Diwali Specials: Chivda/Poha Chivda/Traditional Marathi Chivda

Diwali Specials: Chivda/Poha Chivda/Traditional Marathi Chivda

By Harshada
  • Serves:
  • Prep Time: 20 Minute
  • Cooking: 40 Minute
  • Calories:

India warms up to festive season as soon as the monsoons bid a goodbye! There’s still the October heat,before the winter chills,but the preparations for the most awaited festival of the year begins.. the festival of lights ..Diwali…Houses are cleaned, gifts are shopped and finally its time to make and store special traditional sweets and snacks, to be shared and enjoyed with family. There is a logic and reason behind Indian traditions,said my Grandmother! We make dry sweets and snacks on this occasion,so that they can be stored for winters as well. The ingredients in each of the sweets and snacks,supply warmth and energy to the body,which is very good for winter weather.Homes are cleaned,so that the diet and fungus that’s stuck to the house in monsoon can be removed. And the festival gives us a reason to get together and meet friends and family,which otherwise gets difficult in busy lives. I always helped my mom making the festive goodies called Faraal in marathi, but always thought they were too complicated to try. But this year, for my kids,I attempted making them, and realised its not all that a fuss that it seems to be. Besides, I always have vivid memories of my mom making Faraal and the aroma that filled the homes..i wanted to give the same childhood memories to my kids as well. I hope my little ones remember Diwali the same as I do and celebrate it with equal enthusiasm. The recipe is very simple, all you need is to get the ingredients in place and some bit of patience,especially when roasting the chivda. And if I can get it right in first attempt,so can you…So put on your aprons and get staarted!

Pic1:Ingredients for Chivda.

Pic2: Mixing the ingredients

Pic3: Chivda is ready



  1. Place the patal poha on a flate plate and leave it to dry in sun for a day or 2. If leaving outsoors, place a thin muslin cloth or mesh on top to avoid contamination. This step is optional, but it helps in getting a crisp texture.
  2. Wash the chillies and curry leaves. Pat dry, Split the chilies and cut them into 2-3 pieces. Place them to dry along with the poha
  3. Heat 1 tbsp oil in a large vessel or kadhai. Start frying the cashews followed by peanuts,Dalya or chana and the sliced khopra. Fry till browned and spread them over the poha.
  4. for beginners, I suggest to start with 250 gms of poha and alter the remaining ingredients proportionately. Roasting the chivda calls for a large wok or kadhai. 1 kg poha needed 3 -4 regular sized kadhais. So have to split the chillies and seasonings
  5. Heat the remaining oil and add mustard seeds. Keep the heat low and fry the curry leaves and the chillies,till crisp but not browned.
  6. Add turmeric powder and sesame seeds.stir. Immediately add the poha with the fried ingredients an toss gently till all the turmeric and chilli tempering coats the poha.
  7. This steep needs patience. On a low heat roast the chivda,gently tossing to prevent it from crushing
  8. After 10 mins, take out a spoon full and cool a bit. Taste to check the crunch. If the poha breaks with a crunch, the chivda is ready
  9. After 10 mins, take out a spoon full and cool a bit. Taste to check the crunch. If the poha breaks with a crunch, the chivda is ready
  10. Transfer on a flat plate and cool completely.
  11. Mix all the seasonings together. Sugar,Salt, Coriander-Cumin powder,Amchur. Mix it in the chivda to coat well.
  12. Its very important to let the roasted chivda cool completely before adding the seasonings, else the salt and sugar will release water,leaving the chivda soft and soggy.
  13. Transfer the chivda in an airtight container or Jar and enjoy! Stays good for over a month, that's if you control snacking it all day.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!