Poha Chiwda Recipe
40 Mins
6-7 People
05 Mins
Introduction
I still remember the first time I made this Poha Chiwda Recipe during the festive season. The entire house was filled with the aroma of roasted nuts and curry leaves, and everyone gathered around the kitchen asking, “What’s cooking?” I had just seen so many varieties of store-bought chiwda in the market, but that day I decided to make it at home — simple, light, and Maharashtrian-style, just the way I like it. I remember telling myself, “No deep-frying today, just a healthy roasted version that everyone can enjoy guilt-free.”
That festive evening turned out to be special. As soon as I served the chiwda, my guests were amazed — they couldn’t believe it was homemade! The crispy green chilies, the golden cashews, the roasted poha, and that perfect khatta-meetha balance made everyone ask for seconds. That’s when I realized how easy and satisfying it is to make your own Poha Chiwda at home instead of buying those readymade packs.
Ingredients of Poha Chiwda Recipe
Portion/Servings: 6–7 people
Preparation Time: 5 minutes
Cooking Time: 30–40 minutes
- Oil – 2 tbsp
- Peanuts – ½ cup
- Cashew – 2 tbsp
- Roasted chana dal – 2 tbsp
- Dry coconut (sliced) – ¼ cup
- Green chilli – 3–4 pcs
- Curry leaves – 20–25 pcs
- Hing – ½ tsp
- Turmeric powder – 1 tsp
- Salt – 1 tsp
- Jeera powder – 1 tsp
- Poha patla (thin) – 2½ cups
- Amchur powder – 1 tsp
- Fried nuts – as prepared earlier
- Powdered sugar – ¼ tsp
Instructions of Poha Chiwda Recipe
Step 1: Frying the Nuts
Heat 2 tbsp of oil in a large kadhai over medium flame. Add peanuts and fry until golden and crisp. Then add cashews and fry till lightly browned. Next, add roasted chana dal and sliced dry coconut. Stir continuously and roast everything on a low flame until the nuts and coconut turn aromatic. Once done, remove them and keep aside for later use.
Step 2: Tempering
In the same kadhai, add slit green chillies and curry leaves carefully — they will splutter. Fry until they turn crisp. Add hing and turmeric powder, and sauté briefly to release the aroma. Then add salt and jeera powder and mix everything well on low flame.
Step 3: Adding Poha and Cooking
Now, add thin poha (patla poha) directly into the tempering. Gently mix everything together so that the poha is evenly coated with the spices. Keep stirring continuously on a low flame — this step is important as it allows the poha to roast slowly in the flavored oil without burning. As you cook, you’ll notice the poha getting lighter and crisper. Continue stirring for a few minutes until the texture turns perfectly crunchy. Be gentle while mixing to avoid breaking the delicate flakes.
Step 4: Finishing Touch
Once the poha is crisp, add back the fried peanuts, cashews, roasted chana dal, and coconut slices. Mix well to combine everything evenly. Turn off the flame and sprinkle amchur powder and a pinch of powdered sugar. Toss gently so the sweet and tangy flavor spreads throughout. Let the chiwda cool completely — this helps retain the crispiness.
Step 5: Storage & Serving
After cooling, transfer the Poha Chiwda into an airtight container. It stays crunchy and flavorful for up to 2–3 weeks. Serve it as a tea-time snack, a festive treat, or a quick munch on the go — perfectly balanced with sweet, salty, tangy, and spicy notes.
About the Poha Chiwda Recipe
This Poha Chiwda Recipe is a light, healthy, and delicious festive snack made using thin poha, peanuts, cashews, roasted chana dal, green chilies, and a few aromatic spices. The best part about this recipe is that it is roasted and not deep-fried, which makes it perfect for those who prefer something tasty yet healthy during the festive season. It’s prepared in very little oil, just enough to shallow fry the nuts and bring out their golden flavor.
What I love about this Poha Chiwda Recipe is that it has everything crunch, spice, and a hint of sweetness. The crispy poha absorbs the flavors of curry leaves, hing, turmeric, and amchur beautifully. Once you toss in the roasted nuts, cashews, and a little sugar powder, it turns into a khatta-meetha-tikha mixture that’s simply irresistible. It’s the kind of snack that you can serve to guests, enjoy with evening tea, or even store in a jar to munch on anytime.
When you make this at home, you’ll often hear people asking, “Which brand of chiwda is this?” And that’s the moment of pride when you can say, “No brand, it’s homemade Chef Ajay Chopra’s style!” Whether you have guests visiting or just want a healthy snack for your tea-time, this Poha Chiwda will surely make your day flavorful and festive.
Cooking Tips for Poha Chiwda Recipe
- Always use thin poha for this Poha Chiwda Recipe — the thick poha is used for breakfast, while the thin one gives the best crunchy texture for chiwda.
- Roast the poha on low flame to prevent it from burning. This helps it become crisp without absorbing too much oil.
- Fry the peanuts first, as they take the longest time to turn golden and crunchy.
- Always add curry leaves and green chilies to hot oil on low flame — this gives them that perfect crispiness and flavor.
- Do not add extra oil later; the key to a good Poha Chiwda is keeping it dry and roasted, not oily.
- Finish off with a pinch of hing, turmeric, amchur, and sugar powder for that classic khatta-meetha-tikha taste.
Pairing Guide for Poha Chiwda Recipe
The Poha Chiwda Recipe pairs beautifully with a hot cup of masala chai in the evening. The warmth of the tea balances the light, crunchy, and slightly spicy flavor of the chiwda. You can also serve it as a festive snack along with sweets like besan ladoo, kaju katli, or shakkar para for a complete festive platter.
If you have guests over, serve Poha Chiwda with a cool drink like sweet lassi or rose milk for a perfect sweet-and-savory combination. It also goes well with lemon soda or fresh coconut water if you prefer something refreshing. No matter how you serve it, this healthy snack will always make you the star host of the evening!
Frequently Asked Questions about Poha Chiwda Recipe
1. What type of poha is best for the Poha Chiwda Recipe?
Always use thin poha for the Poha Chiwda Recipe. Thick poha is meant for making breakfast poha, while thin poha gives that light, crispy texture perfect for chiwda.
2. Can I deep-fry the ingredients instead of roasting?
While you can deep-fry them, the traditional Poha Chiwda Recipe is roasted, not fried. Roasting keeps it light, healthy, and equally crunchy without the excess oil.
3. How can I make the Poha Chiwda spicier?
To make your Poha Chiwda Recipe spicier, add more fried green chilies or a sprinkle of red chili powder while mixing the poha and spices.
4. How long can I store the Poha Chiwda?
If stored in an airtight container, the Poha Chiwda Recipe stays fresh and crispy for up to two weeks at room temperature.
5. Why is my Poha Chiwda not crispy?
If your Poha Chiwda Recipe turns soggy, it’s likely due to roasting on high flame or using too much oil. Always roast on low flame and keep the poha dry.
6. What is the best oil to use for this recipe?
Use neutral oils like sunflower or groundnut oil for the Poha Chiwda Recipe. They enhance the natural flavor of nuts and spices without overpowering them.
7. Can I add dry fruits to my Poha Chiwda?
Yes, you can add raisins or almonds to your Poha Chiwda Recipe for extra richness. Just roast them lightly before mixing them with poha.
8. What gives Poha Chiwda its sweet and tangy flavor?
The signature khatta-meetha flavor in the Poha Chiwda Recipe comes from amchur powder and a little powdered sugar added at the end.
9. Can I use curry leaves and green chilies together?
Absolutely! Both are essential for authentic flavor in the Poha Chiwda Recipe. Fry them together on low flame until crispy for the best aroma.
10. Is Poha Chiwda a healthy snack?
Yes, the Poha Chiwda Recipe is a healthy snack option since it is roasted and uses minimal oil. It’s light, full of nuts and lentils, and perfect for tea-time or festive munching.