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4.20 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


  • 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


  • 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.


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.