Chiwda Namkeen

SpicySpicy Served HotServed Hot VegetarianVegetarian
Very Good based on 1 Ratings

Listed in : Vegetarian , Vegetarian Snacks , Vegetarian Fast Foods , Vegetarian Tiffins , 30 Minute Recipes , Kids , Festival Recipes , Kids Snacks

Crisp and crunchy snack made with flattened rice,peanuts,cashew and raisins Poha chivda is a popular and easy snack.It is especially popular in Maharashtra and Karnataka.This crisp and crunchy snack is specially made on Diwali along with others savoury items. You can also use corn chivda instead of poha chivda for a variation.Cashews,raisins and peanuts can be added according to your own preference.you all also add some fried masala boondi in it. I love to add sugar in it but addition of sugar and turmeric is optional . I have also posted Aloo chivda, Masala mathri , Aloo kachori which you can also make on this Diwali

 

Servings: 3 Preparation time:
Ingredients:
  • Flattened rice (chivda) -1.5 cup
  • Corn chivda- 1 cup
  • Peanut Oil, Peanuts (moongphali)-3/4 cup
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal (Roasted) chana dal (daaliya)- 1/2 cup
  • Cashew Nuts Dry Roasted, Without Salt Added, Kaju, Fried Cashew nuts(Kaju) - 1/2 cup
  • Raisins, Seedless, Raisins Raisins (Kishmish) - 2tbsp
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chilies,(chopped) - 1 tbsp
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry leaves -10
  • Spice mix:
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Chili powder (Lal mirch) - 1tsp
  • Caster Sugar, Castor sugar (pisi hui chini) - 2 tsp
  • Citric acid (tatri/Nimbu phool,powdered) - (a pinch of)
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric (Haldi)-3/4 tsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt - to taste

Instructions (Preparation Steps):

  • Take a small bowl and mix all the spices in it and keep aside.(A)
  • Heat enough oil in a deep and wide pan/kadhai .
  • Keep all the ingredients near you before frying as all the frying should be done quickly,and keep a colander handy to collect all the fried ingredients in it.
  • When oil become hot add curry leaves and fry till they become crisp,drain on a colander.
  • Now fry chopped green chilies till crisp and then drain.
  • Fry peanuts on medium heat till they become golden ,then drain on the colander.
  • Same way deep fry cashew nuts and chana daal in medium heat to a nice golden colour and then drain on the colander.
  • Add raisins in hot oil,and as soon as they swell up, immedietely take them out and drain ,overcooked raisins become chewy and hard.
  • Add hand full of poha in hot oil,when done it will come up and floats over the oil then strain it with a fine metal sieve and add in the colander.
  • Don't over crowd the pan with poha,otherwise it will not cook properly.
  • No need to over cook it or make it golden.it will remain white after frying.
  • Same way fry the remaining poha and corn chiwda.
  • Keep collecting all the fried ingredients in the same colander.
  • Now coarsly crush the fried curry leaves and mix with all the ingredients.
  • When you finish frying all the ingredients ,immedietely add the spice mix (A)in the fried hot chiwda and mix well.
  • Let it cool down completely then store in a air tight container
  • Serving suggestions-serve with any hot or cold beverage.
  • TIPS-
  • 1-Use thick variety of poha to make this chiwda.
  • 2-You can also make this chiwda only with poha or corn chivda ,addition of both is optional.
  • 3-You can adjust the quantity of peanuts,cashew,chana daal and raisins according to your choice and taste.
  • 4- Frying curry leaves and green chilies first, gives a nice flavour to the oil.
  • 5- Add spices in the hot chivda as soon as you finish frying ,otherwise it will not stick properly if it become cold.

Cook's Tip:
To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.
974 likes
If you are from a family where diabetics runs in the hereditary, try having few curry leaves every morning for 100 days. This is believed to prevent diabetics
144 likes
Measure dry ingredients like flour and sugar with dry measuring cups. Fill the cup and scrape a knife over the top to remove extra.
689 likes
To Stop burning sensation in hand after using chillies, Rub it off with salt and wash it with soap
465 likes
It will be easier to chop raisins if you sprinkle some flour over them so that they do not stick. Then cut with a small kitchen scissors.
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