Chivda
Veg
Vegan
A dry, crispy snack mix made from flattened rice (poha) or puffed rice fried or roasted with mustard seeds, curry leaves, green chillies, turmeric, peanuts, dried coconut flakes, and cashews. Made in large batches for Diwali and stored in tins, Maharashtrian chivda is lighter and more coconut-forward than North Indian chevda — every household has its own recipe, passed down generations.
Cuisines
Malvani
Vidarbha
Kolhapuri
Maharashtrian
Best for
Snacks
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
|
2 cups | Poha , thin (flattened rice) |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
10-12 | Curry Leaf |
|
2 tablespoons | Peanut |
|
2 tablespoons | Chana dal , roasted |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 tablespoon | Sugar |
|
— | Salt , to taste |
|
2 tablespoons | Coconut , grated, dry |
|
2 tablespoons | Raisin |
|
1 | Chili , green, finely chopped |
Instructions
- 1 Dry roast the thin poha in a large pan on low heat until it becomes crispy. Remove from the pan and set aside.
- 2 In the same pan, heat oil over medium heat. Add mustard seeds and let them splutter.
- 3 Add cumin seeds, curry leaves, and green chili. Sauté for a few seconds.
- 4 Add peanuts and roast until they turn golden brown.
- 5 Add roasted chana dal and grated dry coconut. Sauté until the coconut is lightly browned.
- 6 Lower the heat and add turmeric powder, red chili powder, and salt. Mix well.
- 7 Add the roasted poha to the pan and mix thoroughly to coat the poha with the spice mixture.
- 8 Add sugar and raisins, and mix again.
- 9 Turn off the heat and let the chivda cool completely before storing it in an airtight container.
Tips
Ensure the poha is roasted on low heat to avoid burning and to achieve a crispy texture.