Sanjeev Kapoor

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Chatpata Chivda  Recipe

Roasted poha mixed with chana dal, peanuts, sesame seeds and dried coconut slices

This recipe is from the book Kadai Cooking.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Chatpata Chivda

Main Ingredients

Nylon poha,





Level Of Cooking



  • Nylon poha
    250 grams
  • Oil
  • Curry leaves
  • Green chilli broken
  • Sesame seeds (til)
    1 tablespoon
  • Peanuts
    1/2 cup
  • Roasted chana dal (dalia)
    2 tablespoons
  • Dried coconut ( khopra) thinly sliced
  • Turmeric paste
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Powdered sugar
    2 tablespoons
  • Salt
    to taste


Step 1

Dry-roast the poha in a kadai over medium heat till crisp. Transfer to a bowl and set aside.

Step 2

Heat the oil in the same kadai; add the curry leaves, green chillies, sesame seeds, peanuts, roasted chana dal and dried coconut and sauté over low heat till they change colour.

Step 3

Stir in the turmeric powder and chilli powder. Add the poha and mix gently so that the poha flakes do not break.

Step 4

Sprinkle powdered sugar and salt and mix well. Remove from heat and set aside to cool.

Step 5

Place in an airtight jar. This chivda has a long shelf life.

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