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LaxmiNarayan Style Best Chivda recipe

Chivda recipe inspired form Pune famous Laxmi Narayan Chivda. This poha chivda has all tastes in one mouth, so addictive.
Prep Time15 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian
Servings: 4 cups


  • 1 cup Poha Flattened rice / Aval
  • ½ cup Fried gram dal Daria dal
  • ½ cup Peanut
  • ¼ cup Cashews
  • 3 tablespoon Raisin
  • Salt – as needed
  • Oil – to deep fry

To temper

  • 1 tablespoon Oil
  • 2 tablespoon Sesame seeds
  • ¼ teaspoon Asafoetida Hing
  • ¼ teaspoon Turmeric
  • 2 teaspoon Red chilli powder


  • Gather and keep all the ingredients needed for the chivda firstly.
  • Then heat oil in kadai. Using a metal strainer, deep fry each ingredient separately.
  • I fried poha first, but I recommend to fry it lastly.
  • Deep fry cashew nut, peanut, fried gram dal (pottu kadalai/ chutney dal) until golden in medium heat.
  • Then fry raisins until its bloated and drain in paper towel.
  • I kept poha separately in a bowl with kitchen towel. Keep all other fried items separately in another bowl.
  • Once done, heat a broad pan and add oil.
  • Splutter sesame seeds and switch off the flame.
  • Add asafoetida, turmeric, red chilli powder and mix well.
  • Finally add the fried items, salt and mix/ toss well to coat everything evenly.



  • It retains lots of oil, so make sure to drain it well over kitchen tissue.
  • I love the sesame seeds and asafoetida flavor best in the mixture.
  • I added ½ cup cashew nuts and found it too much. So reduced the quantity in my recipe.
  • You can fry dry coconut sliced thinly. It adds nice flavour. I could not get so I omitted.