Go Back
+ servings
Print Recipe
5 from 8 votes

Poha Chiwda

An Indian gluten-free snack you can carry while travelling.
Prep Time15 mins
Cook Time30 mins
Course: Snack
Cuisine: Dairy-free, Gluten-free, Indian
Keyword: Kid Friendly Food, Poha, Travel Snacks
Servings: 10
Author: ArchanaPotdar


  • Kadhai/wok
  • Spoons and Ladles
  • Plate
  • Airtight Container


  • 250 grams Poha  thin variety
  • 1/4 cup oil
  • 1/4 cup peanuts
  • 15 cashew nuts
  • 3 tbsp dalia or roasted gram
  • 1/4 cup copra slices optional
  • 5-6 chillies chopped
  • 3-4 springs of curry leaves
  • 2 tsp mustard seeds
  • 1 tsp haldi/turmeric powder
  • 3 tbsp til/sesame seeds
  • 1 ts red chilli powder
  • 1 tsp jeera powder optional
  • 1 tsp dhania powder optional
  • 2 tbsp lemon juice
  • Salt to taste
  • Sugar to taste


  • Wash and air dry the chillies, cut them up in circles. In case you are using copra make thin slices out of them.
  • In your kadhai/wok on low or medium flame add a little say about 1/2 cup of poha and keep stirring constantly. You are done when the poha is crisp or the edges of the poha start curling. Transfer to a big plate/bowl for the batch to cool down. While you roast the next batch.
  • Add the roasted poha in the container that you plan to store the chivda, even airtight plastic one is okay.
  • In the same pan heat, the oil fry the peanuts until they become nice and golden brown. Transfer to the container.
  • Similarly fry all cashew nuts, raisins if you are adding. These fry fast so take care. Transfer to the container.
  • If you are using copra or dry coconut pieces fry them too and transfer to the container.
  • In the same oil add mustard seeds and let them splutter, add chopped green chillies, curry leaves.
  • Add the roasted gram and sesame seeds.
  • Next in goes hing or asafoetida, haldi/turmeric powder.
  • Finally, add the lemon juice, take care it will splatter. Once the tempering stops sizzling transfer to the container.
  • Add salt and sugar to taste.
  • You can also add some jeera powder, dhania powder too.
  • Stir well. The amount of oil may feel a little less but keep stirring till well mixed.
  • In case you feel the oil is less heat some more oil in a small container add mustard then pour in the container of poha. Mix well.
  • Store in an airtight container for about 10-15 days.


  • You can roast the poha in the microwave.
  • There are poha that are roasted and you need not do the roasting part. Just add the tempering.
  • Some poha variety can be deep-fried too.