Chivda or Chewda Recipe

Yields: 1/2 kg
Preparation Time: 1 to 1 1/2 Hour

Flattened Rice or Poha or Avil (thin ones) – 250 gms
Cashew Nuts – 1/2 cup
Raisins or Kishmish – 3/4 cup
Roasted Bengal Gram or Pottukkadalai – 1/2 cup
Green Chilli – 6 nos
Curry Leaves – About 12 nos
Oil – 4 tbsp
Turmeric Powder – 2 tsp
Salt – to taste
Grinding Mixture
Sugar – 1/2 to 1 tbsp
Cumin Powder or Jeera Powder – 2 tsp
Salt – a pinch


  1. Heat about 3/4 tbsp of oil in a kadai or saute pan.
  2. Once the oil is hot, add 1 tsp of turmeric powder and half the quantity of the poha.
  3. Fry the poha in low heat until it becomes crisp.
  4. Put the roasted poha in a big mixing bowl and keep aside.
  5. Repeat the steps 1 to 3 again, with the remaining poha.
    (Note: This is done so that the poha is roasted thoroughly. If the quantity of poha you take is lesser, then you can do it in one session.)
  6. Pour the second batch of roasted poha into the mixing bowl.
  7. Fry the cashew nuts, raisins and pottukadalai, separately in oil and add to the mixing bowl.
  8. Chop the green chillies and roast in a little oil with turmeric powder and a pinch of salt.
    (Note: The salt is added so that you can avoid the spicy smoke that comes when you fry the chillies.)
  9. Add the roasted green chillies into the mixing bowl.
  10. Heat the cumin powder till it becomes a litttle hot.
  11. Grind the sugar, cumin powder and a little salt together and keep aside.
  12. Mix the contents of the mixing bowl thoroughly but gently, by adding the ground cumin mixture in little amounts.
    (Note: Mix the contents gently to avoid the roasted poha from breaking.)
  13. Cool and serve.


Fry each ingredient separately to get the best results.


This is a very popular Maharashtrian snack.


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