• 2 cup beaten rice (poha)

  • ½ cup raw peanuts

  • 1 tsp mustard seeds

  • 2 dry red chillies

  • 6-8 curry leaves

  • ½ cup roasted chana

  • 1/6 tsp asafoetida

  • ¼ tsp turmeric powder

  • 2 tsp powdered sugar

  • 1 tbsp oil

  • salt to taste

  • ½ tsp red chilli powder



Method (How to make chivda at home)


  • Dry roast poha in non stick pan till crisp, stirring continuously.

  • Heat oil in a pan fry peanuts till crispy and remove peanut from the pan.

  • In the same pan with oil add mustard seeds, red chillies, curry leaves and roasted chana and stir.

  • When the seeds start crackle, add the asafoetida and turmeric powder and mix well.

  • Add the roasted poha and peanuts, sugar, red chilli powder and salt and mix well.

  • When cool and store in an air-tight container.