Poha Chivda

Indian snacks are awesome, but when we look into the health factor, they go from 30 to 0 in 2 seconds flat. Poha Chivda or Chidva is a wonderful healthy snack alternative to the fried ones, you so yearn for at the stores. This Poha Chivda recipe has a great shelf life and is so easy to make. Make a big batch and store it or a small batch and keep it fresh.


Thin Poha – 3 cups
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – few
Green Chili – to taste (finely chopped)
Roasted Chana Daal (Daliya) – 3 tbsp
Whole Raw Peanuts – 3 tbsp
Golden Raisins – 1 tbsp
Turmeric Powder – 1/2 tsp
Citric Acid – 1/4 tsp
Salt – 1 tsp or to taste
Sugar – 1 tsp


1. Heat the Poha in the microwave safe bowl for 2 minutes, stirring after 1 minute.
2. Grind the Salt and the Citric Acid to a fine powder.
3. Grind the sugar to a fine powder separately.
4. In a non-stick pan, heat the Oil at medium temperature.
5. Once the Oil is hot, add in the Mustard Seeds. Allow them to pop.
6. Add in the Green Chilis and the Curry Leaves and cook for a few minutes.
7. Add in Whole Raw Peanuts and cook for 1 minute.
8. Add in the Roasted Chana Daal and cook for another minute.
9. Add in the Golden Raisins and cook for 30 seconds.
10. Add in the Turmeric Powder and the Salt & Citric Acid Powder. Mix well.
11. Add the Poha and mix very well till all the Poha is yellow and no white is visible.
12. Once it is mixed well, turn off the stove and allow it to cool for just 1-2 minutes.
13. Sprinkle the Sugar Powder and mix well.
14. Allow the Chivda to cool down to room temperature before you store it.


1. It is best to grind the Sugar yourself.
2. Adjust any or all of the ingredients to your need to suit your requirements.
3. Store it in airtight container or a ziploc for weeks. It does not need to be refrigerated.

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68 thoughts on “Poha Chivda

  1. Hi A & H,

    I used aamchur powder instead of citric acid and it came out well 🙂 thanks for putting up healthy snacks ladies…best snack with tea when it’s raining 🙂

  2. Hi Hetal and Anuja,

    Just wanted to let you know that I made this chivda for snack keeping at my workplace and absolutely love munching on it without any guilt!!!!!!!!!Thanks so much for the idea of microwaving the chivda and then preparing this snack!!! It tastes really awesome and it is healthy 🙂

  3. Awesome!! My husband loved it, tasted as though it was bought from the store.. infact i didnt add citric it still tastes yum n i have stored it in an air tight container.
    Thanks so much for this one..

  4. Hello Ladies! THANK YOU so much for your helpful videos. I am seriously addicted to Haldiram’s Hara Chiwda — I cannot put the bag down once I start eating it!

    My father-in-law is from Gujarat and I have developed a LOVE for Indian food, particularly the Northern India variety (I like the sweet and savory, versus the melt your face off HOT of Southern Indian cuisine). I went looking for a recipe that would be sweet, savory and spicy – yours looks very much like what I was seeking. I am most definitely going to try your recipe in the very near future.

  5. Hi Hetal n Anuja…i tried it today but me n my husband found it a alot sour…i added 2 tsp more of crushed sugar but still couldnt control the sourness/tangyness..its too tangy for us..what can be done with this chiva now reduce the tangyness?? plz suggest.. thanks 🙂

    1. Hi Krutika,

      Sorry to hear that. You can make another batch of poha and leave out the citric acid and/or salt and then just mix it into the batch you have. Mix well.

  6. Hi Hetal & Anuja,
    I usually make this chivda following your receipe and turns out delicious.
    But the last couple of times the crunch of the Chivda is different,as if it has little moisture in it, something very different ..I am buying the same brand which I have been buying for the past few yrs.I had bough the pack 1.5 months back, is this something related to it being the pantry for so long..Is it advisable to buy the packet and make the same week preferably..Please advise..

    Thanks in advance for your help !!

    1. Hi Bhavika,

      The poha should not spoil within a few months unless they were already going bad before you purchased them. To be sure, you can always smell the poha to see if they have an “off” smell before using them. When you microwave them, it should dry out any moisture. Be sure to let them air cool after microwaving before adding them to the seasoning.

  7. Hi both

    Just tried this and it turned out well, i use to make this before as well and i think it helps watching these recepies even if you know to cook them, cant thank enough for the microwave tip as it was time consuming when i use make it earlier by roasting it….thankyou so much as i wont feel lazy now to make it frequently…once again thanks a lot. and yes I tried using amchur powder instead of citric acid though still need a tip of when to add this as it was not a great idea to add it in oil with salt as color changed a bit..but the taste is good anyways.

    1. Hi Sheetal,

      Amchur powder can be added to warm chivda and it will stick to the flakes. It is harder for salt to stick so we put it in the oil.

  8. I’ve been looking at different poha recipes and yours appeals to me most. Some of them call for potato chips or potato sticks. Can you tell me how to roast the dal, or can I buy it that way? Thanks.

  9. Hi Hetal & Anuja,

    Good work. In Maharashtra chivada is must at the time of Diwali. Instead of poha you can use churmura also or make mix of poha and churmura. I like your website. keep it up.

    1. Hi Sulthana,

      Lemon grass powder will not give you the same effect as citric acid. Citric acid is really really sour whereas lemon grass has a lemony scent and flavor but no tartness.

  10. hi
    i and thank you so much for the recipe poha chivda i just wanted to ask this is it okay if i didnt use the citric acid im unable to find it anywhere?????

  11. hi Hetal & Anuja
    Its gr8 watching these recpies & ofcourse with the substitute of basic indian ingredients with the american ones with the same gr8 original taste
    I m in Phoenix ( AZ) & cant find citric acid so is there any subatitute for that if there is plz tell me

  12. Hi Hetal & Anuja,
    i m big fan of your site…i was not a good cook bt now i m a fair cook i can say…my husband enjoys your all recipes …you girls are doing a wonderful job for us who couldn’t know how to cook….i m thankful to u….plz let us know, from where i can get grinder….i m waiting for your reply….ALL THE BEST..MAY GOD BLESS YOU……

    1. Hi Monica,

      There are many different types of grinders. Some of the larger Indian grocery stores carry an Indian style grinder (mixie) with different jars. You can use it for grinding spices (dry) or for idli/dosa batter and chutney. They also carry a wet stone grinder that is good for idli/dosa batter or chutney, but does not work for blending.

  13. hi Hetal,

    I saw cereal chivda video and i tried to find citric acid in grocery store but can not find it. Do you know where would i find it?


  14. Hello Hetal and Anuja,

    Great site going here! Great team work! We love making this chivda. Another interesting addition to this would be garlic, just fry the garlic like the curry leaves/green chillies (till its dehydrated to not leave any moisture) and it imparts such a wonderful flavor to the Chivda.

    Keep sharing..


  15. Thanks for all the great recipes. I live in India but often i visit my children in USA, and i cook healthy food for them. I am so greatful to you both for sharing wonderful recipes. Keep it up.

  16. Hi Hetal & Anuja,

    This is Heena from India.

    I don’t have microwave at home. Is there any other option other than heating the pohas in microwave- first step.

    1. Hi Heena,
      You can dry roast the Poha on the stove in a kadhai-like pan. Just like you would do for Suji or Rawa, keep stirring continuously till it drys out and gets crisp 🙂

  17. Hi! What a great discovery! I’d never been exposed to the dishes you make on here before. I always have poha on hand at home: I use it to make Filipino desserts. However, at my local indian store, there is no “thick” or “thin” variety- just brown rice and white rice. How can I tell the difference?

    1. Hi Soleilnyc,
      The white poha is made from white rice and brown poha is made from brown rice. In this particular recipe we have used the white poha. The thicker variety is the more common one so, that’s probably what you have.
      We suggest since you have it at home, give this a shot (you might have to cook it a min. longer – but keep stirring)…and see if it works… 🙂

  18. I came across your video and ended up on your web site. I should say, I am delighted to find the recipes so simple and easy to follow. Being in US it is sometimes hard to co-relate the ingredients. You both have explanined things very well and I made this and Khandvi and they both turned out excellent must say. You will see more often on your site. Thank you both!!!!

  19. Hi girls,

    The poha chiwda turned out great. I consistently keep making it to keep a healthy snack available on the rack. My husband is a fan of this one which he can eat without guilt of consuming loads of calories.


  20. Hey girls,
    Today i tried your chewda recipe it turned out great!!!.I put extra snacks in that and some chat masala instesd of citric acid.
    i use to deep fry and it took lot of time. now its soooooooo
    easy to make .I will be making and giving it to my friends.I have never tried ur recipe before,now i will try….today first time i saw ur website.

  21. Hello,
    I just stumbled upon your website, it is great. Demo is clear and neat. The idea of microwaving, grinding citric acid and salt, are really good.
    I just love your site, I must try other recipes too.

  22. thanks for the great recipe! i bought a bag of poha in a local indian market because it looked interesting (i frequently do that to try out new things). now, using your recipe as a springboard, i create batch after batch of different flavors using whatever nuts and dried fruits i have in my pantry (cashews and currents are great by the way. i also do a version that leaves out the sugar but adds some homemade chat masala and broken jeera papaddum). i put bowls out during parties and i can’t keep them filled fast enough. i’m introducing all my friends to new flavors, too! it really warms up rainy seattle days.

  23. hai tanuja and hetal,

    ur site is awesome yar…..Actually me from malaysia ..but i am a southindian..but i like northindian dishes very much…..after seeiing ur site, i stred doing experiments in northindian dishes…this poha recipes is simply delicious…
    thnks a lot…..eager to see more northindian snacks item tru ur site…all the best…

  24. Hey Anuja & Hetal,

    You guys rock..tried many of your dishes n all came out perfect…so for this chivda can i add sumthing else instead of citric acid..or if i dont add citric acid will it still taste good?

    1. Hi Priya,

      Citric acid gives this recipe the tangy flavor without adding any moisture to it. We feel you would miss that flavor if you don’t use it. It is available at most Indian grocery stores.

  25. Hi its a great receipe, i tried making this at home, but it came out to be very crispy, instead of soft poha, can u tell us hw to make it soft .

  26. hi,
    i m gr8 fan of ur website… i made chivda today it came out gr8…. one question i used microvave as u said…. but if i dont want to use it than what shall i do can i saute it on low flame???? any suggesstion???
    keep the gr8 work…… u guys make a gr8 videos… nice presentation…..
    thank u so much,


  27. Hi Thank you very much for great recipes. i am always watching your videos. u both r doing great work.


  28. Hi Hetal and Anuja,

    Thanks for the great recipe! I didn’t think of citric acid. That’s a great idea. And microwaving the poha is a great idea too. I make something similar but use corn flakes cereal and rice puff cereal and also put chaat masala besides the salt and curry leaves.

    It tastes like the Haldiram Cornflakes mixture that my family loves. I also grind some fennel seeds and put that in with the masala.

    The kids love it and it’s healthy too!

  29. Hi Vikas,

    Citric Acid has a very concentrated flavor similar to lime/lemon (basically, sour). The reason we use it in place of lime or lemon juice is that citric acid comes in a dry, granulated form and will not add any additional moisture to the dry chivda. If there is moisture, the chivda will spoil.

  30. hi hetal,
    I remember my mum didnt use citric acid while making this chevda. Can u tell us the reason why you used it in this recipe?

  31. hi ladies

    I’m from sydney. watched couple of your recipe demos, love it, very easy to make. One was spinach raita, and bhelpuri, and chivda recipes.

    Thanks for doing VDO demos. Keep up the good work.


    Rosina Sharma

  32. This is great. I always thought it has to be deep fried. I will definitely try it.

    Also, in some shops they had dry coconut pieces and they taste great! Roasted cashews also go very well in this.

  33. Hi Hetal & Anuja,
    it was a nice recipe. My mom used to make it for me. One more tasty idea would be to have it with coarsly crushed papad( Roasted urad daal popadum)and it really tastes so good..try this out.Enjoy…
    Thanks for the recipe

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