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.
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.