It’s the season to indulge but it’s also the season of unannounced guests.   To wow your guests and to have the yummiest snack on hand – make my delicious Chivda!

It’s perfect for tea-time or even to serve with your meal.

Servings 8 – 10 persons
Course Snacks
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Chivda 

(1 cup=200 ml, 1 tbsp=15 ml)

5 – 6 cups Poha
1½ cups Oil for frying
¼th cup Peanuts
¼th cup Cashews
3 tbsp Roasted gram dal (daliya)
2 springs Curry leaves
3 – 4 nos. Green chilies
½ tsp Red chili powder
¼th tsp Turmeric powder
1 pinch of citric acid
Salt, as per taste
Powdered sugar, as per taste

Instructions for the Chivda

1. Heat the oil in a deep fry pan or kadhai.  When oil is hot, test it by dropping one flake of poha. It has to rise up immediately without browning.
2. Now, take a big sieve.  Take the poha in it and touch the sieve bottom to the hot oil to fry the poha.  Stir it constantly.  It should puff up immediately. Remove from oil and keep aside in a plate line with kitchen tissues.
3. Similarly fry the cashews, peanuts, green chilies, daliya (roasted Bengal gram) and neem leaves one by one and keep aside.
 4. Mix all the fried ingredients – season the mixture with salt, turmeric, citric acid crystals and sugar.  Mix well.  Store in an airtight container and consume as required.


  1. The deep-fried oil is not good to use again after frying, so should be discarded.
  2. Medium and thick poha should be used for deep frying purposes.
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