Sanjeev Kapoor

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Khatta Meetha Chiwda

Poha or chiwda roasted with mild spices till crisp and served sprinkled with sugar and chaat masala.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 26-30 minutes

Cooking time : 16-20 minutes

Servings : 4

Khatta Meetha Chiwda

Main Ingredients

Pressed rice (poha),





Level Of Cooking


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  • Pressed rice (poha)
    2 cups
  • Oil
    1 tablespoon
  • Asafoetida
    1/4 teaspoon
  • Mustard seeds
    1 teaspoon
  • Green chillies slit
  • Curry leaves
  • Dry coconut (khopra)
    1/4 cup
  • Peanuts
    1/2 cup
  • Roasted chana dal (dalia)
    1/2 cup
  • Turmeric powder
    1/2 teaspoon
  • Salt
    to taste
  • Chaat masala
    1 teaspoon
  • Powdered sugar
    1 teaspoon


Step 1

Heat oil in a non stick pan. Add asafoetida, mustard seeds, green chillies, curry leaves, dry coconut and sauté.

Step 2

Add peanuts, roasted chana dal, turmeric powder and mix well. Add salt and mix. Add pressed rice and mix well. Sauté till the chiwda becomes crisp.

Step 3

Add chaat masala and powdered sugar and mix well. Transfer into a serving bowl and serve.

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