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poha chiwda recipe - crisp, crunchy, sweet, savory and mildly spiced mixture made with rice flakes or poha, dry fruits and spices.

4.58 from 7 votes
total time:
25minutes

thick poha chiwda recipe with step by step photos – chiwda (chivda) is made by many families during diwali. basically chiwda or namkeen as we call, is a savory sweet or spicy mixture.

chivda recipe, poha chivda, chiwda recipe

there are many variations of making chiwda. this recipe makes use of thick poha or aval (flattened rice), dry fruits and spices and is a maharashtrian version. i have skipped adding coconut slices in this one as no one likes the coconut slices in this fried mixture. if you like you can add them.

everything is fried. so please forgive if you are looking for a low calorie chiwda. the frying obviously make everything crisp and crunchy and nonetheless they taste delicious too. for a low calorie version you can check this roasted poha chivda

i have had so many versions of chivda till date. my favorites are poha, potato and corn flakes chivda. i have also shared the recipes of

most of the times i get packs of haldiram’s chiwda mixture as i am too lazy to make them. i munch on them when reading a book or when scribbling notes. i got a request to post a namkeen recipe and hence made for the upcoming diwali festival and posting too.

tips for making namkeen recipe

  • this is a mildly spiced sweet and savory chiwda. you can alter the spices as per your liking.
  • when making chiwda with poha or corn flakes or grated potatoes, always use a fine sieve ladle. in indian markets we get these sieve with a handle and they are very helpful for frying ingredients which have small pieces or flakes. just one equipment makes the frying process easy and a breeze. so you don’t waste time and energy trying to find out the rice flakes or the chana dal in the oil.
  • this cooking process requires a bit of planning. so keep all the ingredients ready.
  • also line two to three plates or bowls with paper towels.
  • the sieve should be dry and so the ingredients. you will be frying everything one after the other, so the prep works helps and is efficient too.

if you are looking for more snacks recipes then do check:

thick poha chiwda

4.58 from 7 votes
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
poha chiwda recipe - crisp, crunchy, sweet, savory and mildly spiced mixture made with rice flakes or poha, dry fruits and spices.
Course:snacks
Cuisine:indian
Servings:1 medium jar

INGREDIENTS FOR thick poha chiwda

(1 CUP = 250 ML)
  • 1 cup thick red or white poha (aval, flattened rice) or add as required. you can easily increase the quantity to ½ or 1 cup more, in case you want to have more of the poha and less of the dry fruits.
  • ½ cup peanuts (moongphalli)
  • ½ cup roasted chana (bhuna chana dal)
  • ½ cup cashews (kaju)
  • ¼ cup chopped dry coconut slices optional
  • 2 tablespoons golden raisins (kishmish)
  • 10 to 12 curry leaves (kadi patta)
  • ¼ teaspoon mustard seeds (rai)
  • ½ teaspoon cumin seeds (jeera)
  • 1 teaspoon white sesame seeds (safed til)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon turmeric powder (haldi)
  • a generous pinch of asafoetida (hing)
  • 1 teaspoon sugar or powdered sugar or add as per taste
  • 1 teaspoon oil for tempering
  • salt as required
  • oil for deep frying

HOW TO MAKE thick poha chiwda

preparation for thick poha chiwda recipe

  • first rinse the curry leaves, cashews and raisins.
  • dry them in a clean kitchen towel.
  • measure all the ingredients and keep them separately in a plate or bowl.

making thick poha chiwda

  • heat oil for deep frying in a kadai or wok. take a fine sieve with a handle.
  • place half of the poha or rice flakes in it. immerse the sieve with the poha in the medium hot oil.
  • fry till they expand and become crisp. don't brown them.
  • remove the fried poha on a plate lined with paper towel.
  • place the sieve on a dry plate. add the remaining poha in it.
  • again keep the sieve with the poha in the hot oil and fry till they are crisp.
  • drain them in the same plate.
  • next add the chana dal in the sieve and fry them for some seconds till they become crisp.
  • drain on another plate.
  • in the same way fry the peanuts, cashewnuts, raisins, coconut slices and curry leaves.
  • keep all of them separately in a same plate or in separate plates or bowls, lined with paper towels.
  • heat 1 tsp in another pan. first add the mustard seeds. let the mustard seeds pop.
  • then add the cumin and sesame seeds. let the sesame seeds pop and change color.
  • switch off the flame. add the turmeric powder, red chili powder, asafoetida.
  • stir and now add sugar and salt.
  • stir and switch on the flame and add all the fried ingredients - poha, peanuts, raisins, cashews and chana dal. stir well.
  • crush the fried and crisp curry leaves and add them to the chiwda mixture.
  • stir well and roast for 2 to 3 minutes on a low flame. continue to stir in between.
  • check the taste of poha chiwda mixture and then add more salt or sugar or red chili powder if required.
  • let the chiwda mixture cool and then store in an air-tight box and container.
  • serve the poha chiwda as a tea time snack.
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how to make thick poha chiwda recipe

1. first measure and take all the ingredients and keep them in individual bowls or plates.

ingredients for thick poha chiwda recipe

2. rinse the cashews, raisins (my habit to rinse both of these every time) and curry leaves. dry them in a clean kitchen towel.

cashews for thick poha chiwda recipe

3. heat oil till its moderately hot in a kadai. take half of the thick poha first in the sieve. immerse the fine sieve ladle in the hot oil and fry the poha till they expand and become crisp. don’t brown the poha. i have used red poha.

poha to make namkeen recipe

4. for even frying you can stir with a spoon.

poha to make namkeen recipe

5. remove and drain the poha on a plate lined with paper towel.

poha to prepare namkeen recipe

6. same way take the roasted chana and fry in the oil till they become crisp. just for some seconds as they are already roasted.

chana to prepare namkeen recipe

7. drain on another plate lined with a paper towel.

chana to make namkeen recipe

8. same way fry the peanuts till crisp and crunchy.

peanuts to prepare thick poha chiwda recipe

9. drain them too.

peanuts to prepare thick poha chiwda recipe

10. fry the cashews till light golden.

cashews to make thick poha chiwda recipe

11. drain the cashews too.

cashews to make poha chiwda recipe

12. next come in the raisins.

raisins for making thick poha chiwda recipe

13. just fry till they become plump and swell. don’t fry more as they become dense and chewy.

raisins for making thick poha chiwda recipe

14. drain the plump raisins.

making thick poha chiwda recipe

15. fry the curry leaves also the same way till they crisp. a few seconds. drain.

curry leaves for making thick poha chiwda recipe

16. heat 1 tsp oil and crackle the mustard seeds. add the cumin and sesame seeds. fry for some seconds and then add turmeric, red chili powder, asafoetida. sugar or powdered sugar and salt. stir well.

curry leaves for making poha chiwda recipe

17. add the fried poha, peanuts, cashewnuts, raisins, chana dal. crush the fried curry leaves on top. stir well and roast for 2 to 3 minutes on a low flame. continue to stir in between. check the taste of poha chiwda mixture and then add more salt or sugar or red chili powder if required.

making poha chiwda recipe

once the poha chiwda mixture has cooled, store chiwda in an air-tight container. serve chiwda whenever required as a tea time snack.

poha chiwda, chiwda recipe, namkeen recipe


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namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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23 comments/reviews

  1. dassana,it was a pleasure sharing this tiny info with u.do give it a try when possible.my mom has been using this technique for around 55 years.it gives a lovely lemony tang to the chivda.she does not add curry leaves & coconut but she adds cinnamon & cloves whilst tempering it & in addition she also adds potato sali/wafers,deep fried gr.chillies & chana dal & rest of the ingredients remain the same.

    • thank you meveera. i will give a try. i should also try adding cinnamon and cloves like your mom. i am wondering about the aroma and flavor they will give in the chiwda. thanks again meveera.

  2. hi dassana!just wanted to share an info.that u can also add the flavour of lemon to chivda simply by heating lemon juice in little oil & cooking it till it starts to sizzle thereafter adding it to prepared chivda & mixing it thoroughly.this has been practised many gujarati women in east africa for years.

    • thank you meveera for this awesome suggestion. i always add amchur powder for a bit of sourness. also i would always wonder how to get the lemon juice tang as i do not use citric acid. and could not figure out how to get the lemon flavor in chiwdas. the sourness from amchur is quite different from the tang of lemon juice and i feel lemon juice does taste better than amchur in chivda recipe. thanks again.

  3. Hi Dassana,
    it seems like there are two ways of making peanuts really crunchy… One is the frying method that is explained here…
    And there is another method also of dry roasting them using salt I think…
    It is a method used by some street vendors for roasting not only peanuts but also corn kernels (to make pops), puffed rice etc. Actually we were thinking if we can enact that at home using salt but I don’t know the salt type to be used for that. Can I go for sendha namak? Or some other variety is to be used?
    Any kind of help would be welcome 🙂

    • yes ruchi, both methods work. roasting can be done without salt too. the street vendors use hot sand for roasting.i think they use sea salt crystals. at home we can use tawa. for puffing corn, what i do is heat a cooker and place the corn kernels in it. close the lid with just letting a bit of steam pass through. keep on a low flame and the corn kernels will start puffing up. you can also do on a tawa. i don’t use salt as i feel salt can always be added later.

  4. Thank you Dassana for posting Ganesha festival recipes and other special festival recipes
    This year I am so interested in these special festival recipes that you have created. They are very nice indeed.

    Happy Lord Ganesha Chaturthi!

  5. Made this yesterday night. It’s awesome. The only changes I want to make is add more poha, because the fillings are two much. Still we as a whole family and my friends loved it. Thank you.

    • no. you don’t need to fry all. if you use thick poha, then you will need to fry it. the rest of the ingredients can be roasted dry or with little oil. for thin poha, you can just roast in kadai with little oil. the peanuts, cashewnuts and chana also you can dry roast or roast in little oil.

  6. Thanks alot… i have decided to prepare some namkeen for my boyfrnd and thus confused how to prepare tasty namkeen with lots of tasty ingredients which will support the whole namkeen… after going through ur given receipe i am very confident that my boyfrnd is going to love it.

  7. I lived in pune for about 10 months… I had chiwda numerous times.. I loved it.. I was looking for the recipe everywhere.. now i got a step by step recipe.. thanks dassana..

  8. I always find it hard to restrain myself from eating this chiwda but I manage it at times coz I avoid eating fried stuff but at my in-laws house it is devoured by everyone!

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