Name: How to Make Poha Chiwda - Diwali Special Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1.5 cup Flattened Rice/Chivda; 1 cup Corn chivda; 3/4 cup Peanuts / moongphali; 1/2 cup Roasted chana daal/ daaliya; 1/2 cup Cashew nuts / Kaju; 2 tbsp Raisins / Kishmish; 1 tbsp Green chilies (chopped ); 10 Curry leaves -; 1 tsp Chili powder/Lal mirch; 2 tsp Castor sugar/pisi hui chini; Pinch Citric acid / tatri / Nimbu phool (powdered ); 3/4 tsp Turmeric / Haldi; To taste Salt / Namak

Jump to Recipe Print Recipe

Poha Chivda-Crispy and crunchy snack made with flattened rice, peanuts, cashews and raisins

Poha chivda is a popular and easy snack in India. It is specially popular in Maharashtra and Karnataka. It is specially made on Diwali along with others savory items.

You can also use corn chivda instead of poha chivda for a variation. Cashews, raisins, almonds, roasted chana daal and peanuts can be added according to your own preference. You may also add some fried masala boondi in it. I love to add sugar in it but addition of sugar and turmeric is optional .
I have also posted these delicious recipes

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter, Instagram and You Tube for more delicious recipes and updates.

Print Recipe

4.2 from 5 votes

How to Make Poha Chiwda - Diwali Special Recipe

Poha Chivda- Crisp crunchy snack made with fried flattened rice/ poha, peanuts, cashew,almond raisin and basic Indian spices

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Festive Recipe, snacks/starters

Cuisine: Gujarati Cuisine, North Indian Cuisine

Keyword: Chivda, Chivda namkeen, diwali, poha Chivda

Author: Anjana Chaturvedi

Ingredients

1.5 cup Flattened Rice/Chivda
1 cup Corn chivda
3/4 cup Peanuts / moongphali
1/2 cup Roasted chana daal/ daaliya
1/2 cup Cashew nuts / Kaju
2 tbsp Raisins / Kishmish
1 tbsp Green chilies chopped
10 Curry leaves -

Spice Mix

1 tsp Chili powder/Lal mirch
2 tsp Castor sugar/pisi hui chini
Pinch Citric acid / tatri / Nimbu phool powdered
3/4 tsp Turmeric / Haldi
To taste Salt / Namak

Instructions

Take a small bowl and mix all the spices in it and keep aside.(A)
Heat enough oil in a deep and wide pan/kadhai .
Keep all the ingredients near you before frying as all the frying should be done quickly,and keep a colander handy to collect all the fried ingredients in it.
When the oil become hot add curry leaves and fry till they become crisp,drain on a colander.
Now fry chopped green chilies till crisp and then drain.
Fry the peanuts on medium heat till they become golden, then drain on the colander.
Same way deep fry cashew nuts and chana daal in medium heat to a nice golden colour and then drain on the colander.
Add raisins in hot oil, and as soon as they swell up, immediately take them out and drain. Overcooked raisins become chewy and hard.
Add a handful of poha in hot oil, and when done it will come up and start floating over the oil then strain it with a fine metal sieve and add in the colander.
Don’t over crowd the pan with poha, else it will not cook properly.
No need to over cook it or make it golden. It remains white even after frying.
In the same, fry the remaining poha and corn chivda.
Keep collecting all the fried ingredients in the same colander.
Now coarsely crush the fried curry leaves and mix with all the ingredients.
When you finish frying all the ingredients, immediately add the spice mix (A) in the fried hot chivda and mix well.
Let it cool down completely then store in a air tight container.
Serving Suggestions – Serve with any hot or cold beverage.

Notes

Notes-
1-Use thick variety of poha to make this chiwda.
2-You can also make this chiwda only with poha or corn chivda ,addition of both is optional.
3-You can adjust the quantity of peanuts,cashew,chana daal and raisins according to your choice and taste.
4- Frying curry leaves and green chilies first, gives a nice flavour to the oil.
5- Add spices in the hot chivda as soon as you finish frying ,otherwise it will not stick properly if it become cold.

Related Recipes

Comments

Nimisha h kahar says

2017-10-14 at

I didn’t add any citric acid to the recipe and it turned out great 👍🏽 Also the best thing is you can adjust the recipe for your liking

- anjanaskc says
  
  2017-10-18 at
  
  glad you liked it 🙂
  
Nimisha h kahar says

2017-10-14 at

Made this chewdo recipe today and it was super easy and delicious 😋
🙏🏽Happy diwali 🕉

Anonymous says

2014-01-30 at

Hi,
I would love to try this.. But i dont have Citric Acid or any of the other substitutes u mentioned. Could you please suggest that i could use in its place.

Thanks.

Shobana Vijay says

2013-10-31 at

Thanks for sharing .looks too good
Do visit mine
http://www.shobasdelight.blogspot.in

Subha Subramanian says

2013-10-30 at

kids friendly snack……like it
x❤x❤
http://indianveggiesbhojan.blogspot.in/

Wer SAHM says

2013-10-30 at

feel to grab the bowl frm screen…very very appealing…

Shruti J says

2013-10-30 at

This one looks delicious! Aunty, you make me miss my mum's kitchen each single day now 🙁 I would love to try this for Diwali!!! Will post a feedback once I'm done making it… 🙂 Thanks a ton for this recipe…

Priya Suresh says

2013-10-29 at

Beautifully done, who can resist to this wonderful chivdas..

Sayantani says

2013-10-29 at

this looks awesome. perfect like the store bought ones. happy Diwali Anjanaji.

Sandhya Ramakrishnan says

2013-10-29 at

Thanks so much for the recipe Aunty! I am definitely making this for Diwali 🙂