Chivda
Elevate your snacking game with this irresistible Chivda recipe, a savory and crunchy Indian snack mix perfect for any time of day. Made with medium-thick poha (flattened rice) roasted to crisp perfection, this flavorful treat features a medley of peanuts, cashew nuts, raisins, and roasted chana dal, all blended with aromatic spices like turmeric, cumin, and mustard seeds. Simple to prepare in just 25 minutes, Chivda strikes the perfect balance of spiced, salty, and sweet, with a delightful crunch in every bite. Whether enjoyed as a tea-time companion or a festive party snack, this versatile dish is sure to become a pantry staple. Store it in an airtight container for up to two weeks, and savor the magic of traditional Indian flavors whenever you please!
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Recipe Information
Ingredients
- 2 cups medium-thick poha (flattened rice)
- 0.5 cup peanuts
- 0.25 cup cashew nuts
- 0.25 cup raisins
- 0.25 cup roasted chana dal (split roasted chickpeas)
- 20 leaves curry leaves
- 1 teaspoon mustard seeds
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons oil
Instructions
Begin by dry roasting the medium-thick poha in a large, deep pan over medium heat. Stir continuously until the poha becomes crisp, taking care not to brown them. This should take about 5 to 7 minutes. Set aside in a bowl once done.
In the same pan, heat 2 tablespoons of oil over medium heat. Add mustard seeds and allow them to crackle.
Once the mustard seeds are crackling, lower the flame slightly and add cumin seeds, asafoetida, and turmeric powder. Stir for a few seconds until the spices are fragrant.
Next, add the peanuts and roast them until they turn golden brown. Add the cashew nuts and continue to stir until they are equally golden.
Add roasted chana dal and curry leaves to the mix, stirring for another minute to let the flavors meld.
Stir in the raisins, allowing them to swell slightly.
Now, add the prepared poha back into the pan. Mix well so that all the spices and nuts are evenly distributed throughout the poha.
Sprinkle the red chili powder, salt, and sugar over the mixture. Gently toss everything together so that the spices and seasonings are well incorporated.
Turn off the heat and let the chivda cool completely. As it cools, it will become even crispier.
Transfer the cooled chivda to an airtight container. It can be stored for up to two weeks and enjoyed as a snack.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 276 mg | 6% | |
*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.
