How to make Poha Chewda -

A delightful mixure of roasted poha with deep fried potato sallis and peanuts and other powdered masalas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Nylon Poha (नायलॉन पोहा), Curry Leaves (कड़ी पत्ते )

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Poha Chewda checkout Chatpata Chivda. You can also find more Snacks and Starters recipes like Kotimbir wadi Omelette Burger - SK Khazana Sprout Tikki Chat Palak Paneer Pakoda - SK Khazana

Poha Chewda

Poha Chewda Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Poha Chewda Recipe

  • Nylon Poha 1 cup

  • Curry Leaves 4-5

  • Curry leaves 15-20

  • Dry coconut (khopra) 1/4 medium

  • Potatoes 2 medium

  • Oil to deep fry

  • Peanuts 1/2 cup

  • Mustard seeds 1/2 teaspoon

  • Turmeric powder 3/4 teaspoon

  • Roasted chana dal (dalia) 2 tablespoons

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Powdered sugar (optional) 1 tablespoon


Step 1

Remove stems, wash green chillies and pat them dry. Wash curry leaves and pat them dry.

Step 2

Thinly slice dry coconut. Peel, wash and cut potatoes into matchstick size pieces.

Step 3

Dry roast the poha in a kadai over a medium heat until crisp. Heat oil and deep-fry the peanuts. Drain onto an absorbent paper.

Step 4

In the same oil Deep-fry potatoes till golden brown to make potato-sallis.Drain onto an absorbent paper.

Step 5

Take the roasted poha in a bowl. Heat two tablespoons of oil in a pan and add mustard seeds and curry leaves.

Step 6

When the mustard seeds crackle add green chillies broken into half with hand. Add coconut slices and sauté.

Step 7

Add turmeric powder. Remove from the heat and add it to the poha. Mix.

Step 8

Add roasted chana dal, fried peanuts, salt, red chilli powder and mix.

Step 9

Add potato salli to the chewda. Mix well.

Step 10

Cool and store in an airtight tin. You can add powdered sugar if you so wish.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.