poha chivda recipe, roasted thin poha chivda recipe
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4.75 from 8 votes

poha chivda recipe

poha chivda is a quick dry snack made with thin poha, dry fruits, peanuts, spices in maharashtrian style.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: snacks
Cuisine: indian, maharashtrian
Servings: 4 to 5
Author: Dassana Amit


main ingredients for poha chivda

  • 2 cups thin red or white poha (aval or flattened rice)
  • cup peanuts (moongphali)
  • cup roasted chana dal (roasted bengal gram)
  • cup cashews (kaju)
  • ¼ cup chopped dry coconut slices - optional
  • 2 tablespoons golden raisins (kishmish)
  • cup of oil for frying

for tempering poha chivda

  • 14 to 15 curry leaves (kadi patta)
  • 2 green chilies - sliced or chopped (hari mirch)
  • ¼ tsp turmeric powder (haldi)
  • a generous pinch of asafoetida (hing)
  • 2 teaspoons sugar or powdered sugar
  • 1 to 1.5 teaspoons salt or add as required
  • ½ tablespoon oil for tempering


roasting poha for chivda recipe

  • measure all the ingredients and keep them separately in a plate or bowl.
  • heat a wide, thick bottomed pan or kadai with a handle.
  • keep the flame to a low. then add 2 cups of thin poha or rice flakes in it.
  • roast the poha. gently shake the pan so that the poha gets evenly roasted, as constant stirring with a spoon might break the poha. since they are papery, light and delicate.
  • within 3 to 4 minutes the poha flakes will change their texture and become crisp. don't roast the poha on a high flame. since on a high flame, the poha may get browned or burned.
  • don't brown the poha. remove the roasted poha on a plate and place aside.

frying dry fruits for poha chivda

  • heat 1/3 cup of oil for deep frying in a small pan or tadka pan. i have used a tadka pan. alternatively you could use a wide pan and use a fine sieve ladle to fry the nuts.
  • add 1/3 cup of peanuts and fry them till they become crisp. remove them with a slotted spoon. place in another dish or bowl.
  • now add ¼ cup dry coconut slices till they become crisp and light golden or golden. remove them with a slotted spoon. place in the same dish or bowl where you placed fried peanuts.
  • now fry the 1/3 cup of roasted chana dal for some seconds, till they become crisp. remove them with a slotted spoon. place in the same dish or bowl.
  • similarly fry 1/3 cup of cashews till they become crisp. remove the cashews with a slotted spoon. place in the same dish or bowl.
  • lastly fry 2 tablespoon of raisins till they swell and become plump in size. remove the raisins with a slotted spoon. place in the same dish or bowl where other fried nuts are placed.

tempering and mixing poha chivda

  • heat 1/2 tablespoon of oil in the same pan or kadai in which the poha flakes were roasted. lower the flame. add curry leaves, green chilies and a generous pinch of asafoetida.
  • stir and saute, till the chilies and curry leaves become crisp. saute on a low flame.
  • then add sprinkle ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste.
  • now add 2 teaspoons of powdered sugar or sugar.
  • on a low flame, stir till the powdered sugar starts caramelizing.
  • then add the roasted poha along with the fried ingredients - peanuts, raisins, cashews and chana dal. shake the pan so that everything gets mixed. if stirring, the stir gently and lightly.
  • saute for 4 to 5 minutes. preferably shake & mix the chivda mixture by shaking the pan. if stirring, then gently stir. don't apply too much force while stirring else the poha flakes might break.
  • switch off the flame. let the poha chivda sit in the hot pan for 1 to 2 mins more.
  • then remove the poha chivda in another plate and let it cool at room temperature. once cooled, then store in an air-tight box and container.
  • serve the chivda as a tea time snack.