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Chivda served with tea
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5 from 1 vote

Pohe Chivda

Perfectly spiced, savory, light and crispy flattened rice snack
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Appetizer, Snack
Cuisine: Indian
Servings: 15
Calories: 198kcal



Chilies & Curry Leaves

  • 2 tablespoons oil
  • 40 curry leaves big handful
  • 4 small green chilies add more for spicy chivda

Additional Ingredients

  • 1 tablespoon fine kosher salt
  • 1 tablespoon powdered sugar
  • ¼ teaspoon citric acid powder optional


  • If using coarse salt make sure to grind it in a mortar and pestle, so you have fine salt which mixes in well in the chivda. Grind the citric acid in a mortar and pestle to make a fine powder.
  • Wash curry leaves and green chilies. Pat dry with paper towels so they are completely dry.
  • Using a medium sieve, sieve poha and discard any powdery/small broken pieces of poha. Roast the poha, either in the oven or on stove top.
  • Oven Method : Pre heat the oven at 300°F (150°C). Evenly spread poha (5 cups in each) in two large baking trays (10" X 15"). Baked for 10 to 12 minutes gently mixing it half way through.
  • Stovetop Method : In a large, heavy bottomed pot add half of the poha. Roast on low-medium heat for 10 to 15 mins. Either gently stir the poha using a wooden spatula or toss the pot gently after every 2 to 3 mins, this will prevent the poha from breaking as you roast.
  • Reserve the roasted poha and allow it to cool down as you prepare the remaining ingredients.
  • In a small saucepan, heat oil. Adjust the heat to low, add nuts, coconut & roasted chana daal. Cook stirring constantly until the nuts turn light golden. Take out the nuts in a bowl and reserve. Wipe down the saucepan to remove any extra oil and use in the next step.
  • Heat oil on medium heat. Add mustard seeds and once they start popping turn off the heat. Add asafetida, turmeric, sesame seeds and curry leaves. Reserve.
  • Note: For a low-oil recipe, arrange the choice of nuts, sliced coconut and roasted chana daal on a baking tray and bake for 10 mins at 300°F (150°C) mixing in half way through.
  • Add the chilies and curry leaves in a small blender jar. Pulse a full time to finely crush the chilies and curry leaves. If you do not have a small blender, you can also finely chop the chilies and curry leaves with kitchen shears.
  • Heat oil on low heat in a small saucepan. Add the crushed curry leaves and green chili and cook for 1 to 2 minutes stirring constantly as it turns crisp. Make sure the heat is low so you do not burn the chilies and curry leaves. Reserve
  • To the roasted and cooled poha, add the fried nuts, coconut & roasted chana dal. Add the fried crushed chili & curry leaves. Add the tempering of mustard seeds, turmeric, asafetida, sesame seeds & curry leaves. Add salt, powdered sugar and citric acid. Wear cooking gloves and gently mix everything in. Allow the Chivda to completely cool down. Store in airtight containers at room temperature for upto 2 weels. Serving size is about ¾ cup.



Here are my mom's tips to make the best Poha Chivda:
  1. Use thin variety of poha. Do not over-mix the poha while roasting as it will cause the flakes to break. Instead, either gently toss it roasting on the stovetop or use the bake option that I have explained in the recipe
  2. Adding crushed green chili and curry leaves, add a lot of flavor and nutrition to the chivda. You may choose to simply cut them finely with kitchen sheers instead
  3. Nuts, coconut strips, and roasted chana dal can be baked instead of frying
  4. Remember to adjust the heat levels so you do not burn the poha, tadka, nuts, or chilis. Most of the cooking in this recipe is done on low-medium heat
  5. Allow roasted poha to cool down before adding other ingredients
  6. Wear disposable cooking gloves to mix in all the ingredients to prevent your nails from turning yellow from the turmeric
  7. Cooldown the Chivda completely and then store in an airtight container


Calories: 198kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 507mg | Potassium: 102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 71mg | Calcium: 27mg | Iron: 1mg
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