Chivda Recipe, Maharashtrian Poha Chivda

24/07/2020 Off Por juliana Costa
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Chivda or Poha Chivda is a quick and easy tea time snack made with poha (flattened rice), dry fruits, peanuts, and spices.

There are many variations of making this popular snacks also called as farsan or namkeen. In this post I am sharing two such delicious versions.

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poha chivda recipe, chivda recipe

  • Roasted Poha Chivda made with Thin Poha – Healthier Version
  • Fried Version made with Thick Poha – More Crispy & Tasty

Both the recipes are shared with step by step photos and taste good. You can choose the one as per your liking whether you want the healthier roasted version or fried crispy version.

About Roasted Thin Poha Chivda

This is a Maharashtrian style quick and tasty dry snack made from thin poha (flattened rice), dry fruits, peanuts, and spices. A healthy vegan snack that tastes too good as a evening snack.

This version of poha chivda is made mostly during Diwali festival as a savory dry snack.

This chivda is mildly spiced. It has the crisp texture from the roasted poha along with the nuttiness from the peanuts and cashews. Preparing chivda during Diwali is one easy task as the recipe is simple and a quick one.

Just gather all the ingredients. Then roast the poha, fry the dry fruits, temper the masala and assemble. The chivda is ready in less than 20 to 25 minutes.

This chivda is made from thin poha and not thick poha. Chivda is also made from thick poha and you can find the fried thick poha chivda recipe at the end of this post.

Few more chivda recipes

Some important points to bear in mind while roasting thin poha:

  • Firstly use a heavy thick bottomed pan or kadai with handles and roast on a low flame.
  • Instead of stirring, the poha should be tossed and shaken in the pan by shaking the pan. If stirred too much the thin, delicate, papery poha break.
  • Do not roast on a high flame as then the poha will get burnt or browned and break.

After the poha chivda cools at room temperature, store in an air-tight container or box. It should last for a month.

Chivda can be served as a snack or you can prepare it as a part of the Diwali faraal.

How to make Chivda

1. Measure all the ingredients and keep them separately in a plate or bowl.

making poha chivda recipe

2. Heat a wide, thick bottomed pan or kadai with a handle. Keep the flame to a low. Then add 2 cups of thin poha or rice flakes in it.

making poha chivda recipe
3. Roast the poha. Gently shake the pan so that the poha gets evenly roasted, as constant stirring with a spoon might break the poha. Since they are papery, light and delicate.

making poha chivda recipe
4. Within 3 to 4 minutes the poha flakes will change their texture and become crisp. Don’t roast the poha on a high flame. Since on a high flame, the poha may get browned or burned. don’t brown the poha.

making poha chivda recipe

5. Remove the roasted poha on a plate and place aside.

making poha chivda recipe

Frying dry fruits for chivda

6. Heat ⅓ cup of oil for deep frying in a small pan or tadka pan. I have used a tadka pan. Alternatively you could use a wide pan and use a fine sieve ladle to fry the nuts. Add ⅓ cup of peanuts and fry them till they become crisp and crunchy.

making poha chivda recipe

7. Remove them with a slotted spoon. Place in another dish or bowl.

making poha chivda recipe
8. Now add ¼ cup dry coconut slices till they become crisp and light golden or golden.

making poha chivda recipe

9. Remove them with a slotted spoon. Place in the same dish or bowl where you placed fried peanuts.

making poha chivda recipe

10. Now fry the ⅓ cup of roasted chana dal for some seconds, till they become crisp.

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making poha chivda recipe

11. Remove them with a slotted spoon. Place in the same dish or bowl.

making poha chivda recipe

12. similarly fry ⅓ cup of cashews till they become crisp.

making poha chivda recipe

13. Remove the cashews with a slotted spoon. Place in the same dish or bowl.

making poha chivda recipe

14. Lastly fry 2 tablespoons of raisins till they swell and become plump in size.

making poha chivda recipe

15. Remove the raisins with a slotted spoon. Place in the same dish or bowl where other fried nuts are placed.

making poha chivda recipe

Tempering and mixing poha chivda

16. Heat ½ tablespoon of oil in the same pan or kadai in which the poha flakes were roasted. Lower the flame. Add 12 to 14 curry leaves, 2 chopped green chilies and a generous pinch of asafoetida (hing).

making poha chivda recipe

17. Stir and saute, till the chilies and curry leaves become crisp. Saute on a low flame.

making poha chivda recipe

18. Then add ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste.

making poha chivda recipe

19. Now add 2 teaspoons of powdered sugar or sugar.

making poha chivda recipe

20. on a low flame, stir till the powdered sugar starts caramelizing.

making poha chivda recipe

21. Then add the roasted poha along with the fried ingredients – peanuts, raisins, cashews and chana dal. Shake the pan so that everything gets mixed. If stirring, the stir gently and lightly.

making poha chivda recipe

22. Saute for 4 to 5 minutes. Preferably shake & mix the chivda mixture by shaking the pan. If stirring, then gently stir. Don’t apply too much force while stirring else the poha flakes might break.

poha chivda recipe, chivda recipe

23. switch off the flame. Let the poha chiwda sit in the hot pan for 1 to 2 minutes more.

poha chivda recipe, chivda recipe
24. Then remove the poha chivda in another plate and let it cool at room temperature. Once cooled, then store in an air-tight box and container. Serve the chivda as a tea time snack.

poha chivda recipe, chivda recipe

More Diwali dry snacks 

Note: This Chivda Recipe is from the archives (October 2016) and has been republished and updated on 23rd July 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Chivda Recipe

Chivda or poha chivda is a quick dry snack made with thin poha, dry fruits, peanuts, spices in Maharashtrian style.

poha chivda recipe, roasted thin poha chivda recipe
Cuisine:indian,maharashtrian
Servings (change the number to scale):5

(1 CUP = 250 ML)

roasting poha for chivda recipe

  • Measure all the ingredients and keep them separately in a plate or bowl.

  • Heat a wide, thick bottomed pan or kadai with a handle.

  • Keep the flame to a low. Then add 2 cups of thin poha or rice flakes in it.

  • Roast the poha. Gently shake the pan so that the poha gets evenly roasted, as constant stirring with a spoon might break the poha. Since they are papery, light and delicate.

  • Within 3 to 4 minutes the poha flakes will change their texture and become crisp. Don’t roast the poha on a high flame. Since on a high flame, the poha may get browned or burned.

  • Don’t brown the poha. Remove the roasted poha on a plate and place aside.

frying dry fruits for poha chivda

  • Heat oil for deep frying in a small pan or tadka pan. I have used a tadka pan. Alternatively you could use a wide pan and use a fine sieve ladle to fry the nuts.

  • Add peanuts and fry them till they become crisp. Remove them with a slotted spoon. Place in another dish or bowl.

  • Now add the dry coconut slices till they become crisp and light golden or golden. Remove them with a slotted spoon. Place in the same dish or bowl where you placed fried peanuts.

  • Now fry the roasted chana dal for some seconds, till they become crisp. Remove them with a slotted spoon. Place in the same dish or bowl.

  • Similarly fry cashews till they become crisp. Remove the cashews with a slotted spoon. Place in the same dish or bowl.

  • Lastly fry 2 tablespoon of raisins till they swell and become plump in size. Remove the raisins with a slotted spoon. Place in the same dish or bowl where other fried nuts are placed.

tempering and mixing poha chivda

  • Heat ½ tablespoon of oil in the same pan or kadai in which the poha flakes were roasted. Lower the flame. Add curry leaves, green chilies and a generous pinch of asafoetida.

  • Stir and saute, till the chilies and curry leaves become crisp. Saute on a low flame.

  • Then add sprinkle ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste.

  • Now add 2 teaspoons of powdered sugar or sugar.

  • On a low flame, stir till the powdered sugar starts caramelizing.

  • Then add the roasted poha along with the fried ingredients – peanuts, raisins, cashews and chana dal. Shake the pan so that everything gets mixed. If stirring, the stir gently and lightly.

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  • Saute for 4 to 5 minutes. Preferably shake & mix the chivda mixture by shaking the pan. If stirring, then gently stir. Don’t apply too much force while stirring else the poha flakes might break.

  • Switch off the flame. Let the poha chivda sit in the hot pan for 1 to 2 mins more.

  • Then remove the poha chivda in another plate and let it cool at room temperature. Once cooled, then store in an air-tight box and container.

  • Serve the chivda as a tea time snack.

Nutrition Facts

Chivda Recipe

Amount Per Serving

Calories 497 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 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 K 3µg3%

Calcium 65mg7%

Vitamin B9 (Folate) 352µg88%

Iron 2mg11%

Magnesium 64mg16%

Phosphorus 182mg18%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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About Fried Thick Poha Chiwda 

Among many variations of making chivda, this recipe makes use of thick poha or aval (flattened rice), dry fruits and spices and is a Maharashtrian version.

I have skipped adding coconut slices in this one as we do not prefer the coconut slices in the chiwda. If you like you can add them.

chivda recipe, poha chivda, chiwda recipe

All the ingredients are fried and this frying obviously makes everything crisp and crunchy and nonetheless they taste delicious too. For a low-calorie version you can check the roasted poha chivda recipe shared above.

Most of the times I get packs of Haldiram’s chiwda mixture. I munch on them when reading a book or when scribbling notes. I got a request to post a namkeen recipe and hence made for the upcoming Diwali festival and posting too.

Tips for making chivda or namkeen recipe

  • This is a mildly spiced sweet and savory chivda. You can alter the spices as per your liking.
  • When making chiwda with poha or corn flakes or grated potatoes, always use a fine sieve ladle. In Indian markets we get these sieve with a handle and they are very helpful for frying ingredients which have small pieces or flakes. Just one equipment makes the frying process easy and a breeze. So you don’t waste time and energy trying to find out the rice flakes or the chana dal in the oil.
  • This cooking process requires a bit of planning. So keep all the ingredients ready.
  • Also line two to three plates or bowls with paper towels.
  • The sieve should be dry and so the ingredients. You will be frying everything one after the other, so the prep works help and is efficient too.

How to make fried thick poha chivda

1. First measure and take all the ingredients and keep them in individual bowls or plates.

ingredients for thick poha chiwda recipe

2. Rinse the cashews, raisins (my habit to rinse both of these every time) and curry leaves. Dry them in a clean kitchen towel.

cashews for thick poha chiwda recipe

3. Heat oil till its moderately hot in a kadai. Take half of the thick poha first in the sieve. Immerse the fine sieve ladle in the hot oil and fry the poha till they expand and become crisp. Don’t brown the poha. I have used red poha.

poha to make namkeen recipe

4. For even frying you can stir with a spoon.

poha to make namkeen recipe

5. Remove and drain the poha on a plate lined with a paper towel.

poha to prepare namkeen recipe

6. Same way take the roasted chana and fry in the oil till they become crisp. Just for some seconds as they are already roasted.

chana to prepare namkeen recipe

7. Drain on another plate lined with a paper towel.

chana to make namkeen recipe

8. Same way fry the peanuts till crisp and crunchy.

peanuts to prepare thick poha chiwda recipe

9. Drain them too.

peanuts to prepare thick poha chiwda recipe

10. Fry the cashews till light golden.

cashews to make thick poha chiwda recipe

11. Drain the cashews too.

cashews to make poha chiwda recipe

12. Next come in the raisins.

raisins for making thick poha chiwda recipe

13. Just fry till they become plump and swell. Don’t fry more as they become dense and chewy.

raisins for making thick poha chiwda recipe

14. Drain the plump raisins.

making thick poha chiwda recipe

15. Fry the curry leaves also the same way till they crisp. A few seconds. Drain.

curry leaves for making thick poha chiwda recipe

16. Heat 1 tsp oil and crackle the mustard seeds. Add the cumin and sesame seeds. Fry for some seconds and then add turmeric, red chili powder, asafoetida. Sugar or powdered sugar and salt. Stir well.

curry leaves for making poha chiwda recipe

17. Add the fried poha, peanuts, cashew nuts, raisins, chana dal. Crush the fried curry leaves on top. Stir well and roast for 2 to 3 minutes on a low flame. Continue to stir in between. Check the taste of chiwva mixture and then add more salt or sugar or red chili powder if required.

making poha chiwda recipe

Once the mixture has cooled, Store it in an air-tight container. Serve chivda whenever required as a tea time snack.

poha chiwda, chiwda recipe, namkeen recipe

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Thick Poha Chivda (Crispy & Fried)

Thick Poha chiwda recipe is a crisp, crunchy, sweet, savory and mildly spiced mixture made with rice flakes or poha, dry fruits and spices.

Servings (change the number to scale):1 medium jar

(1 CUP = 250 ML)

preparation

  • First rinse the curry leaves, cashews and raisins.

  • Dry them in a clean kitchen towel.

  • Measure all the ingredients and keep them separately in a plate or bowl.

making poha chivda

  • Heat oil for deep frying in a kadai or wok. take a fine sieve with a handle.

  • Place half of the poha or rice flakes in it. immerse the sieve with the poha in the medium hot oil.

  • Fry till they expand and become crisp. don’t brown them.

  • Remove the fried poha on a plate lined with paper towel.

  • Place the sieve on a dry plate. add the remaining poha in it.

  • Again keep the sieve with the poha in the hot oil and fry till they are crisp.

  • Drain them in the same plate.

  • Next add the chana dal in the sieve and fry them for some seconds till they become crisp.

  • Drain on another plate.

  • In the same way fry the peanuts, cashewnuts, raisins, coconut slices and curry leaves.

  • Keep all of them separately in a same plate or in separate plates or bowls, lined with paper towels.

  • Heat 1 tsp in another pan. First add the mustard seeds. Let the mustard seeds pop.

  • Then add the cumin and sesame seeds. Let the sesame seeds pop and change color.

  • Switch off the flame. Add the turmeric powder, red chili powder, asafoetida.

  • Stir and now add sugar and salt.

  • Stir and switch on the flame and add all the fried ingredients – poha, peanuts, raisins, cashews and chana dal. Stir well.

  • Crush the fried and crisp curry leaves and add them to the chiwda mixture.

  • Stir well and roast for 2 to 3 minutes on a low flame. Continue to stir in between.

  • Check the taste of chiwda mixture and then add more salt or sugar or red chili powder if required.

  • Let the mixture cool and then store in an air-tight box and container.

  • Serve the chivda or namkeen as a tea time snack.

All our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.
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