Chivda is a scrumptious Snack combine or namkeen (savory and salted) combination made with flattened rice flakes (poha), spices, dry fruit and nuts, plus hints of salt and sugar. The result’s a crunchy, crispy deal with with a pleasant mixture of salty and candy flavors. Right here I share two totally different and distinctive chivda recipes – a more healthy roasted model, and a extra indulgent recipe for fried poha chivda. Both technique is simple to make with my step-by-step directions with pictures!
About Chivda
Chivda is a traditional deal with that’s typically loved through the Diwali Competition. There are such a lot of distinctive methods to arrange these snacks for any and all celebrations, and they’re identified by a number of different names like Farsan and Namkeen. The phrase Namkeen in Hindi means a salted or savory snack.
Usually chivda recipes embody a crisp base of dry rice flakes (poha) or puffed rice or lentils or sev or potato strands/sticks or makhana (foxnuts) that’s cooked and mixed with quite a lot of nuts, dried fruits, and aromatic spices.
Right here I’m sharing with you a Maharashtrian model chivda or namkeen recipe that’s vegan and addictively scrumptious. It’s my private favourite mixture of elements for a splendidly crispy, crunchy, candy and salty mixture of goodness.
On this namkeen recipe I take advantage of a mix of cashews and peanuts, plus dried coconut and golden raisins. The combination is tempered with daring spices, together with curry and inexperienced chiles, for a terrific steadiness of flavors.
There are two simple methods this model of chivda may be ready:
- Pan Roasted Poha Chivda made with skinny rice flakes and roasted on the stovetop for a barely more healthy deal with.
- Fried Chivda made with thick poha and fried in oil for a fair crispier and extra decadent snack.
Each recipes are easy to arrange at residence in underneath half-hour, so are nice to make as a celebration snack and even for a fast (healthy-ish) night deal with.
Nonetheless, I’ll admit that the fried model does style a bit higher just because it creates a brilliant crispy and crunchy texture. I recommend you give each poha chivda recipes a try to discover out which you want extra!
Step-by-Step Information
The way to Make Chivda Recipe
Prep and Roast Poha
1. First, measure all of the elements and have them able to go in separate bowls.
2. Warmth a large, thick bottomed pan or kadai with a deal with. Preserve the flame to a low. Then add 2 cups of skinny poha (skinny rice flakes) to the new pan.
3. Roast the poha. Gently shake the pan whereas stirring gently in order that the poha will get evenly roasted, and don’t stir with a spoon. The rice flakes are papery, mild and delicate!
Be sure to not overdo the stirring or mixing as this can break the poha.
4. Inside 3 to 4 minutes the poha flakes will change their texture and turn out to be crisp. Once more, hold the warmth to low and don’t roast over excessive warmth. Stir gently.
5. Take away the roasted poha on a plate and place apart.
Fry Dry Fruits and Nuts
I’ve right here fried the nuts, lentils and raisins. However you possibly can roast the nuts and lentils in a pan or within the oven or air-fry them.
6. Warmth ⅓ cup of oil for deep frying in a small pan or tadka pan. I’ve used a tadka pan. Alternatively you possibly can use a large pan and use a heat-proof tremendous sieve ladle or tremendous mesh strainer with a deal with to fry the nuts.
Add ⅓ cup of peanuts and fry them until they turn out to be crisp and crunchy. Stir typically whereas frying.
7. Take away them with a slotted spoon. Place in one other dish or bowl. You may also place them on kitchen paper towels to soak up any further oil.
8. Now add ¼ cup dry coconut slices until they turn out to be crisp and lightweight golden or golden.
9. Take away them with a slotted spoon. Place in the identical dish or bowl the place you positioned fried peanuts.
10. Now fry the ⅓ cup of roasted chana dal for some seconds, until they turn out to be crisp. Don’t brown them.
11. Take away them with a slotted spoon. Place in the identical dish or bowl.
12. Then fry ⅓ cup of cashews until they turn out to be crisp.
13. Take away the cashews with a slotted spoon. Place in the identical dish or bowl.
14. Lastly, fry 2 tablespoons of raisins until they swell and turn out to be plump.
15. Take away the raisins with a slotted spoon. Place in the identical dish or bowl the place different fried nuts are positioned.
Mood and Make Poha Chivda
16. Now warmth ½ tablespoon of oil in the identical pan or kadai during which the poha flakes have been roasted.
Decrease the warmth. Add 12 to 14 curry leaves, 2 chopped inexperienced chilies and a beneficiant pinch of asafoetida (hing).
17. Stir and sauté, until the chilies and curry leaves turn out to be crisp. Sauté on a low warmth.
18. Then add ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per style.
19. Now add 2 teaspoons of powdered sugar.
20. Stir and sauté on low warmth until the sugar begins to caramelize. Take care to not burn.
Word: In the event you you do not need to caramelize the powdered sugar, then merely combine it with the remainder of the bottom spices and herbs.
21. Then add the roasted poha together with the fried elements – peanuts, raisins, cashews and chana dal.
Shake the pan in order that all the things will get blended. Don’t stir however you’ll be able to gently fold the elements collectively if wanted.
22. Saute for 4 to five minutes. Proceed to softly shake and blend the chivda.
23. Flip off the warmth and take away the pan from the new stovetop. Let the poha chivda sit within the scorching pan for 1 to 2 minutes extra.
24. Then switch the poha chivda to a different plate and let it cool at room temperature. As soon as cooled, serve immediately as a snack or retailer in an hermetic container to get pleasure from later.
Step-by-Step Information
Fried Poha Chivda Recipe
Amongst many variations of constructing chivda, this recipe makes use of thick poha or aval (flattened rice), dry fruits and spices and is a Maharashtrian model.
I’ve skipped including coconut slices on this one. In the event you like you’ll be able to add them.
All of the elements are fried and this frying clearly makes all the things crisp and crunchy and nonetheless they style scrumptious too.
For a low-calorie model you’ll be able to examine the step-by-step photograph information of the roasted poha chivda recipe shared above.
Prep Chivda Elements
1. First measure and take all of the elements and hold them in particular person bowls or plates.
2. Rinse the cashews, raisins (my behavior to rinse each of those each time) and curry leaves. Dry them in a clear kitchen towel.
Fry Poha
3. Warmth oil until its reasonably scorching in a kadai. Take half of the thick poha first in a tremendous sieve or a wired mesh strainer, that’s warmth proof. Make it possible for the tremendous sieve or mesh strainer has a deal with.
Immerse the tremendous sieve ladle within the scorching oil and fry the poha until they increase and turn out to be crisp. Don’t brown the poha. I’ve used crimson poha.
4. For even frying you’ll be able to stir with a spoon.
5. Take away and drain the poha on a plate lined with a paper towel.
Fry Lentils, Nuts
6. Similar method take the roasted chana and fry within the oil until they turn out to be crisp. Only for some seconds as they’re already roasted.
7. Drain on one other plate lined with a paper towel.
8. Similar method fry the peanuts until crisp and crunchy.
9. Drain them too.
10. Fry the cashews until mild golden.
11. Drain the cashews too.
12. Subsequent come within the raisins.
13. Simply fry until they turn out to be plump and swell. Don’t fry extra as they turn out to be dense and chewy.
14. Drain the plump raisins.
15. Fry the curry leaves additionally the identical method until they crisp. A number of seconds. Drain.
Make Poha Chivda Recipe
16. Warmth 1 teaspoon oil and crackle the mustard seeds. Add the cumin and sesame seeds. Fry for some seconds after which add turmeric, crimson chili powder, asafoetida, finely granulated sugar or powdered sugar and salt. Combine properly.
17. Add the fried poha, peanuts, cashew nuts, raisins, chana dal. Crush the fried curry leaves on high. Stir properly and roast for two to three minutes on a low flame. Proceed to stir in between.
Verify the style of chiwva combination after which add extra salt or sugar or crimson chili powder if required.
As soon as the combination has cooled, Retailer it in an air-tight container. Serve chivda at any time when required as a tea time snack.
Knowledgeable Ideas
- These are mildly spiced candy and savory chivda recipes. You’ll be able to alter the spices as per your liking.
- When making a namkeen recipe or chiwda with poha or corn flakes or grated potatoes, all the time use a tremendous sieve ladle. In Indian markets we get these sieve with a deal with and they’re very useful for frying elements which have small items or flakes. Only one gear makes the frying course of simple and a breeze. So that you don’t waste time and power looking for out the rice flakes or the chana dal within the oil.
- This cooking course of requires a little bit of planning. So hold all of the elements prepared.
- Additionally line two to a few plates or bowls with paper towels.
- The sieve needs to be dry and so the elements. You can be frying all the things one after the opposite, so the prep works assist and is environment friendly too.
FAQs
Use a thick bottomed pan or kadai with handles. It will enable you to to sauté or roast the elements with out burning.
As a result of the skinny rice flakes are delicate, ensure that stir the chivda gently whereas tossing and shaking the pan. All the time gently stir and toss, shake the pan to mix the elements.
When cooking on the stovetop it’s good to be sure you hold the warmth on low. Excessive warmth will shortly burn the poha and goodies.
The chivda made with this recipe will hold properly for as much as every week at room temperature. You’ll want to let the combination cool utterly earlier than transferring to an hermetic container.
Extra Namkeen Recipes To Attempt!
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Chivda Recipe | Poha Chivda | Namkeen Recipe
Chivda is a fast and scrumptious snack combine or namkeen combination from the Maharashtrian delicacies made with flattened rice (poha), spices, dry fruit, nuts and with hints of salt and sugar.
Prep Time 5 minutes
Cook dinner Time 20 minutes
Whole Time 25 minutes
Forestall your display screen from going darkish whereas making the recipe
Roasting poha
Measure all of the elements and hold them individually in a plate or bowl.
Warmth a large, thick bottomed pan or kadai with a deal with.
Preserve the flame to a low. Then add 2 cups of skinny poha or rice flakes in it.
Roast the poha. Gently stir and shake the pan in order that the poha will get evenly roasted, as an intensive fixed stirring with a spoon may break the poha. Since they’re papery, mild and delicate.
Inside 3 to 4 minutes the poha flakes will change their texture and turn out to be crisp. Don’t roast the poha on a excessive flame. Since on a excessive flame, the poha could get browned or burned.
Don’t brown the poha. Take away the roasted poha on a plate and place apart.
Frying dry fruits, nuts and lentils
Warmth oil for deep frying in a small pan or tadka pan. I’ve used a tadka pan. Alternatively you possibly can use a large pan and use a heat-proof tremendous sieve ladle or tremendous mesh strainer with deal with to fry the nuts.
Add peanuts and fry them until they turn out to be crisp. Take away them with a slotted spoon. Place in one other dish or bowl.
Now add the dry coconut slices until they turn out to be crisp and lightweight golden or golden. Take away them with a slotted spoon. Place in the identical dish or bowl the place you positioned fried peanuts.
Now fry the roasted chana dal for some seconds, until they turn out to be crisp. Take away them with a slotted spoon. Place in the identical dish or bowl.
Equally fry cashews until they turn out to be crisp. Take away the cashews with a slotted spoon. Place in the identical dish or bowl.
Lastly fry 2 tablespoon of raisins until they swell and turn out to be plump in measurement. Take away the raisins with a slotted spoon. Place in the identical dish or bowl the place different fried nuts are positioned.
Tempering and making chivda
Warmth ½ tablespoon of oil in the identical pan or kadai during which the poha flakes have been roasted. Decrease the flame. Add curry leaves, inexperienced chilies and a beneficiant pinch of asafoetida.
Stir and saute, until the chilies and curry leaves turn out to be crisp. Saute on a low flame.
Then add sprinkle ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per style.
Now add 2 teaspoons of powdered sugar.
On a low flame, stir until the powdered sugar until it’s blended evenly or begins caramelizing.
Then add the roasted poha together with the fried elements – peanuts, raisins, cashews and chana dal. Shake the pan in order that all the things will get blended. If stirring, the stir gently and evenly.
Roast for 4 to five minutes. Ideally shake and blend the chivda combination by shaking the pan. If stirring, then gently stir. Do not apply an excessive amount of pressure whereas stirring else the poha flakes may break.
Swap off the flame. Let the poha chivda sit within the scorching pan for 1 to 2 minutes extra.
Then take away the poha chivda in one other plate and let it cool at room temperature. As soon as cooled, then retailer in an air-tight field and container. It retains properly for a couple of week.
Serve the chivda as a tea time snack.
- For a gluten-free chivda or namkeen recipe, both skip asafoetida or use gluten-free asafoetida that has not been processed with wheat.
- Add much less or extra of the spices and seasonings in line with your style preferences.
- You’ll be able to simply double or triple this chivda recipe.
- When the chivda cools at room temperature, then instantly retailer in an air-tight container or jar in order that the poha doesn’t soften.
Vitamin Information
Chivda Recipe | Poha Chivda | Namkeen Recipe
Quantity Per Serving
Energy 497 Energy from Fats 135
% Every day Worth*
Fats 15g23%
Saturated Fats 3g19%
Sodium 532mg23%
Potassium 265mg8%
Carbohydrates 80g27%
Fiber 6g25%
Sugar 7g8%
Protein 11g22%
Vitamin A 106IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 35mg175%
Vitamin B6 1mg50%
Vitamin C 58mg70%
Vitamin E 3mg20%
Vitamin Ok 3µg3%
Calcium 65mg7%
Vitamin B9 (Folate) 352µg88%
Iron 2mg11%
Magnesium 64mg16%
Phosphorus 182mg18%
Zinc 2mg13%
* P.c Every day Values are based mostly on a 2000 calorie weight loss plan.
Fried Poha Chivda
This Fried Poha chiwda recipe is a crisp, crunchy, candy, savory and mildly spiced combination made with rice flakes or poha, dry fruits and spices.
Prep Time 5 minutes
Cook dinner Time 20 minutes
Whole Time 25 minutes
Forestall your display screen from going darkish whereas making the recipe
Preparation
First rinse the curry leaves, cashews and raisins.
Dry them in a clear kitchen towel.
Measure all of the elements and hold them individually in a plate or bowl.
Making poha chivda
Warmth oil for deep frying in a kadai or wok. Take a heat-proof tremendous sieve with a deal with or a tremendous mesh strainer with deal with.
Place half of the poha or rice flakes in it. immerse the sieve with the poha within the medium scorching oil.
Fry until they increase and turn out to be crisp. Do not brown them.
Take away the fried poha on a plate lined with paper towel.
Place the sieve on a dry plate. Add the remaining poha in it.
Once more hold the sieve with the poha within the scorching oil and fry until they’re crisp.
Drain them in the identical plate.
Subsequent add the chana dal within the sieve and fry them for some seconds until they turn out to be crisp.
Drain on one other plate.
In the identical method fry the peanuts, cashewnuts, raisins, coconut slices and curry leaves.
Preserve all of them individually in a similar plate or in separate plates or bowls, lined with paper towels.
Warmth 1 teaspoon oil in one other pan. First add the mustard seeds. Let the mustard seeds crackle.
Then add the cumin and sesame seeds. Let the sesame seeds crackle and alter coloration barely.
Swap off the flame. Add the turmeric powder, crimson chili powder, asafoetida.
Stir and now add sugar and salt.
Stir and change on the flame and add all of the fried elements – poha, peanuts, raisins, cashews and chana dal. Stir properly.
Crush the fried and crisp curry leaves and add them to the chiwda combination.
Stir properly and roast for two to three minutes on a low flame. Proceed to stir in between.
Verify the style of chiwda combination after which add extra salt or sugar or crimson chili powder if required.
Let the combination cool after which retailer in an air-tight field and container.
Serve the chivda or namkeen as a tea time snack.
- You’ll be able to simply improve the amount to ½ or 1 cup extra, in case you need to have extra of the poha and fewer of the dry fruits.
- The recipe may be scaled simply.
- Add much less or extra of the spices, sugar and salt as you favor.
This Chivda Recipe from the archives, first revealed in October 2016 has been republished and up to date on 21 Oct 2022.
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