Updated: Aug 28, 2022
Undoubtedly, Chivda or Maharashtrian Chivda or Poha Chivda, whatever you call it, is a popular Indian Snack, especially in Maharashtra. Chivda is made from flattened rice i.e. Poha, what it is called in the local language mixed with curry leaves, nuts, and a variety of spices. It can be eaten all around the year as a quick snack in the morning, evening, or during tea breaks along with chakli or namkeen. Eventually, the most popular time for making Chivda in Maharashtra is on Diwali as Chivda is a primary item on the Diwali Snack platter.
Poha is not the only ingredient to make Maharashtrian chivda; it can be prepared with cereals, cornflakes, Makhana, or rolled oats. It depends on the choice. But still, Maharashtrian Poha Chivda is mostly preferred as it's tastier than other varieties of Chivda like Cornflake chivda or oats chivda.
There are different ways of making chivda. Here we have brought the recipe for Pan Roasted Chivda. Other methods of making chivda are deep fried or oven-roasted. As there are no direct health benefits of chivda as it is eaten for delicious taste only. But to keep it healthy it is suggested to make oven-roasted or pan-roasted chivda than deep fried chivda.
Chivda tastes good when all ingredients are present but in some communities, chivda without onion and garlic is preferred for religious reasons. The method of making chivda without onion and garlic is the same except we just don’t use onion and garlic.
In case you want more taste, try deep-fried chivda. It is delicious and lighter in texture. It can be prepared faster than roasted chivda. To prepare roasted chivda, thin and medium size flakes are best. Here we are taking a half kilogram of thin or medium poha to prepare chivda which can be stored for two weeks in an airtight jar.
Recipe for Pan Roasted Maharashtrian Chivda :
Chivda recipe Ingredients:
250 grams poha (3½ to 4 cups, refer to notes)
2 to 3 tablespoons oil (or 1 cup to deep fry)
¼ cup peanuts
¼ cup cashews
2 tablespoons roasted gram (fried gram) (optional)
2 tablespoons raisins (optional)
¼ cup dried coconut (copra sliced thinly) (optional)
4 medium garlic cloves crushed
2 sprigs of curry leaves
2 to 4 green chillies slit (skip for kids)
¼ to ½ teaspoon red chilli powder (adjust to taste)
¼ teaspoon turmeric
½ teaspoon salt (adjust to taste)
1 tablespoon jaggery (grated or powder) (or powdered sugar, optional)
¼ teaspoon cumin seeds jeera (optional)
1. Take a pan big enough to hold the poha without spilling. Heat the bottom and manage the flame keeping it medium. Now add 2 cups of poha. Spread poha evenly in the pan so that each flake gets heated properly. You can add more if it is big enough. Please avoid adding too much as chivda won't turn crisp.
2. Avoid burning out Poha. Stir constantly with a spatula and look for them till turning light and crispy. Stir slowly so that poha flakes don't break. It won't take long with a proper flame. Once done, transfer poha into a large bowl. Repeat the same method of roasting poha in 1 or 2 batches accordingly.
Tempering (Mixing Ingredients with poha) :
1. Once Chivda cools down to room temperature, it's time for tempering. Collect all ingredients in one place as per the list given at the beginning. Cut small pieces of chillies and garlic. Wash and wipe dry curry leaves. Make thin slices of dried coconut.
2. Put one tablespoon of cooking oil in a mini pan and heat it. Drop some peanuts in pan oil and roast until they turn golden. Next, add split cashews and fry till turns golden brown. Keep the flame medium so it doesn't burn the ingredients.
3. Additional nuts are your choice and are optional. If you want to add other nuts follow the same method above.
4. Light golden brown is a signature colour for frying nuts. Make coconut turns golden brown.
5. One by one add these fried ingredients to the roasted poha with a spoon. Rinse the excess oil in the pan.
6. Add some more oil to the pan if needed to fry green chillies, curry leaves, and sliced garlic. make garlic crisp and golden. Also, add some cumin seed to hot pan oil.
7. You can mix fried raisins or add them as it is, you choose.
8. Turn off the flame and quickly add red chilli powder, hing, and turmeric. Stir to mix ingredients properly. Take care not to burn.
9. Add these stirred spices to roasted poha. Add roasted poha to this tempering.
10. Now mix the poha and all ingredients with hands or two spatulas until the poha gets a visible coat with all ingredients. Properly mixed Chivda should look yellowish. mix everything well.
Let it cool for some time and then pack it up in an airtight jar.
You can enjoy this chivda as it is or can mix bhujia or Bombay mixture. If you like more desi taste try adding finely cut onions, chopped tomato, and little coriander.
Want to buy readymade Chivda? We have crunchy poha chivda made from best ingredients.