This sweet and savory Indian snack has a major crunch factor

This sweet and savory Indian snack has a major crunch factor

This sweet and savory Indian snack has a major crunch factor
Nutritional Information (per serving)

View full nutrition label


Nutritional Information
Servings: 6 to 8
Amount per serving
% Daily Value*
Saturated fat 2g10%
0 mg0%
155 mg7%
Fiber 2g6%
Total sugar 3g
Vitamin C 1 mg3%
Calcium 26 mg2%
Iron 1 mg6%
Potassium 133 mg3%
*The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Chivda, a delicious blend of flat rice, roasted lentils, peanuts, cashews, chillies, curry leaves, dried coconut and other delicious ingredients, offers a symphony of flavors in every crispy bite. Its irresistible taste is guaranteed to leave you wanting more and not stopping at just one bite.

Making Chivda for Diwali

This iconic Indian snack has earned its place as a popular addition to school tiffins across the country, especially in the few weeks leading up to the Diwali holidays. Chivda is a delicious and filling treat and is also enjoyed on Diwali evenings. Combined with chai and laddoos, it is a treasured part of the celebrations and adds to the joyful atmosphere as families come together to laugh and tell stories.

Treats prepared on Diwali tend to have a long shelf life as they are meant to be shared with neighbors and guests who come over to celebrate the festival. While many of these snacks are enjoyed all year round, Diwali is an opportunity to prepare all of these delicacies in bulk to ensure a sumptuous feast that's ready to share.

The many faces of Chivda

Similar to other Indian dishes, the preparation of chivda varies by region and offers different interpretations. While some choose to use dried fruits like almonds and raisins, my family prefers a mix that consists only of cashews. There are also different practices when it comes to side dishes: some prefer fresh coconut, while others opt for dried red chili peppers to enhance the visual and taste appeal of the dish.

How to make chivda

Making chivda may take some time, but the result is worth it. First, dry roast the flattened rice, add turmeric powder and salt and keep aside. Then individually fry other ingredients such as chilies, dalia dal (roasted split chickpeas), curry leaves, cashew nuts, dried coconut slices and peanuts and add them to the previously roasted flat rice.

After frying all the ingredients, a thorough mixing over low heat with a subtle addition of sugar is enough to complete this crunchy snack.

What is the difference between Chivda and Poha?

Both dishes are made from flattened rice, called “poha” in Hindi. Poha is a breakfast dish made from a thick variety of poha (flat rice) that is soaked and then cooked with ingredients such as chopped onions, chilies and potatoes. In contrast, chivda is a crispier snack made from the thin variety of poha and other dry ingredients.

Tips for preparing chivda

  • Dry the poha in the sun to roast it faster– Drying the poha in the sun (about 2 to 2 1/2 hours) before dry roasting speeds up the roasting process.
  • Heat peanuts in the microwave instead of frying them—Instead of frying them, you can also heat the peanuts in the microwave as it is quicker. Spread the peanuts on a microwave-safe plate and microwave in 30-second increments until toasted and fragrant (about 90 seconds total).
  • Where do the ingredients come from?A decent Indian market will have everything you need to make chivda, but the ingredients can also be purchased online.

Go on

Chivda can be made 2 to 3 days in advance and, if stored properly, will look and taste fresh when served.

“This chivda recipe was wonderful! The mixture was fragrant, crunchy and deliciously delicious! It's definitely very hard to stop eating. Be sure to purchase soft roasted split chickpeas for this snack.” –Diana Andrews

  • 2 cups thin, flattened rice (burst)

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon fine Salt

  • 1/2 Cup neutral oillike peanut or rapeseed

  • 1/2 Cup raw peanuts

  • 1/4 Cup raw cashew nuts

  • 1/4 Cup Daliya Dal or Chana Daliya (split chickpeas)

  • 1/4 Cup dried coconut discs or flakes

  • 4 Indian or Thai green chilies, or 1 small Serrano pepperfinely chopped (or to taste)

  • 15 to 20 fresh curry leaves

  • 1 teaspoon raw Sesame seeds

  • 1 teaspoon Poppypreferably white

  • 2 pinches AsafoetidaOptional

  • 1 to 2 teaspoon powdered sugar

  1. Gather the ingredients.

    The spruce eats / Bahareh Niati

  2. Dry roast in a dry wok over low heat 2 cups thin, flattened rice (poha)Fry until very dry and crispy (avoid any browning), 5 to 6 minutes, shaking the pan occasionally. To check if it is properly roasted, press 1 or 2 poha flakes together; They should turn into a powder.

    The spruce eats / Bahareh Niati

  3. Place in a large bowl and sprinkle with toppings 1/2 teaspoon ground turmeric And 1/2 teaspoon fine salt (Do not mix at this point) and set aside.

    The spruce eats / Bahareh Niati

  4. Wipe the wok clean. Add 1/2 cup neutral oil Add to wok and heat over medium heat until shimmering. Add 1/2 cup raw peanuts and fry, stirring occasionally, until crispy and golden brown.

    The spruce eats / Bahareh Niati

  5. Remove the peanuts with a slotted spoon, leaving as much oil as possible, and sprinkle over the reserved poha.

    The spruce eats / Bahareh Niati

  6. Repeat the frying process with 1/4 cup raw cashews, 1/4 cup Daliya DalAnd 1/4 cup dried coconut slices or flakes, fry each ingredient individually until lightly toasted. Once ready, add them to the poha mixture.

    The spruce eats / Bahareh Niati

  7. roast meat 4 Indian green chilies, finely chopped And 15 to 20 curry leaves until they become crispy then add to the poha.

    The spruce eats / Bahareh Niati

  8. Drain and discard all but about a tablespoon of the remaining oil from the wok. Fry together 1 teaspoon raw sesame seeds, 1 teaspoon poppy seedsAnd 2 pinches optional asafoetida, Stir constantly until golden brown.

    The spruce eats / Bahareh Niati

  9. Return the poha mixture to the wok and gently stir the ingredients together over low heat until the poha flakes turn yellow, 2 to 3 minutes.

    The spruce eats / Bahareh Niati

  10. Remove from heat and let the chivda cool. Add 1 to 2 teaspoons powdered sugar and mix thoroughly before serving or storing.

    The spruce eats / Bahareh Niati

Here's how to store it

Chivda can be stored in airtight containers at room temperature for up to 2 weeks.

Are you feeling adventurous? Try this:

  • Omit poppy seeds and sesame—Poppy seeds and sesame seeds are traditionally used in Diwali preparations to enhance the flavor of the chivda. However, you have the option to omit these ingredients if necessary.
  • Use a different type of poha—Alternatively, you can also make chivda with nylon poha, a thinner version of poha. The overall process remains the same, but please note that the roasting time will be significantly reduced due to the thinner nature of nylon poha.
  • Make it sharper—If desired, you can add 6 small dried red chilies, for example Kashmiri chilies.
  • Add raisins– Add 1/4 cup raisins or golden raisins after the chivda has cooled.

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