Poha can be made is different varities. My dear friend gave me this delicious recipe and I altered a bit to suit my family’s taste.  Chevda is a nice evening snack with a cup of tea or coffee.


2 cups thin phoa


1 tbsp mustard seeds
2 tbsp poppy seeds
2 tbsp Fennal seeds
1/4th cup peanuts
1/4 cup golden rasins
pinch of hing
8-10 green chillies chopped
curry leaves
pinch of turmeric
Chilli powder ( optional)
Salt and Sugar for taste
Ghee for seasoning
Cooking spray oil


1. Preheat oven to 300 c. place phoa in a oven proof dish/tray and spray with oil. Toss poha and oil and place it in oven for 15-20 mins depending on the oven tempeture. Make sure phoa is not burnt, it should be crispy and crunchy, puff’s a little.

2. On stove top:- Take a pan spray oil and heat it. Now add the phoa and keep stirring on medium heat till phoa becomes crispy and crunchy, puff’s a little.Remove from heat and keep aside.

For seasoning, heat pan and add ghee (2-3 tbsp). Add musterseeds and allow them to splutter, now add peanuts, fennal seeds, khuskhus, turn the heat to low and fry till they start to turn light golden brown. Now add hing, green chillies, curry leaves and fry for 2 mins now add rasins and fry for 3-4 mins. trun off the heat add turmeric, chillie power, salt and sugar. Toss the takada with phoa and mix all toghter well. Adjust the seasoning and let it cool. Store it in air tight container. Longs for 2-3 weeks.Enjoy for evening sncak.


Notes & Tips

You can add sesame seeds, dalia and also casewnuts if you like. If you have to do it in a lot then I would suggest you to bake phoa in oven.


1 Response to “Chevda”

  1. January 14, 2009 at 2:34 am

    i stumbled across your blog while looking for chevda recipe and i love your site already. i love Indian food and at least ive got a site to refer to.

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