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Saturday, October 26, 2019

Thin poha chivda (Maharashtrian style) / Kachcha chiwda / Roasted poha chiwda

Maharashtrian style poha chivda, Kachcha poha chivda

Kachcha chivda is a maharashtrian style quick and tasty snack made from thin poha. I learnt this from an aunty who is from Maharashtra. 

  • Thin white poha (Paper aval) - 3 cups
  • Roasted gram (pottukadalai) - 1 tablespoon
  • Peanuts - 1 tablespoon
  • Dry coconut slices - 1 tablespoon
  • Cashews and raisins - optional
  • Curry leaves - few
  • Green chilly - sliced or chopped - 2
  • Turmeric powder - 1/8 tsp.
  • Hing powder - a generous pinch 
  • Powdered sugar - 1/4 tsp. optional
  • Salt - to taste
  • Oil - to fry and temper

Heat a  thick bottomed pan or kadai. It is better to have a kadai with handle. The poha will be very thin like a paper and stirring continuously to roast them may break the poha. 

Keep the flame to low ( DO NOT roast in high flame) and add thin poha. Roast by gently shaking the pan until the poha is crisp, transfer to a plate and keep aside.
In a small pan, heat oil and fry, peanuts until crisp. Transfer it to the plate. Similarly, fry roasted gram add coconut pieces separately until crisp. 

Heat a tablespoon of oil in the same kadai, add curry leaves, green chillies, hing, saute well, finally add turmeric powder, salt to taste and sugar powder. Give a quick stir and add the roasted poha, and other fried items and mix gently without breaking the poha.  Switch off the flame and  allow the chivda in the hot kadai for 2 to 3 minutes. Transfer it to a wide plate. When cool store in an air-tight container. This is an excellent tea-time snack too.


  1. I love this...thankyou for the sharing !


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