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Discover the authentic taste of Pandharpuri Chivda – a traditional Maharashtrian namkeen snack loved for its unique flavor and crunchy texture. Made with flattened rice (poha), roasted peanuts, dry coconut, green chilies, curry leaves, and aromatic spices, this chivda is a perfect tea-time snack, travel-friendly food, and festive recipe for Diwali, Ganesh Chaturthi, or Holi celebrations.

Pandharpuri Chivda is famous across Maharashtra for its spicy yet flavorful mix of poha, crunchy nuts, and masalas that bring out the real essence of Maharashtrian homemade snacks. It is light, crispy, healthy, and easy to make at home with just a few ingredients.

If you love traditional snacks, this recipe will remind you of grandma’s kitchen and festive thalis. Learn step-by-step how to make Pandharpuri Chivda at home and enjoy it with chai or as a quick evening snack.

👉 Perfect for:
Tea-time snack ☕
Lunchbox and travel food 🍱
Festival special namkeen 🎉
Healthy homemade farsan

पंढरपूर विशेष चिवडा करण्यासाठी लागणारे साहित्य
• १ किलो पंढरपुरी चुरमुरे
• १ कप कच्चे शेंगदाणे
• १/२ कप पंढरपुरी डाळं
• १ मोठी वाटी उभे काप केलेली लसूण
• चवीनुसार मीठ
• कढीपत्ता
• १ मोठा चमचा धनेपूड
• हिंग
• १ चमचा हळद
• २ मोठे चमचे लाल तिखट
• २ मोठे चमचे काळा मसाला
• उभे काप केलेला कांदा
• १/४ कप तेल

Make this authentic Maharashtrian chivda recipe today and bring the traditional flavors of Pandharpur to your home!

00:00-Introduction
00:40-Ingredients
01:35-Frying the ingredients
05:26-Masala for chivda
06:00-Mixing
06:43-Tasting


Ingredients:
• 1 kg Pandharpuri Churmure
• 1 cup raw Peanuts
• 1/2 cup roasted Chana dal
• 1 big Katori thinly sliced Garlic cloves
• Salt to taste
• Curry leaves
• 1 tbsp Coriander powder
• Hing
• 1 tsp Turmeric powder
• 2 tbsp Red chili powder
• 2 tbsp Kala masala
• Sliced Onion
• 1/4 cup Oil

Method:
• Heat up oil in a pan and add peanuts.
• Fry peanuts really good until they get nice reddish color and popup like popcorn.
• Take the peanuts out, drain excess oil and transfer them on the churmure.
• In the same oil, fry roasted chana dal until it gets light golden color.
• Take the chana dal out, drain excess oil and transfer it on the churmure.
• Fry curry leaves until nice and crunchy and transfer it on the churmure.
• Deep fry sliced garlic in the same oil on low heat until it gets nice golden color and take it out on
the churmure.
• Deep fry onion on low heat until it gets nice brown color and transfer it on the churmure.
• Turn the gas off and add hing, coriander powder, turmeric powder, red chili powder and kala
masala. Mix well.
• Transfer this masala on the churmure and mix it well while it is still hot. Rub the masala well with
the churmure mixture.
• When it is almost mixed well, add salt and mix everything well together. Pandharpur special chivda
is ready.
• When this chivda cools down completely, store it in an airtight container. It has shelf life over a
month.

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