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Wednesday, October 28, 2015

For me I knew only the South Indian mixture as I have eaten it n number of times, but later only knew there are many varieties in mixture like Bombay mixture, this Chivda etc. I tasted this Chivda 2 months back when Vj brought this from Pune. It was LaxmiNarayan Best chivda and I must say, it was indeed the best chivda I have ever had. The poha was light, airy and crisp. Along with the nuts and raisin and spice, it was really tasting great. I emptied the whole pack (and later worried about the caloriesWinking). As I ate, I clicked picture of the pack and the chivda too and carefully noted down what ingredients I saw in it. I wanted to try for Diwali and tried this yesterday. I also referred Nishamadhulika for reference. It turned out really tasty, though not like the original, the taste was awesome. My co sis who has come here for holiday also came double thumbs up for the chivda. Very easy, just have to gather the ingredients, fry and toss with the spice powders. I understand there are many low fat versions which I have to yet try, but first thing I wanted to try this deep fry version. May be later I will try and post the low fat version.

Video for Chivda

Chivda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time5 mins    |  Cook time: 20 mins     Makes: 4 cups


Flattened rice (Poha / Aval) – 1 cup

Fried gram dal – 1/2 cup

Peanut – 1/2 cup

Cashew nut – 1/4 cup

Raisin – 2- 3 tbsp

Salt – as needed

Oil – to deep fry

To temper

Oil – 1 -2 tbsp

Sesame seeds – 2 tbsp

Asafoetida (Hing) – 1/4 tsp

Turmeric – 1/4 tsp

Red chilli powder – 2 tsp


  1. Gather and keep all the ingredients needed for the chivda. Heat oil in kadai. Using a metal strainer, deep fry each ingredient separately. I fried poha first, but I recommend to fry it lastly.
  2. 1-fry
  3. Deep fry cashew nut, peanut, fried gram dal (pottu kadalai/ chutney dal) until golden in medium heat , raisins until its bloated and drain in paper towel. I kept poha separately in a bowl with kitchen towel. Keep all other fried items separately in another bowl.
  4. 1-deep-fry
  5. Once done, heat a broad pan and add oil. Splutter sesame seeds and switch off the flame. Add asafoetida, turmeric, red chilli powder and mix well.
  6. 2-temper
  7. Add the fried items, salt and mix/ toss well to coat everything evenly.
  8. 3-mix


    • It retains lots of oil, so make sure to drain it well over kitchen tissue.
    • I love the sesame seeds and asafoetida flavor best in the mixture.
    • I added 1/2 cup cashew nuts and found it too much. So reduced the quantity in my recipe.
    • You can fry dry coconut sliced thinly. It adds nice flavour. I could not get so I omitted.

Keeps good for a week if stored in airtight container. Perfect tea time snack.

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  1. Bookmarked for diwali . Will definetely try it out . Can you post the receipe of motichoor ladoo.

  2. I would like to request the recipe for the south indian mixture.. have tried a few version but never turns out like we get in south india!

  3. Which variety of aval to use ....thick or the thin variety raji.

  4. Which variety of aval to use ....thick or the thin variety raji.

    1. Thick better. I have used thick. havent tried with thin so far

  5. We dont usually use sesame seeds for auspicious occasion like diwali...any other options to substitute....? My first comment for rasagulla didnt get any response...hope you will find time to reply for this doubt....

  6. This comment has been removed by the author.

  7. Looks yummy!! I'm gonna try this

  8. Looks yummy!! I'm gonna try this

  9. Too good😀 And yummy

  10. Can we microwave or oven roast the poha? Instead of deep frying in the oil.


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