Vada Pav

Vada pav…is a delicious snack with a bread sandwiched with potato filled vada . It is a famous snack in Maharashtra (India) by the name Mumbai Vada Pav. It is a snack but for most of the people it is a onetime meal. Continue reading “Vada Pav”

Poha Chiwda

Chiwda as called in Marathi, is a Namkeen or snack made using poha. It is also called Poha Chiwda/Namkeen. A crispy crunchy spicy poha is a famous snack recipe in Maharashtra. It is often prepared during Diwali festival.

Many other snack and sweets are prepared during Diwali. But Chiwda is the most liked one which is made in large quantity. The preparation starts few days before Diwali as the list is long. There is Chiwda, chakli, shakarpala, shev, Anarse, karangi, ladu called ladoo in Hindi. No sweet is purchased from the market, all is made at home.

 Now a day’s some get it prepared from special chef making only these delicacies during Diwali. But still many of them follow the tradition of preparing the snacks and sweets at home… it makes a difference!!!   I still remember I use to help my mother preparing all these dishes. Even today I make it at home during Diwali and teaches my daughter and son to follow the culture & tradition.

Poha Chiwda can be prepared by two ways i.e. by roasting the poha first and then adding all the spices. The other way is, the poha is deep fried first and then mixed with spices. Both the Chiwda differs a lot in taste. Here I’m sharing the second, deep frying poha, method. I have tried to add pictures and video of every step for better understanding. It is one real tempting snack that no one can stop tempting. Each bite is so crisp and full of different spices that just melt in the mouth.  


  • Poha(mota/thick) – 1 kg
  • Peanut – 1 ½ cup
  • Sliced dry coconut – 1 cup
  • Finely chopped green chilli – 20
  • Roughly chopped coriander leaves – 1 ½ cup
  • Curry leaves – 2 cups
  • Roasted chana dal – ½ cup
  • Red chilli powder – 1 tbsp
  • Turmeric powder – 1 tbsp
  • Salt – to taste
  • Fennel seed – ¾ cup
  • Coriander powder – 1 tbsp
  • Oil – for frying
  • Powdered sugar(optional) – 1 tbsp


  • Keep all the ingredients ready because once the poha is fried we will be adding the ingredients immediately.
  • Use a large vessel with wide circumference, this will ease the mixing process.
  • Heat oil in a deep bottom kadhai. I am going to use a deep frying sieve for frying the poha, so the oil in the kadhai should upto ¾ level.
  • Once the oil is heated properly set the flame on medium high level.
  • Fry the poha, taking fistful of poha in the sieve, and place in the mixing vessel. The oil should be properly heated every time. Add oil whenever the level goes down and let it heat properly. Do this process without any break because once the poha is fried the spices are to be added when the poha is still hot.
  • When all poha is fried, add red chilli powder, turmeric powder and salt. Mix gently and quickly so that all the spices are coated properly over the fried poha.

  • Now we are going to fry the other ingredients separately and add it to the poha. The mixing has to be done after all the ingredients are added, as the fried poha is very delicate to handle.
  • Roast the fennel seed, cool it and grind to a coarse powder. Fry it with some oil on a tawa or pan.
                                                          Roasted fennel seeds


                                                             Fried fennel seeds
  • Add the fried fennel to the poha.
  • Deep fry peanuts on low flame till light pink color. Don’t hurry to fry on high flame otherwise it will not become crunchy and also can get burned. Add to the poha.
                                                        unfried and fried peanuts
  • Deep fry the sliced coconut. The coconut should be of the same thickness for the uniform frying. As the coconut get fried immediately take care to remove is immediately from the oil once it has changed its color. It takes just few seconds. Add to the poha.
                                                              sliced dry coconut


                                                                  Fried coconut
  • Similarly deep fry curry leaves, chopped green chilli and chopped coriander separately and add to the poha.



  • Add the roasted chana dal.

  • Add the powdered sugar.

  • Mix all the ingredients properly.

  • Let it cool to room temperature.
  • Store in a clean and air tight container.




Tomato Chutney

Bring some more taste in your meal by adding this sour, nutty and spicy Tomato Chutney. The sour taste of tomato, spicy taste of green chilli, the strong flavor of curry leaves and the nutty taste of peanuts blend altogether to give a nice flavorful chutney. Continue reading “Tomato Chutney”