Chivada
Crisp, flavorful, and downright irresistible, Chivada is the ultimate Indian snack mix that combines the perfect balance of crunch and spice. Made with roasted flattened rice (poha), golden-fried peanuts, aromatic curry leaves, and a dash of turmeric and red chili powder, this quick and easy recipe bursts with bold flavors and vibrant colors. Enhanced with dried coconut slices, roasted chickpeas (dalia), and optional sweet raisins, Chivada offers a delightful play of textures and tastes in every bite. Ready in just 25 minutes, it’s a versatile, make-ahead treat that’s perfect for tea-time munching or festive gifting. Whether you’re entertaining guests or craving a light nibble, this homemade Chivada delivers all the comforting goodness of a traditional Indian snack, freshly made at home.
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Recipe Information
Ingredients
- 2 cups Flattened rice (poha)
- 3 tablespoons Cooking oil
- 0.5 cup Raw peanuts
- 0.25 cup Dried coconut slices
- 3 tablespoons Roasted split chickpeas (dalia)
- 2 pieces Green chilies, sliced
- 15 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Raisins (optional)
Instructions
Heat a large, heavy-bottomed pan on medium heat and dry roast the flattened rice (poha) for 3-4 minutes, stirring occasionally. Once crisp, transfer it to a separate bowl and set aside.
In the same pan, heat the cooking oil on medium heat. Add mustard seeds and allow them to splutter.
Add the raw peanuts and fry them for 2-3 minutes until golden and crunchy. Remove and set aside.
In the remaining oil, add dried coconut slices and lightly fry them for about 1 minute until they turn light brown. Remove and set aside.
To the oil in the pan, add green chilies and curry leaves. Stir-fry for 30 seconds until aromatic.
Lower the heat and add turmeric powder, red chili powder, and roasted split chickpeas (dalia). Stir to combine.
Return the roasted poha to the pan along with the fried peanuts, coconut slices, and optional raisins.
Sprinkle salt and sugar over the poha mixture and gently mix everything together to coat evenly with the spices.
Cook for another 2-3 minutes on low heat, stirring continuously to ensure the flavors are evenly distributed.
Remove the pan from the heat and let the chivada cool completely before storing in an airtight container. Serve as a snack or with tea.
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 26.0 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
