This curry-leaf-laden Poha Chivda was the first Diwali snack I learnt from Mom. It has been part of our Diwali faraal every year, and it is usually the fastest to finish at home too. One fistful somehow makes you want another.
I rarely change Mom’s recipe. The little balance of kaala namak and powdered sugar is what gives it that chatpata flavour, with chilli and haldi coating the crisp poha. Then come all the different bites: peanuts, cashews, almonds, fried gram, coconut and the sweetness of raisins and sultanas. There is plenty happening in a handful, and that is just how I like it.
The making is mostly in the preparation. I fry the add-ons separately and keep them ready before starting on the poha. The seasoning sits beside me too, because it needs to go onto each batch while the poha is still warm. That also means a little taste test after every batch, which is quite a lovely part of the job.
I love roasted poha chivda as well, but this is the deep-fried version we make for Diwali. It is one of Mom’s recipes that is always a hit with guests, and one I come back to every festive season.
At home, I usually make it by eye. The measurements below give you a starting point for a 400 g batch of poha. Taste as you go and adjust that sweet, salty and spicy balance to the way you enjoy it.
Equipment
- Deep frying pan or kadai
- Heatproof metal fine-mesh frying strainer with a handle, or a suitable fine-mesh skimmer
- Large mixing bowl
- Paper towels, for draining
Mom's Poha Chivda for Diwali
Ingredients
Poha and frying oil
- 400 g thick poha (flattened rice)
- Oil, as needed for deep frying
For the add-ons
- ½ cup whole peanuts
- ½ cup fried gram (roasted chana dal / putani)
- 2 tbsp almonds
- 2 tbsp cashews
- 1 tbsp raisins
- 2 tbsp sultanas
- 2 tbsp thinly sliced dried coconut (khopra), or ready-roasted coconut chips
- 20–25 curry leaves, or to taste
- 4 green chillies, slit or chopped
For the seasoning
- 1 tsp red chilli powder, plus more to taste
- 1 tsp turmeric powder
- 1 tsp black salt (kaala namak), plus more to taste
- 2 tbsp powdered sugar, adjusted to taste
Instructions
Method
- Measure the ingredients and keep them ready in separate bowls. Make sure the curry leaves and green chillies are completely dry before frying. Sieve the dry poha to remove fine crumbs. Do not soak it.
- Heat the frying oil. Fry the peanuts, almonds, cashews and fried gram separately, adjusting the heat as needed, until crisp; the cashews should be light golden. Lift each out and drain on paper towels.
- Fry the raisins and sultanas briefly, just until they plump up, then remove and drain. Avoid leaving them in the oil until they become dark.
- If using dried coconut slices, fry them until lightly golden and crisp, then drain. If using ready-roasted coconut chips, keep them aside to add later without frying again.
- Fry the dry curry leaves and green chillies separately until crisp. Remove and drain.
- Keep the chilli powder, turmeric, black salt and powdered sugar beside your mixing bowl. These quantities are for the entire batch, so divide them across the small batches of poha rather than adding the full amount to each one.
- Fry the thick poha in small batches using the heatproof frying strainer or skimmer. The oil should be hot enough for the flakes to puff and become crisp without turning brown. Lift out, drain well and briefly place on paper towels.
- Transfer each batch to the mixing bowl while still warm. Sprinkle with a portion of the chilli powder, turmeric and black salt, followed by a portion of the powdered sugar. Toss gently to coat. Repeat with the remaining poha, distributing the seasoning across the full batch.
- Add all the prepared nuts, fruits, fried gram, coconut, curry leaves and green chillies. Toss gently, taste, and adjust the black salt, sugar or chilli to your preference.
- Allow the chivda to cool completely before storing it in an airtight dabba.
Notes
- Use thick poha for this deep-fried version.
- The key flavour is black salt balanced with powdered sugar. Taste and adjust instead of adding extra seasoning automatically.
- These are starting measurements for a recipe I usually make by eye. Adjust the add-ons to suit, while keeping the same ingredients.
- The almonds come from my 2021 version; the raisins, sultanas and green chillies are included in the 2023 caption. This draft brings those versions together.
- Fry each add-on separately because nuts, dried fruits and leaves cook at different rates.
- Season the poha while still warm, off the heat. Do not fry the powdered seasoning or sugar in the oil.
- Cool completely before storing to preserve the crispness.
Continue the Diwali cooking with Chakuli and Besan Ladoo.