Chivda

With the blog in mind, I am always on the lookout for new recipes. Lately my good friend R has been quite generous in sharing some very nice Maharashtrian recipes.

This particular one, Chivda, is very easy to make but still is a spicy, crispy and crunchy snack with a very slight tinge of sweetness to it.

The measurement mentioned below for cashew nuts and raisins is as I had used in my recipe, but I would love to add more of nuts and raisins the next time I make them.

Prep time - 10 mins
Cooking time - 8-10 mins

Ingredients:

Thin poha – 3 cups
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin Seeds – 1 tsp
Saunf / Fennel seeds – 1.5 tsp
Peanuts – 2 tbsp
Roasted chana dal – 2 tbsp
Cashew nuts – 2 tbsp, broken
Sesame seeds – 3 tbsp
Curry leaves – 5 – 6 leaves
Green chillies – 2, finely chopped
Dry coconut / Khopra – 9- 10 pieces, thinly sliced ( as thin as possible)
Raisins – 2 tbsp
Red chilli powder - ¾ tsp [or as per taste]
Turmeric powder – ½ tsp
Salt – 1.5tsp [ or as per taste ]
Sugar – ¾ tsp[ or as per taste]

[D is not a great fan of sweets so I was very careful about the quantity of sugar to be added].

Procedure :

Take a large pan and dry roast the poha on medium heat for 1-2 mins till the poha turns crispy. Keep stirring constantly. [The poha would turn crispy without a change in color, so take care that you don’t burn them trying to wait till it changes color]. Transfer the contents to another bowl.

In the same large pan (on medium heat) , heat oil. Once hot, add the mustard seeds and wait for them to splutter. Once they splutter add in the cumin seeds and as they sizzle add the saunf / fennel seeds and peanuts. Stir constantly on medium heat for 30- 40 seconds till the peanuts turn golden in color. Now add in the roasted chana dal , cashews and sesame seeds and again keep stirring constantly till the cashews turn golden in color. Just when you see that the cashews are turning golden in color immediately add in the dry khopra, green chillies and curry leaves and stir again. Add in the red chilli powder and turmeric powder, salt and sugar. Give it a quick stir.

[ Make sure that the heat is on medium as we don’t want to burn any of the seasonings. If not sure add each ingredient one by one (on low heat) while stirring constantly ].

Now add in the roasted poha and mix properly with all the spices and seasonings. Mix till you get an uniform yellow color on the poha . Garnish with chopped cilantro. The chivda can be stored in an air tight container for 2-3 weeks.

My friend R’s serving suggestion – Just before serving Chivda , top it with chopped onions and some more fresh cilantro.