Chivda or Namkeen Chiwda aka the Bombay Mix is sweet and spicy mixture prepared with flattened rice, peanuts & other nuts, raisins, roasted daliya and spiced up with red chili powder.
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 aka Namkeen Chiwda
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.
How to Get Crunchier Chivda?
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.
Chivda aka Namkeen Chiwda 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.
Enjoying Chivda aka Namkeen Chiwda aka Bombay Mix? You will love these, too:
- Bombay Sandwich
- Moong Dal Namkeen | Haldirams’s Style Microwave Moong Dal Chaat
- Aval Payasam | Poha Kheer | Flattened Rice Pudding
- Baked Garbanzo beans – Crunchy snack
- Aval Vadai | Poha Vada | Flattened Rice Fritters
Have you made this Chivda recipe?
If you’ve made this recipe, please let me know on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to hear from you!
Chivda | Namkeen Chiwda
Ingredients
- 1 cup Poha
- strand Curry leaves
- 1 Green Chilly
- 1 tbsp Daliya
- 1 tbsp Cashews
- 1 tbsp Peanuts
- 1 tbsp Raisins
- 1 tsp Salt
- 1/2 tsp Sugar
- 1/8 tsp Citric acid
- 1/4 tsp Turmeric powder -
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Hing
Instructions
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.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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