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Baked chivda

Baked Chivda (+Air-fryer)

Baked chivda is a better-for-you version of the fried Indian flat-rice snack. Flavored with spices, ginger, and topped with peanuts, my baked chivda snack is very addictive.
4.25 from 4 votes
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Course: Appetizer, Snacks
Cuisine: Indian
Keyword: Air-fryer chivda, Baked chivda, No-fry chivda, Spicy chivda
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 6
Calories: 161kcal
Author: Sophie
Cost: $6


  • Air Fryer


  • 6 cups thin poha flattened rice 400 grams
  • ½ cup peanuts pan-roasted
  • ¼ cup roasted cashews and almonds optional
  • 2 tablespoons cooking oil
  • 1 tablespoon golden raisin optional
  • 20-30 curry leaves
  • ¼ teaspoon pinch hing
  • 2 tablespoon grated ginger
  • 2 tablespoon chopped green chilies
  • ½ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • salt and black salt to taste
  • 2 teaspoons powdered sugar optional


  • Pre-heat oven to 350 F degrees.
  • Take a baking sheet/pan and spray it with oil.
  • In a big bowl, add thin poha, half of the oil, salt, and all spices, and mix gently.
    baking chivda
  • Now, place this mixture of poha in a single layer on the baking sheet.
  • In a pan, take remaining oil. When the oil is hot, add hing, and grated ginger followed by curry leaves and green chilies.
    frying curry leaves
  • Cook them till the ingredients are infused in oil but not 100% cooked. (Takes about 1-2 minutes after adding to the oil)
  • Add nuts and dal at this point. Mix well and allow it to brown a little.
    adding spice
  • Add this oil over your poha and keep the ginger, curry leaves and green chilies aside.
  • Mix in the oil well and now add the half-cooked ginger, curry leaves and ginger to the top.
  • Roast at 350 F degrees for 10 to 13 minutes, stirring once in between until the poha starts to change color around the edges and turn crispy. If you are using a small baking sheet, then bake the poha in two to three small batches.
    oven baked chivda


  • For the air-fryer version, line the air-fryer basket or tray and add seasoned raw poha. Cook each batch for 7-8 minutes until the poha becomes crispy with edges light brown.
  • Once roasted, allow the poha to cool down a bit. Add nuts and sugar and mix well. If using raisins, just fry them in little oil before adding to the poha.
    Baked chivda spicy
  • Mix well and adjust salt and chili powder if necessary. Once completely cool, store the baked chivda in an air-tight container.
  • Enjoy!
    Crispy air-fryer chivda


  • For this recipe, use thin poha only. The thick variety becomes little hard when baked.
  • You may add resins, coconut and other toppings like makhana. 


Serving: 200g | Calories: 161kcal | Carbohydrates: 9.5g | Protein: 2.6g | Fat: 3.2g | Sodium: 180mg