Kolhapuri Chivda Making

The Art of Making Authentic Kolhapuri Chivda — A Tradition Passed Down Through Generations

Kolhapuri Chivda is not just a snack — it is an art form rooted in the kitchens of Maharashtra. At JayBhawani Farsan Kendra, we have been perfecting this craft for over five decades, using hand-selected ingredients and time-tested techniques that no machine can replicate.

The process begins early each morning at our facility in Nagaon. We start with premium thin poha (flattened rice), sourced directly from trusted local farmers. The poha is spread out and sun-dried for several hours until it reaches just the right moisture level. This step is critical and cannot be rushed.

Once dried, the poha is roasted in small batches in pure cold-pressed groundnut oil over a medium flame, stirred constantly by hand. Each batch is watched carefully — the moment it turns the right shade of golden, it is removed and spread on wide trays to cool. This careful small-batch roasting is what gives JayBhawani Chivda its signature lightness and crunch.

"Every batch of our Chivda is hand-roasted, hand-mixed, and tasted before it is packed. No shortcuts, no compromises. That is the JayBhawani promise to every family."

The spice blend is where the true soul of Kolhapuri Chivda lives. Our masala is freshly ground every morning — a family recipe combining dried red Kolhapuri chillies, roasted coriander, cumin, turmeric, curry leaves, mustard seeds, and asafoetida. The fried poha is then tossed with roasted peanuts, desiccated coconut, raisins, and the spice mix.

The final product is cooled, taste-tested, and packed in food-grade sealed pouches. Every pack carries our FSSAI certification (11519043000693) and barcode (8908016308023). From our kitchen in Nagaon to your home — that is the JayBhawani way.