I was waiting to post this recipe here for last couple of days. Today while typing it, I wasn’t sure if I had to translate the name of the dish to English. Many times when I translate it, I feel I am beating the name to death, it just takes away the unique mouth watering feeling that we get when hearing the name of dish that we grew up eating. So I am leaving it alone for now.

For those who do not know about it – Chivda is usually a spicy mixture, made of beaten rice(poha) or puffed rice(murmura/chirmure), having lots of peanuts, dalia etc. It is a dry mixture, so usually people make it in large quantities and store for later use. Chivda at my home always meant either this Konkani version or poha upkari. But I had tasted this another version which had less spices which my friends used to carry when we were in hostel.

Couple of months ago, our dear friend Sunil got married and now I have a very dear friend here. His wife P and I are parteners in crime now :). There are times when we go on and on and on talking for a long time. We get together quite often either at their home or our home. Though she claims she does not know much cooking, she dishes out these mouth watering items very often. A couple of days ago she sent me this chivda. I simply loved it. I have tasted it innumerable times before during my hostel days and had never liked it, because the poha always was too chewy or the spice was not right or salt was not distributed properly. But P’s version was perfectly done. It was very crispy and what I liked most about it was, she had used a combination of poha and chirmure.

Then I asked her for the recipe and I have made it atleast 3-4 times in last 2 weeks now. I can say I am addicted to it because first of all, this is very simple to make and hardly takes any time (I take enough shortcuts while making this) and it is quite filling.

2 cups thin poha
2 cups chirmure/murmura
2 tbl spns peanuts
2 tbl spns dalia
1 tbl spn dry coconut pieces
1 tea spn mustard seeds
4 green chillies 
7-8 curry leaves
2 red chillies
A pinch turmeric
Amchoor powder(optional)
A pinch asafoetida(optional)

Roast poha and chirmure in a big pan till they crisp up. I preheated the oven to 200F for 5mins. I lined both poha and chirmure on a cookie sheet and kept it in the oven and baked it at 200F, which is the lowest heat on my oven, for 5-10mins till they crisped up. They can also be left under hot sun for couple of hours till they crisp up.
Heat oil in a big pan, keep the heat to medium. Add peanuts, dalia, coconut pieces. When they are fried, add mustard seeds. Once they start popping, add curry leaves, green chillies chopped into rounds, red chillies broken into pieces, turmeric, asafoetida. (Ideally these all should be fried one after the other. But I normally do it at once).
Now add amchoor powder(which gives little tangy flavor) and salt. Add poha, chirmure and mix well. Take off the heat.
Cool to room temperature and then store in an air tight container.

Preparation time: 30mins (including the initial roasting/baking time)

– Salt can be added to the seasoning or after adding the poha/chirmure. My cousin Usha gave me a tip to add it in seasoning so that it gets evenly distributed.
– Be very careful whie adding salt. Sometimes, the salt stays at the botton even after mixing and it becomes very salty. So I mix it well by shaking the container before serving. 
– Do not store it while it is still hot. It should come to room temparature and then it can be stored. Otherwise it gets chewy.

40 thoughts on “Chivda”

  1. Try adding some finely sliced garlic into the seasoning if you like a garlicky taste. Make sure you fry it golden brown.

    If you like an oniony taste, add some dehydrated onion flakes to the seasoning. If you don’t have onion flakes, chop onions and dry in the sun / leave in the oven on the lowest setting till dry.

  2. I am planning to make this version over the weekend. I made only churmuro and only poha version couple of times. Our problem is any huge batch doesn’t stay long enough 🙂

  3. Hey i just love it, the taste is so satisfying. I even add few cut garlic pieces to the oil when frying. The roasted garlic taste’s awesome with the chirmure/murmura.

  4. I have never tried making this, but you have now inspired me, Shilpa.

    My mom used to make Phanna Charmura and used to add garlic cloves while used be very yummy, especially on a rainy day, the smell of roasted garlic and charmura was heavenly !!!

  5. Good n easy recipe. I add fennel seeds [ badishep] in seasoning add a pinch ofgaram masala . That gives a very good taste. While serving I add finely chopped onion, scraped coconut, finely chopped coriander leaves and a little lemon juice. Tastes too good.

  6. thnx Shilpa,

    i tried them today…gr8 taste…even my picky husband liked it 🙂
    don’t hv indian store nearby…can we make puris of pani puri at home…really want to try making them…

    take care

  7. Hi,

    I use the microwave for roasting Poha and murmura. Use a flat round paper or plastic plate and microwave on the lowest setting for 2 mins each ;stir and then 2 mins again. Wait as it crisps on cooling.Do not use high power as murmura tends to burn.

  8. Shilpa:

    Thanks for the oil tip.This turned out great and can be done by an novice (ie me). I add about 2-2.5 teaspoons of salt and 2 teaspoons of amchur. For us nobees such stuff is needed. I also eliminated the coconut and added raisins instead.

  9. Hey Shilpa,
    Thanks for Chivda Recipe, am gonna try it now.
    And by the way you don’t have to change name of dish to English else people like me will use Marathi names for their search & end up in 0 results found..Just Kidding

  10. Thankyou for this recipe which has seemingly disappeared from my screen.:( Will you look into it?
    Will you also post in some more such NUTRITIOUS, STORABLE, DRY SNACKS for kids and adults?
    Thankyou for a very useful and practical Blog !
    Simplicity is certainly a virtue! 😉
    Alka G

  11. Hi shilpa iv tried your chivda recipe and it was really yummy, but i added sugar since my son likes it sweet and salt. but the sugar became hard like small brown rocks. how do i add sugar shd i powder and add pls give yr suggstion

    1. Did you add with salt? Do not heat it too much after adding sugar, I think it is getting caramelized and hard, keep it on a very low heat. You can use fine sugar so that you won’t find big crystals. Let me know how it goes

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