Poha chivda

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Say no to store bought chivdas! Make this Poha chivda this Diwali and all you need is 10 minutes. Makes for a great after school snack as well!

Say no to store bought chivdas! Make this Poha chivda this Diwali and all you need is 10 minutes. Makes for a great after school snack as well!

It is funny how being a parent changes you.

I used to love eating Chivdas, Bhel Puri, Sev Puri every kind of junk food  you can think of when I didn’t have kids. Though I still enjoy these snacks from time to time, I never give them to my kids.

I always question whether the oil that has been used is good or wonder how many months ago the chivda was made and packed. So every now and then when I have cravings, I just make them at home so that I can share it with my kids.That way they can’t question me “if outside chivda is unhealthy, then why are you eating?  “

Also, the other thing is some of these chivdas such as the Poha Chivda are so easy to make that all it takes is 10 minutes! Seriously, that is easier than dressing up and going to the grocery store to get some! That’s what I call win-win! 

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Poha Chivda
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5 from 2 votes

Poha chivda

Say no to store-bought chivdas! Make this Poha chivda this Diwali and all you need is 10 minutes. Makes for a great after school snack as well!
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Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2 cups


  • 2 cups of thin poha beaten rice
  • 1 tablespoon oil
  • 1 green chilly finely chopped
  • 1 sprig of kadipatta leaves curry leaves
  • 1 tablespoon roasted chana dal
  • 1 tablespoon roasted peanuts
  • 1 tablespoon roasted cashews optional
  • ¼ teaspoon turmeric powder
  • salt to taste


  • Add poha to the microwave safe dish and roast it in the microwave on high for a minute. Mix well and heat the poha again for a minute. Set aside.
  • In a wok or kadhai, heat oil on medium heat.
  • Add mustard seeds and when they start to splutter add kadipatta leaves and green chilly.
  • Fry them for 20 seconds and then add roasted chana dal, peanuts, and cashews (if using).
  • Stir them in and add poha, turmeric powder, and salt. Fry them for another 5-6 minutes on medium to low heat till the mixture is well combined.
  • Let the mixture completely cool before storing in an airtight container.


NOTE: I have used roasted chana dal, peanut, and cashews. To roast them you can choose to use a little oil or do it without oil. Roast them on medium heat; check for doneness and let it cool completely before storing them in an airtight container
Read the post...For helpful information on ingredient swaps, storage tips, meal prep ideas, and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.


Calories: 248kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 117mgPotassium: 63mgFiber: 3gSugar: 1gVitamin C: 12.7mgCalcium: 14mgIron: 0.8mg
Diet: Vegetarian
Course: Snacks
Method: Stovetop
Keywords: easy, namkeen, roasted
Cuisine: Indian
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    1. Hi Ria –

      I think thick poha will not work for this recipe if using a microwave. The only option would be to deep-fry or shallow-fry it. Hope this helps.

  1. 5 stars
    Made this chivda today. It was so easy and tasted great. I added a sprinkle of powdered sugar at the end. It was such a refreshing change from store bought chivda!

    1. That’s a nice touch, Deepti. I am going to try it as well next time. Thanks for stopping by 🙂