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Poha Chivda (chevdo)

Poha Chivda or Namkeen Poha is a crunchy, tangy and lightly spiced Diwali snack. Flattened rice, peanuts, chillies and coconut shavings are deep fried until crispy then tossed in a sweet, tangy and spicy spice mix.

Perfect with a cup of masala chai.

A bowl of poha chivda placed next to another bowl

Poha Chivda is a savory snack mix made with a variety of deep fried ingredients. This perfect tea time snack is naturally vegan and gluten-free.

It is fairly quick to make and doesn’t require much prep.

Namkeen Poha is commonly prepared on Diwali but can be enjoyed at any time of the year.

Poha are also known as rice flakes. This flattened rice is made by parboiling before flattening. It is used in popular recipes such as Bateta Poha and Poha Kachori.

If you love chevdo, you must try this Kenyan Chevdo and Cereal Chevdo and Cornflakes Chevdo (Makai No Chevdo)

namkeen poha bowl placed next to two cups of masala chai

Ingredients

Poha – this particular version is made from thick poha (aka jada poha) rather than thin poha

Oil to deep fry

Raw peanuts

Raisins – I have used yellow.

Green chilies round cut

Curry leaves

Coconut shavings

Spice mix: red chilli powder, turmeric Powder, Salt to taste, powdered sugar, citric acid powder 

Optional additions:

cashews

Equipment

Kadai or pan for frying

Metal sieve

How to make Poha Chivda

In a bowl, mix together the red chili powder, turmeric powder, powdered sugar, salt and citric acid.

Heat oil in a kadai. Once the oil is hot, you can start frying the ingredients.

Keep the heat low/medium to fry the first lot of ingredients.

Place the curry leaves in the sieve and lower into the hot oil gently. Careful as it may splutter.

Once the curry leaves are crisp, remove into a bowl.

fresh curry leaves frying in hot oil in a pan
fresh green chillies frying in hot oil in a pan
yellow raisins frying hot oil the frying pan
coconut slices frying in hot oil in the frying pan

Now fry the chillies in the same way.

Repeat with the nuts, raisins and dry coconut slices.

Now, turn the heat high and add the poha. Add a small amount of poha at a time as they significantly enlarge upon frying.

They crisp up fast so remove the sieve quickly from the hot oil. Repeat until you have used all of the poha.

Whilst the mixture is still hot, add in the spice mix. Mix well and adjust any flavours.

fried poha, nuts and chillies in a large mixing bowl
spices powders added to the fried thick poha and nuts
Fried poha chivda served with masala chai next to small flower vase

Expert tips

Ensure to properly fry the curry leaves and chillies or else moisture can remain.

Add the spices whilst the mix is hot so sticks well.

Pour a little of the oil from the kadai to help with sticking.

Allow flavours to sit for 30 minutes before making adjustments.

Allow to cool totally before servin.

Storage

It is important to properly store chevdo so that it can last for longer periods.

Firstly, check that it has totally cooled to room temperature. Then, store in an airtight container. Chevdo can keep at room temperature for 8-10 days.

When opening the container to serve, shut it as soon as possible.

two bowls of thick poha chivda placed on a table

Other Diwali Snacks Recipe

Farsi Puri

Ratlami Sev

Masala Fulwadi

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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poha chivda recipe served in a copper bowl

Poha Chivda

Hayley Dhanecha
Poha Chivda (Chevdo) is a popular savoury Indian snack that is prepared with beaten rice, nuts, and basic spices.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 15 servings

Equipment

  • 1 Frying pan
  • 1 Metal seive

Ingredients
  

  • 250 gram poha thick poha (beaten rice)
  • oil to deep fry
  • 100 gram peanuts
  • 4 green chillies sliced
  • 2 sprigs curry leaves
  • 4 tablsespoon coconut slices thin and dried
  • 2 tablespoon red chilli Powder
  • 1 tablespoon kashmiri red chilli powder
  • 1 tablespoon turmeric powder
  • 4 tablespoon powdered sugar
  • pinch citric acid or amchoor powder
  • salt to taste

Instructions
 

  • First, clean the poha properly by removing any debris or stones.
  • In a bowl mix both red chilli powder, salt, turmeric powder, sugar and citric powder and keep it aside.
  • Heat oil in a kadai on medium heat and fry green chillies and curry leaves using a metal sieve.
  • Then fry peanuts, raisins and dry coconut slices.
  • Now, turn the heat high and add the poha. Add a small amount of poha at a time as they significantly enlarge upon frying.
  • They crisp up fast so remove the sieve quickly from the hot oil. Repeat until you have used all of the poha.
  • Remove the fried poha in a big plate or mixing bowl.
  • Mix everything in a big plate and add the spice mix little by little into the fried poha mix while the mixture is still warm.
  • Once you achieved the right taste and colour of the chevdo, stop adding the spice mixture.
  • Gently keep mixing the chevdo for a while so all the flavours reach through fried poha.
  • Let the chevdo cool completely.
  • Once it cooled store in an airtight container.

Video

Notes

Don’t add all the poha at once in seive. 
This recipe can be changed a little according to your taste, you can increase or decrease spiciness of this dish or add any other nuts too.
Ensure to properly fry the curry leaves and chillies or else moisture can remain.
Add the spices whilst the mix is hot so sticks well.
Pour a little of the oil from the kadai to help with sticking.
Allow flavours to sit for 30 minutes before making adjustments.
Allow to cool totally before servin.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

Tried this recipe?Snap a pic and tag @jcookingodyssey or #jcookingodyssey on Instagram, Twitter or Facebook

Note – This recipe was first published in March 2018. The post has now been updated with more helpful content – the recipe remains the same.

Recipe Rating




Give Me Some Spice

Saturday 10th of March 2018

Your Poha chevda looks delicious with so many nuts added to it. I think our mums used the most natural products and served it with lots of love and that's why whatever they made was good.

code2cook

Thursday 8th of March 2018

loved reading about your mom. Even my mom never cooked fancy stuff,very simple. But that time we loved that too.Moreoevr kids expectation was also not like today's :P.

Coming to the recipe preapared this chivda so atsefully. I put all those ingredients which you added for photograph. Will make one soon.

Lathiya

Wednesday 7th of March 2018

Love this snack, especially when it's mom's recipe. Even if they cook with simple ingredients, they turned to be the yummiest dish.

Padmajha

Wednesday 7th of March 2018

Very beautifully written post Jagruthi! I always feel the dishes made by mom is simple with minimal ingredients yet they taste out of the world and is the best comfort food! This chivdo looks like a great snack for kids.

Pavani

Wednesday 7th of March 2018

Beautiful post Jagruthi -- very emotional and touching. Moms have a special knack of turning even simple everyday dishes into something exceptional and delicious. Your poha chevdo looks so inviting -- my husband will be a happy man if I make this for him :-)