Diwali at my house doesn’t feel complete without a big jar of poha chivda on the counter. This version is crispy, tangy, and just a little sweet. The best part is that the poha roasts in the oven with no oil at all. Then everything comes together in one large pan. It’s so easy that you might start making it all year round. I know I do!
Why You’ll Love It
- Oven or pan. The thin poha turns crisp in the oven in just 10 minutes, or you can dry roast it in a pan.
- One pan. The tempering and mixing happen in the same pan.
- Big flavor. My chivda spice mix adds warmth, tang, and a gentle heat.
- Made for sharing. One batch makes 15 servings, which is perfect for Diwali faral or gifting.
- Easy to scale. Make a small batch for tea time or double it for Diwali gifting. The ratios stay the same.
- Keeps for weeks. It stays fresh for about a month in an airtight container.
Ingredient Notes
- Thin poha: Use thin poha (patal poha) only. Thick poha won’t turn crisp this way.
- Peanut oil: I use cold-pressed peanut oil. It adds a lovely nutty flavor.
- Daliya: Daliya is roasted chana dal (dalé). You’ll find it at any Indian grocery store.
- Dry coconut: Slice it thin so it roasts evenly and stays crunchy.
- Sugar: I used regular sugar with very fine granules. Powdered sugar works too and coats the poha more evenly
- Chivda spice mix: It uses hing, turmeric, Kashmiri red chili powder, coriander powder, cumin powder, and amchur. The amchur gives the chivda its tangy kick.
How to Make Poha Chivda
Step 1: Roast the poha
Preheat your oven to 350°F. Spread the thin poha on a large baking pan. Roast it for 10 minutes until crisp, then set it aside. Making a bigger batch? Use a second baking pan so the poha roasts in a thin, even layer.
Step 2: Roast the peanuts
Heat ½ cup of peanut oil in a large pan on medium-low flame. Once the oil is hot, add the peanuts. Sauté them for about 2 minutes, until they just start to change color.
Step 3: Add the chilies and curry leaves
Next, add the thinly sliced green chilies and chopped curry leaves. Let them crackle and release their aroma.
Step 4: Roast the daliya, cashews, and coconut
Lower the flame to low. Add the daliya, cashews, and dry coconut. Roast them for 6 to 8 minutes, until they turn golden to a deeper brown.
Step 5: Add the raisins and spice mix
Now add the raisins, all of the chivda spice mix, and ½ tsp of salt. Mix well.
Step 6: Mix in the poha
Immediately add the roasted poha and mix a little. Add the remaining 2 tsp of salt and the 2 tbsp of sugar. Mix everything well on low flame, then turn off the flame. Let the chivda cool completely before storing it.
No oven? Roast the poha in a pan.
Dry roast the poha in a large pan on medium-low flame. Stir constantly but gently until it turns crisp. The time depends on how much poha you’re roasting and on your stove, so go by texture. Take it off as soon as it’s crisp, and don’t over-roast it.
Serving Suggestions
- Enjoy it with a hot cup of masala chai.
- Add it to your Diwali faral plate with laddoos and karanjis.
- Turn it into quick chivda bhel. Top it with chopped onion, tomato, cilantro, and a squeeze of lemon.
- Pack a small box for a crunchy school or office snack.
Storage & Make-Ahead
Let the chivda cool completely before you store it. Warm chivda traps steam and loses its crunch. Stored in an airtight container, it stays fresh for about a month. That makes it perfect for making ahead of Diwali. Need more? This recipe scales easily, so double or triple it as needed. In my house, though, it rarely lasts that long! 😊
Poha Chivda FAQs
Yes! Dry roast the thin poha in a large pan on medium-low flame. Stir gently and constantly until it turns crisp. Then continue with the tempering as usual.
Not for this recipe. Thick poha stays hard and chewy when roasted. Thin poha (patal poha) turns light and crisp.
It stays fresh for about a month in an airtight container. Make sure it has cooled completely before you store it.
Poha Chivda
Equipment
- Oven
- Large baking pan, large deep pan or kadhai, spatula, airtight container
- Large deep pan or kadhai
- Large spoon
- Airtight container
Ingredients
For the Poha
- 500 g Thin poha about 12 cups
For the Tempering
- 1/2 cup Peanut oil cold-pressed
- 1/2 cup Peanuts 80 g
- 2 Green chilies thinly sliced
- 2-3 sprigs Curry leaves chopped (about 30 to 35 leaves)
- 1/2 cup Daliya roasted chana dal (67 g)
- 1/2 cup Cashews 75 g
- 1/2 cup Dry coconut thinly sliced (40 g)
- 1/2 cup Raisins 85 g
- 1/2 tsp Salt for the tempering
- 1 tsp Hing
- 1 tsp Turmeric powder
- 1 tsp Kashmiri red chili powder
- 4 tsp Coriander seed powder
- 2 tsp Cumin powder
- 1 tsp Amchur
- 2 tsp Salt
- 2 tbsp Sugar fine-grain or powdered
Instructions
Roast the Poha
- Preheat the oven to 350°F.
- Spread the thin poha on a large baking pan. Roast for 10 minutes until crisp, then set aside.500 g Thin poha
Make the Tempering
- Heat ½ cup of peanut oil in a large pan on medium-low flame.1/2 cup Peanut oil
- Once the oil is hot, add the peanuts. Sauté for about 2 minutes, until they just start to change color.1/2 cup Peanuts
- Add the green chilies and curry leaves.2 Green chilies, 2-3 sprigs Curry leaves
- Lower the flame to low. Add the daliya, cashews, and dry coconut. Roast for 6 to 8 minutes, until golden to a deeper brown.1/2 cup Daliya, 1/2 cup Cashews, 1/2 cup Dry coconut
- Add the raisins, the chivda spice mix, and ½ tsp of salt. Mix well.1/2 cup Raisins, 1/2 tsp Salt, 1 tsp Hing, 1 tsp Turmeric powder, 1 tsp Kashmiri red chili powder, 4 tsp Coriander seed powder, 2 tsp Cumin powder, 1 tsp Amchur
- Immediately add the roasted poha and mix a little.
- Add the remaining 2 tsp of salt and the sugar.2 tsp Salt, 2 tbsp Sugar
- Mix everything well on low flame.
- Turn off the flame. Cool completely, then store in an airtight container.
Video
Notes
- Use thin poha only. Thick poha won’t turn crisp.
- Pan-roasting option: Dry roast the poha in a large pan on medium-low flame. Stir constantly but gently until crisp. Go by texture, not time, and don’t over-roast.
- Powdered sugar coats the poha more evenly than regular sugar.
- This recipe scales up or down easily. Use the servings adjuster above to change the quantities. When scaling up, use a second baking pan so the poha roasts in a thin, even layer.
- Chivda stays fresh for about a month in an airtight container.
