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Poha chivda recipe | chivda namkeen recipe | khatta-meetha poha chivda | market style poha chivda

Author Nehas Cook Book
4 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 kilo

Ingredients
 

For special masala

  • 1 tbsp turmeric powder
  • 2 tbsp red chilli powder
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • Salt to taste
  • Pinch or ¼ tsp citric acid - or 1 tsp dry mango powder
  • 3 tbsp sugar

For poha chivda namkeen

  • 500 grm poha
  • 125 gram or ¾ cup peanuts
  • 60 gram or ½ cup roasted chana dal
  • 25 gram or 12-14 cashews
  • 25 gram or 3 tbsp kismis - dry grapes
  • 9-10 chopped green chili
  • Some curry leaves
  • 3 tbsp oil+ oil for deep frying

Instructions

  • In a mixture jar, add turmeric powder, hing, red chili powder, fennel seeds, coriander seeds, cumin seeds, salt to taste, and limbu na phool. Grind it into fine powder. Keep it aside.
  • Then in a mixture jar, add sugar and grind it. Keep it aside.
  • Now heat oil in a pan, add take peanuts in a sieve, and immerse the sieve in the oil. Fry the peanuts till they are light brown. Remove them to a large bowl.
  • Then next fry roasted chana dal or dalia in the same way and remove them to the same bowl.
  • Now fry cashews slices and remove them to a bowl.
  • Then lower the gas flame and fry raisins. Within seconds, they will get plump up. Immediately remove them.
  • Then fry green chili and curry leaves. And take it out into a plate; do not mix them with chivda mixture.
  • Lastly, fry poha in batches on high flame till they are expanded in size. No need to brown them.
  • Keep frying and keep collecting them in a bowl till you are finished with all the poha.
  • Now in a tadka pan, add 3 tbsp oil and heat it. Cool down slightly and add masala mix into the oil and mix well.
  • Then add masala into poha and mix well. Poha is properly coated with the masala.
  • Now add powdered sugar and mix well.
  • Then add fried peanuts, chana dal, cashews, and raisins. Mix well.
  • Lastly, add fried curry leaves and green chili. mix well.
  • Let it cool down completely.
  • Serve or store poha chivda in an air-tight container.

Notes

  • Do not use thin poha (nylone poha) for chivda.
  • Limbu na phool (citric acid) gives market style taste to chivda. You can use amchur powder instead of limbu na phool.
  • Do not add sugar while grinding masala.
  • Fry green chilli till it becomes crisp and has no moisture in it.
  • Fry poha on high flame so it will nicely puff up. Do not fry it on low flame.
  • Mix masala into slightly hot oil, so it will properly coat to fried poha.
  • Chivda namkeen tastes great when it is properly coated with masala and balanced flavor or sweet and spicy.