Today’s recipe is for thick poha chivda (chiwda), a beloved snack that holds a special place in many Indian households. While there are many variations of chivda, this particular recipe is the simplest one I’ve ever learned—from my sister. It’s a tradition for us to prepare this every year, and this time, we made a large batch to share.
Chiwda is an essential treat during Diwali, the grand festival celebrated across all of India. After nearly two years, we are joyfully celebrating Diwali with our family here in India, making the occasion even more special.
Traditionally, we—and many families we know—prepare Diwali sweets and snacks in generous quantities to share with relatives and friends, spreading festive joy and togetherness. This thick poha chivda is one such must-have recipe that perfectly complements the celebration’s spirit.
This recipe is delightfully spicy, and when paired with sweet ladoos of any kind, it creates the perfect flavor balance for Diwali celebrations. Thick poha chivda takes a moderate amount of time to prepare—making it ideal for festive cooking without being too time-consuming. The crispy beaten rice, combined with crunchy peanuts, dry fruits, and aromatic spices, transforms into a delicious snack that’s perfect any time of the year.
Step-by-step instructions with pictures are provided immediately after the recipe. This makes it easy for you to follow along visually and ensure perfect results every time!
Notes
If you don’t have any chivda masala you can use red chilly powder, hing, turmeric powder and powdered sugar
Ingredients
- • 1 and 1/2 kg thick poha
- • 1 cup garlic
- • 4 tbsp cumin’s seeds
- • 1 packet Chiwada masala packet (Rambandhu chiwda masala)
- • 1/2 cup of curry leaves
- • 1 cup of almond
- • 1 cup of raw peanuts and
- • 1 cup dry coconut slices
- • 2 cup of roasted chana (daal)
- • 2 cups of oil
- • Salt to taste
Instructions
- First take garlic and cumin seed in grinder
- Make rough paste out of it and pour it in a small bowl to use afterwards.
- Keep kadhai on medium heat and roast thick poha until it becomes crispy
- Add roasted chana in that
- Now add 2 cups of oil in kadhai. Once oil is heated, add 1/2 cup of curry leaves. Fry it and remove it on roasted poha
- In the same way fry peanut, coconut, almond, cumin seeds and garlic paste.
- Now add chivda masala in that. Now need to mix all things together and remove it in to the roasted poha
- Mix all things together very well add salt to taste
- If you don’t have any chivda masala you can use red chilly powder, hing, turmeric powder and powdered sugar
STEP-BY-STEP INSTRUCTIONS WITH PICTURES
Here are the ingredients you’ll need for making poha chivda:
-
1½kg thick poha (beaten rice)
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1 cup garlic cloves
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4 tbsp cumin seeds
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1 packet chiwda masala (such as Rambandhu Chiwda Masala)
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½ cup curry leaves
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1 cup almonds
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1 cup raw peanuts
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1 cup dry coconut slices
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2 cups roasted chana dal
-
2 cups cooking oil
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Salt to taste
These simple yet flavorful ingredients come together to create a crunchy, spicy snack that’s a Diwali favorite.
Start by grinding the garlic and cumin seeds together to make a coarse paste. Set this paste aside in a small bowl for later use.
Next, place a kadhai (wok) on medium heat and dry roast the thick poha, stirring continuously until it becomes crispy and light. Once the poha is roasted to perfection, add the roasted chana dal to the kadhai and mix well. This forms the crunchy base for your poha chivda.
Now, add 2 cups of oil to the kadhai and heat it on medium flame, preparing it for frying the other ingredients.
Once the oil is hot, add ½ cup of curry leaves and fry them until crisp. Remove the fried curry leaves from the oil and immediately add them to the roasted poha.
Next, in the same hot oil, fry the peanuts until golden and remove them onto the poha. Repeat this process with the dry coconut slices, almonds, cumin seeds, and finally, the garlic-cumin paste—frying each until they release their aroma and reach a light golden color. Add all the fried ingredients to the poha mixture, tossing gently to combine evenly.
Now, sprinkle the chiwda masala over the fried ingredients in the oil. Mix everything thoroughly to blend the flavors.
Once well combined, pour this spicy mixture over the roasted poha. Gently toss and mix all the ingredients together, ensuring the chiwda masala and fried elements coat the poha evenly. Your thick poha chivda is now ready!
Mix all the ingredients together very well, ensuring even distribution of flavors. Add salt to taste, and give it one final gentle toss to combine everything perfectly. Your thick poha chivda is now ready to be enjoyed!
If you don’t have chivda masala on hand, you can easily substitute it with a blend of red chili powder, asafoetida (hing), turmeric powder, and a pinch of powdered sugar to balance the flavors.
With that, your delicious thick poha chivda (chiwda) is ready to be enjoyed!
