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Instant Chiwda Recipe | Kachcha Chiwda

Learn how to make instant chiwda with detailed step-by-step recipe. Easy, quick, and yummy – chiwda recipe.

Chiwda is a popular namkeen Maharashtrian snack. It is a mixture of flattened rice and some simple spices. Making the traditional chiwda is a long process but this kachcha or instant chiwda can be made in such a less time.

instant chiwda

This chiwda is one of my favourite snack as it is so easy to make and healthy too. It is a mixture of poha, peanuts, roasted chana dal and some spices. Sharing here my step-by-step instant chiwda recipe. If you are a chiwda lover just like me, do try this out.

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Instant chiwda is an easy to make snacks option that you can make without any prior preparations. Here is how to make it.

Instant Chiwda | Kachcha Chiwda

Happinesss Is Homemade
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Snack
Cuisine Maharashtrian
Servings 2 people


  • 1 cup Poha/Flattened rice (Thin)
  • 2 tbsp Peanuts
  • 1 tbsp Roasted chana dal
  • 1 tsp Red chilli powder
  • Salt to taste
  • 1/2 tsp Sugar, optional
  • 2 tbsp Oil
  • 1 Onion , Finely chopped
  • Fresh coriander, Finely chopped


  • Heat a pan and dry roast poha till it becomes crispy. Keep aside.
  • Heat oil in a tadka pan or any small vessel. Fry peanuts in it.
  • Take a bowl. Add roasted poha, fried peanuts, roasted chana dal, red chilli powder, salt, sugar, oil. Mix well.
  • Add chopped onion and coriander. Mix well and serve.


You can make this chiwda and store it in an air-tight container. Add onion and coriander just before serving.
Spring onions can also be used instead of plain onions.
You can make it more nutritious by adding finely chopped tender spinach leaves.
Keyword chiwda, Easy, instant, peanuts, poha

If you like this recipe please leave a comment below and feel free to share this recipe on your social accounts. You can share your creations by tagging @happinesss.is.homemade on Instagram. Follow Happinesss Is Homemade on Facebook, Instagram, Twitter, Pinterest.


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