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Indian Vegetarian Recipes

Chivda Recipe | Maharashtrian Poha Chivda (2 Ways)

https://www.vegrecipesofindia.com/poha-chivda-recipe/

Chivda or Poha Chivda is a quick and easy tea time snack made with poha (flattened rice), dry fruits, peanuts, and spices.

There are many variations of making this popular snacks also called as farsan or namkeen. In this post I am sharing two such delicious versions.

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  • Roasted Poha Chivda made with Thin Poha – Healthier Version
  • Fried Version made with Thick Poha – More Crispy & Tasty

Both the recipes are shared with step by step photos and taste good. You can choose the one as per your liking whether you want the healthier roasted version or fried crispy version.

About Roasted Thin Poha Chivda

This is a Maharashtrian style quick and tasty dry snack made from thin poha (flattened rice), dry fruits, peanuts, and spices. A healthy vegan snack that tastes too good as a evening snack.

This version of poha chivda is made mostly during Diwali festival as a savory dry snack.

This chivda is mildly spiced. It has the crisp texture from the roasted poha along with the nuttiness from the peanuts and cashews. Preparing chivda during Diwali is one easy task as the recipe is simple and a quick one.

Just gather all the ingredients. Then roast the poha, fry the dry fruits, temper the masala and assemble. The chivda is ready in less than 20 to 25 minutes.

This chivda is made from thin poha and not thick poha. Chivda is also made from thick poha and you can find the fried thick poha chivda recipe at the end of this post.

Few more chivda recipes

Some important points to bear in mind while roasting thin poha:

  • Firstly use a heavy thick bottomed pan or kadai with handles and roast on a low flame.
  • Instead of stirring, the poha should be tossed and shaken in the pan by shaking the pan. If stirred too much the thin, delicate, papery poha break.
  • Do not roast on a high flame as then the poha will get burnt or browned and break.

After the poha chivda cools at room temperature, store in an air-tight container or box. It should last for a month.

Chivda can be served as a snack or you can prepare it as a part of the Diwali faraal.

How to make Chivda

1. Measure all the ingredients and keep them separately in a plate or bowl.

2. 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.

3. 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.

4. 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.

5. Remove the roasted poha on a plate and place aside.

Frying dry fruits for chivda

6. Heat ⅓ 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 ⅓ cup of peanuts and fry them till they become crisp and crunchy.

7. Remove them with a slotted spoon. Place in another dish or bowl.

8. Now add ¼ cup dry coconut slices till they become crisp and light golden or golden.

9. Remove them with a slotted spoon. Place in the same dish or bowl where you placed fried peanuts.

10. Now fry the ⅓ cup of roasted chana dal for some seconds, till they become crisp.

11. Remove them with a slotted spoon. Place in the same dish or bowl.

12. similarly fry ⅓ cup of cashews till they become crisp.

13. Remove the cashews with a slotted spoon. Place in the same dish or bowl.

14. Lastly fry 2 tablespoons of raisins till they swell and become plump in size.

15. 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

16. Heat ½ tablespoon of oil in the same pan or kadai in which the poha flakes were roasted. Lower the flame. Add 12 to 14 curry leaves, 2 chopped green chilies and a generous pinch of asafoetida (hing).

17. Stir and saute, till the chilies and curry leaves become crisp. Saute on a low flame.

18. Then add ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste.

19. Now add 2 teaspoons of powdered sugar or sugar.

20. on a low flame, stir till the powdered sugar starts caramelizing.

21. 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.

22. 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.

23. switch off the flame. Let the poha chiwda sit in the hot pan for 1 to 2 minutes more.

24. 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.

More Diwali dry snacks 

Note: This Chivda Recipe is from the archives (October 2016) and has been republished and updated on 23rd July 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Chivda Recipe

Chivda or poha chivda is a quick dry snack made with thin poha, dry fruits, peanuts, spices in Maharashtrian style.

poha chivda recipe, roasted thin poha chivda recipe
Cuisine:indian,maharashtrian
Servings (change the number to scale):5

(1 CUP = 250 ML)

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 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 peanuts and fry them till they become crisp. Remove them with a slotted spoon. Place in another dish or bowl.
  • Now add the 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 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 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 ½ 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.

Nutrition Facts

Chivda Recipe

Amount Per Serving

Calories 497 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Sodium 532mg23%

Potassium 265mg8%

Carbohydrates 80g27%

Fiber 6g25%

Sugar 7g8%

Protein 11g22%

Vitamin A 106IU2%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 35mg175%

Vitamin B6 1mg50%

Vitamin C 58mg70%

Vitamin E 3mg20%

Vitamin K 3µg3%

Calcium 65mg7%

Vitamin B9 (Folate) 352µg88%

Iron 2mg11%

Magnesium 64mg16%

Phosphorus 182mg18%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

About Fried Thick Poha Chiwda 

Among many variations of making chivda, 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 we do not prefer the coconut slices in the chiwda. If you like you can add them.

chivda recipe, poha chivda, chiwda recipe

All the ingredients are fried and this frying obviously makes everything crisp and crunchy and nonetheless they taste delicious too. For a low-calorie version you can check the roasted poha chivda recipe shared above.

Most of the times I get packs of Haldiram’s chiwda mixture. 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 chivda or namkeen recipe

  • This is a mildly spiced sweet and savory chivda. 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 help and is efficient too.

How to make fried thick poha chivda

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

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

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.

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

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

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.

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

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

9. Drain them too.

10. Fry the cashews till light golden.

11. Drain the cashews too.

12. Next come in the raisins.

13. Just fry till they become plump and swell. Don’t fry more as they become dense and chewy.

14. Drain the plump raisins.

15. Fry the curry leaves also the same way till they crisp. A few seconds. Drain.

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.

17. Add the fried poha, peanuts, cashew nuts, 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 chiwva mixture and then add more salt or sugar or red chili powder if required.

Once the mixture has cooled, Store it in an air-tight container. Serve chivda whenever required as a tea time snack.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Thick Poha Chivda (Crispy & Fried)

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

Servings (change the number to scale):1 medium jar

(1 CUP = 250 ML)

preparation

  • 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 poha chivda

  • 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 chiwda mixture and then add more salt or sugar or red chili powder if required.
  • Let the mixture cool and then store in an air-tight box and container.
  • Serve the chivda or namkeen as a tea time snack.
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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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