Kothmir Chivda is an easy, market-style namkeen recipe where all the ingredients are deep-fried and then tossed with a coriander–green chilli paste and a special spice mixture. The base is made with jada poha (thick poha), which is fried until crisp and added to the chivda.
In this recipe, I prepare a fresh green paste from coriander leaves and green chillies, along with a special masala mix that gives the chivda its signature market-style green color and a chatpata flavor. The taste is perfectly balanced with a hint of sweetness and tanginess, making it irresistible.
Another advantage of this recipe is its long shelf life. When stored in an airtight container, Kothmir Chivda stays fresh and crunchy for several weeks, even months. It is also extremely simple to make and comes together in just a few minutes once the ingredients are ready.
So, the next time you’re craving something crunchy, tangy, and flavorful, try this homemade market-style Kothmir Chivda—you’ll love it!
- Firstly, for chivda namkeen, I use thick poha (jada poha), which is easily available in any Indian grocery store. You can also use thin poha or nylon poha instead of thick poha.
- I prepared a special masala paste by frying coriander leaves and green chillies. Frying helps remove moisture, giving the paste a fresh green color and a special coriander flavor. Instead of frying, you can also sun-dry or microwave-dry them, grind into a powder, and then use it to make the masala paste.
- I also made a special spice mix using regular spices. To add a chatpata flavor, I included chaat masala. I also added citric acid for tanginess and a little sugar to balance the flavors. You can substitute citric acid with amchur powder. Adjust the quantity of spices as per your taste.
- I added fried peanuts, roasted chana dal, cashews, and curry leaves to enhance the taste and texture. You can also include roasted dry coconut or fried sev for extra flavor.
- Lastly, mix the green masala paste with hot oil before coating the poha. The oil helps in evenly distributing the masala. Once cooled completely, store the kothmir chivda in an airtight container; otherwise, moisture may make it soggy.
Please do visit my other related recipe collection like
Recipe Video
Kothmir chivda recipe | kothmir poha chevdo | green coriander chivda | green chivda
Ingredients
For poha chivda namkeen
- 2.5 cup or 250 grm thick poha
- ½ cup peanuts
- ¼ cup roasted chana dal
- 10-12 cashews
- Some curry leaves
- Green paste
- Chivda masala
- 2 tbsp oil+ oil for deep frying
For green paste
- 2 cup or 50 grm coriander leaves
- 5-6 spicy green chilli
For chivda masala
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp black salt
- 1 tsp salt
- 1 tsp chaat masala
- 1/8 tsp limbu na phool or citric acid
- 4 tbsp sugar
Instructions
- Take 2.5 cups or 250 g thick poha and sieve it.
- Then heat oil, add 50 g or 2 cups fresh coriander leaves into a sieve and fry till they become crispy. Take out onto a plate.
- Then add 5–6 chopped spicy green chilies into the sieve and fry till they become crisp. Take out onto a plate.
- When the fried coriander leaves and green chilies cool down, add them into a mixer jar and grind into a green paste. Keep it aside.
- Then in a mixer jar, add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp fennel seeds, 1 tsp black salt, 1 tsp salt, 1 tsp chaat masala, 1/8 tsp or a pinch of limbu na phool (citric acid), and 4 tbsp sugar. Grind it. Chivda masala is ready, keep it aside.
- Now heat oil in a pan, take ½ cup peanuts in a sieve and immerse the sieve in the oil. Fry the peanuts till they are light brown in color. Remove them onto a large plate.
- Next, fry ¼ cup roasted chana dal or dalia in the same way and remove them onto the same plate.
- Now fry 10–12 cashew slices and remove them onto a plate.
- Then add ¼ cup curry leaves and fry till they become crisp. Take them out onto a plate.
- Then lower the gas flame and fry raisins. Within seconds, they will plump up. Immediately remove them.
- Lastly, fry poha in batches on high flame till they expand in size. No need to brown them.
- Keep frying and keep collecting them in a bowl till you finish all the poha.
- Now in a tadka pan, add 2 tbsp oil and heat it. Add the prepared green paste and sauté it.
- Then add the green paste and chivda masala into the poha and mix well. Poha should be properly coated with the green paste and masala.
- Then add fried peanuts, chana dal, cashews, and curry leaves. Mix well.
- Let it cool down completely. Serve or store kothmir chivda in an airtight container.
Notes
- You can use thin poha instead of jada poha (thick poha). Roast the thin poha and use it in chivda.
- Fry coriander until it becomes crispy.
- Grind the fried coriander and green chilli to make a green paste for the chivda.
- You can use amchur powder instead of limbu na phool.
- Fry the poha in batches on high flame until it puffs up completely.
- Sauté the green paste in oil so that it coats the poha evenly.
- Store kothmir chivda into airtight container, it stay good for 1 month