10 Authentic Indian Recipes Your Dadi Never Wrote Down

6. Patal Poha Chivda — Regional poha-based savory flakes

Patal poha chivda takes flattened rice and turns it into a delicate, savory snack with the kind of crispiness a dadi would achieve by careful toasting. Unlike the wet-soaked poha used for breakfast, this variant is dried or lightly fried until flaked and crisp, then tossed with roasted peanuts, curry leaves, asafoetida, and mild chilies. The technique is deceptively simple: control the heat and move quickly so the poha crisps without burning. This chivda often appears at home as an evening nibble or packaged for festivals and travel. To recreate it in foreign kitchens, choose thick poha meant for chivda or aval at Indian stores; if using thinner flakes, lower the heat further to avoid over-browning. Your dadi might have varied spice mixes—some families like it tangier with dried mango powder, while others go for warm cumin notes. Store it in airtight jars, and you have a light, gluten-free snack that’s instantly nostalgic.