Chivda is a delicious snack made with poha (beaten rice), dry fruits and nuts and some spices. It is a crunchy crispy treat – a perfect snack to munch on with a cup of tea. It is a common snack made in Goa during festivals.
My mom has been making this delicious snack for years and every one in my house loves it. So this time when I was visiting her, I decided to learn this delicious chivda recipe from her.
Here is the step by step Chivda recipe with pictures:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
Poha (Beaten Rice) : 2 cups
Roasted Chana Dal: 1/2 cup
Broken Cashews: 1/2 cup
Raisins: 1/4 cup
Peanuts: 1/2 cup
Batata kis : 1/2 cup (optional)
Chili powder: 1 tsp
Turmeric Powder: 1 tsp
Cumin Powder: 1 tsp
Hing (Asafoetida): 1/4 tsp
Salt: 2 tsp
Green Chilies: 2 tsp
Curry Leaves: 10-12
Oil: To deep fry
Method of Preparation:
- Measure all the ingredients and keep them in separate bowls ready to use.
- Sieve Poha to remove the fine powder part of it.
- Mix together the chili powder, turmeric powder, cumin powder, hing and salt in a bowl and mix well. Keep aside.
- In a deep kadai, heat oil for deep frying. Drop a rice flake in the oil, it has to rise immediately without browning. This means it is the correct temperature.
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- To deep fry all the ingredients, it is best to use a deep frying skimmer ladle rather than directly dropping the ingredient in the oil. Each ingredient to be deep fried should be kept on the ladle and then the ladle dipped in the hot oil.
- First, put the peanuts on the ladle and deep fry them till brown and cooked. Take them aside in a bit plate.
- Deep fry the roasted chana dal, batata kis and broken cashews one at a time in the same manner and remove them aside on the plate.
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- Add a little of the masala powder from step 3 to the peanuts, chana dal, batata kis and broken cashews and mix well.
- Deep fry the raisins and get them aside on the same plate once they swell up.
- To fry the poha, again take on the ladle as much poha as will dip in the hot oil. If there is too little oil and the poha does not dip well, it will not puff up. Once the poha puffs up, take it aside on the same plate as the rest of the ingredients.
- Add some masala powder over it and mix everything well.Similarly repeat for all the poha.
- Put all the remaining masala powder and mix well.
- Take 1 tsp of oil in a small tadka pan. Add mustard seeds and let splutter. Pour it over the poha mixture.
- Again heat 1 tsp of oil in the same pan. Add green chilies and curry leaves to this pan. stiry fry for a bit and then pour it over the poha mixture.
- Mix everything well. Your delicious chivda is ready.
- Store in an air tight container so that it does not become soft.
For more festival recipes, click here: Festival Recipes
Chivda Recipe
Chivda Recipe
Chivda is a delicious snack made with poha (beaten rice), dry fruits and nuts and some spices. It is a crunchy crispy treat – a perfect snack to munch on with a cup of tea.
Recipe type: Snacks
Ingredients
- Poha (Beaten Rice) : 2 cups
- Roasted Chana Dal: ½ cup
- Broken Cashews: ½ cup
- Raisins: ¼ cup
- Peanuts: ½ cup
- Batata kis : ½ cup (optional)
- Chili powder: 1 tsp
- Turmeric Powder: 1 tsp
- Cumin Powder: 1 tsp
- Hing (Asafoetida): ¼ tsp
- Salt: 2 tsp
- Green Chilies: 2 tsp
- Curry Leaves: 10-12
- Oil: To deep fry
Instructions
- Measure all the ingredients and keep them in separate bowls ready to use.
- Sieve Poha to remove the fine powder part of it.
- Mix together the chili powder, turmeric powder, cumin powder, hing and salt in a bowl and mix well. Keep aside.
- In a deep kadai, heat oil for deep frying. Drop a rice flake in the oil, it has to rise immediately without browning. This means it is the correct temperature.
- To deep fry all the ingredients, it is best to use a deep frying skimmer ladle rather than directly dropping the ingredient in the oil. Each ingredient to be deep fried should be kept on the ladle and then the ladle dipped in the hot oil.
- First, put the peanuts on the ladle and deep fry them till brown and cooked. Take them aside in a bit plate.
- Deep fry the roasted chana dal, batata kis and broken cashews one at a time in the same manner and remove them aside on the plate.
- Add a little of the masala powder from step 3 to the peanuts, chana dal, batata kis and broken cashews and mix well.
- Deep fry the raisins and get them aside on the same plate once they swell up.
- To fry the poha, again take on the ladle as much poha as will dip in the hot oil. If there is too little oil and the poha does not dip well, it will not puff up. Once the poha puffs up, take it aside on the same plate as the rest of the ingredients.
- Add some masala powder over it and mix everything well.Similarly repeat for all the poha.
- Put all the remaining masala powder and mix well.
- Take 1 tsp of oil in a small tadka pan. Add mustard seeds and let splutter. Pour it over the poha mixture.
- Again heat 1 tsp of oil in the same pan. Add green chilies and curry leaves to this pan. stiry fry for a bit and then pour it over the poha mixture.
- Mix everything well. Your delicious chivda is ready.
- Store in a air tight container so that it does not become soft.
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