (150°C), then cool fully again before re-jarring.
Storage: Airtight jar at cool room temperature up to 2 weeks. Keep away from steam near the stove.
Tried this recipe?Let us know how it was!