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Chivda | Namkeen Chiwda

Name: Chivda | Namkeen Chiwda
Prep time: 150 min
Cook time: 30 min
Total time: 180 min
Yield: 4
Ingredients: Poha - 1 cup; Curry leaves - 1 strand; Green Chilly - 1; Daliya - 1 tbsp; Cashews - 1 tbsp; Peanuts - 1 tbsp; Raisins - 1 tbsp; Salt - 1 tsp; Sugar - 1/2 tsp; Citric acid - 1/8 tsp; Turmeric powder - 1/4 tsp; Oil - 1 tbsp; Mustard Seeds - 1/2 tsp; Cumin Seeds - 1 /2 tsp; Hing - 1/4 tsp

Posted on September 17, 2016 · Last Updated on August 14, 2019 · By Srividhya G · 42 Comments

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Flattened rice or beaten rice or Aval or Avalakki or Poha is one the widely used ingredient in Indian kitchen. Each and every house hold has their signature recipe with this ingredient. Today I am presenting the popular Chivda or Chiwda or the Bombay Mix. Chivda is sweet and spicy mixture prepared with flattened rice, along with peanuts, nuts, raisins, roasted daliya and spiced up using red chili powder or green chillies. This is a great snack and I love it any time. I have already posted the breakfast poha recipe and also the sweet poha recipe that we prepare during janmashtami. So here comes Chivda.

It is one among the healthy and the easiest snack to prepare. No frying and instead of white Poha you can use red ones and make it healthier. Before getting into the recipe, I would like thank my friend P for sharing this recipe, especially the tips for getting crunchier Chivda. She shared one more recipe which is coming up in the last week. To get crunchier Chivda,

Sun dry the poha for atleast 2 hours.
Or if time is pressing, microwave the poha for 30 to 45 seconds. Microwaving more than that will make the poha flakes to curl up.
Also roasting the poha in low flame for longer ensures crunchier Chivda.

Store them in air tight container and it can stay up for a week. Mine was gone in a day :-) So without further ado, here is the recipe,

Ingredients

Poha – 1 cup
Curry leaves – 1 strand
Green Chilly – 1
Daliya – 1 tbsp
Cashews – 1 tbsp
Peanuts – 1 tbsp
Raisins – 1 tbsp
Salt – 1 tsp
Sugar – 1/2 tsp
Citric acid – 1/8 tsp
Turmeric powder – 1/4 tsp
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1 /2 tsp
Hing – 1/4 tsp

Prep – Work:

Sun Dry 1 cup of poha for about 2 to 3 hrs. I sun dried it for 4 hours. It adds good crunchiness to the chiwda.

Chop the green chillies finely.

Steps:

Heat the kadai and add oil.
Once the oil is hot, add mustard seeds, cumin seeds and hing.
As they start to splutter, add the green chillies and curry leaves.
Then add the cashews, daliya, peanuts and also turmeric powder and sauté for couple of minutes in medium heat.
Then reduce the heat to low and add the poha.
Mix well and roast them in low flame for up to 8 minutes. Roasting in low for longer time ensure crunchiness.
After 8 minutes, add the sugar, salt, citric powder and the raisins.
Roast for two minutes and turn off the heat.

That’s it, yummy and crunchy chivda is ready. Let it cool and store in air tight container.

Notes:

You can make it more healthy by adding red poha instead of white one.
Sun drying the poha really helps with crunchiness. If time is pressing, microwave for 45 seconds before roasting. If you microwave more than 1 minute, the poha might curl up.
Red chillies can be added along with green chillies.
Adjust the salt and spices as per your preference.

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