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Home » DIWALI SNACKS » Chivda recipe | Easy Diwali Snacks

Chivda recipe | Easy Diwali Snacks

October 28, 2015 by Raks Anand 16 Comments /

chivda
For me I knew only the South Indian mixture as I have eaten it n number of times, but later only knew there are many varieties in mixture like Bombay mixture, this Chivda etc. I tasted this Chivda 2 months back when Vj brought this from Pune. It was LaxmiNarayan Best chivda and I must say, it was indeed the best chivda I have ever had. The poha was light, airy and crisp. Along with the nuts and raisin and spice, it was really tasting great. I emptied the whole pack (and later worried about the calories 😉). As I ate, I clicked picture of the pack and the chivda too and carefully noted down what ingredients I saw in it. I wanted to try for Diwali and tried this yesterday. I also referred Nishamadhulika for reference. It turned out really tasty, though not like the original, the taste was awesome. My co sis who has come here for holiday also came double thumbs up for the chivda. Very easy, just have to gather the ingredients, fry and toss with the spice powders. I understand there are many low fat versions which I have to yet try, but first thing I wanted to try this deep fry version. May be later I will try and post the low fat version.
chivda-recipe

Video for Chivda

Chivda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 mins    |  Cook time: 20 mins     |  Makes: 4 cups

Ingredients


Flattened rice (Poha / Aval) – 1 cup


Fried gram dal – 1/2 cup


Peanut – 1/2 cup


Cashew nut – 1/4 cup


Raisin – 2- 3 tbsp


Salt – as needed


Oil – to deep fry


To temper

Oil – 1 -2 tbsp


Sesame seeds – 2 tbsp


Asafoetida (Hing) – 1/4 tsp


Turmeric – 1/4 tsp


Red chilli powder – 2 tsp


Method

  1. Gather and keep all the ingredients needed for the chivda. Heat oil in kadai. Using a metal strainer, deep fry each ingredient separately. I fried poha first, but I recommend to fry it lastly.
  2. 1-fry

  3. Deep fry cashew nut, peanut, fried gram dal (pottu kadalai/ chutney dal) until golden in medium heat , raisins until its bloated and drain in paper towel. I kept poha separately in a bowl with kitchen towel. Keep all other fried items separately in another bowl.
  4. 1-deep-fry

  5. Once done, heat a broad pan and add oil. Splutter sesame seeds and switch off the flame. Add asafoetida, turmeric, red chilli powder and mix well.
  6. 2-temper

  7. Add the fried items, salt and mix/ toss well to coat everything evenly.
  8. 3-mix

Notes

    • It retains lots of oil, so make sure to drain it well over kitchen tissue.
    • I love the sesame seeds and asafoetida flavor best in the mixture.
    • I added 1/2 cup cashew nuts and found it too much. So reduced the quantity in my recipe.
    • You can fry dry coconut sliced thinly. It adds nice flavour. I could not get so I omitted.

Keeps good for a week if stored in airtight container. Perfect tea time snack.
chivda-maharashtra

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Filed Under: DIWALI SNACKS, SNACKS

Previous Post: « Karamani kuzhambu recipe, South Indian kuzhambu recipes
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Reader Interactions

Comments

  1. Leena Gajentra Rao

    October 28, 2015 at 8:14 am

    Can I use air fryer?

    Reply
  2. Naga

    October 28, 2015 at 8:30 am

    Bookmarked for diwali . Will definetely try it out . Can you post the receipe of motichoor ladoo.

    Reply
  3. Chetna Tappoo

    October 28, 2015 at 8:40 am

    I would like to request the recipe for the south indian mixture.. have tried a few version but never turns out like we get in south india!

    Reply
  4. Priya Desikan

    October 28, 2015 at 9:12 am

    Which variety of aval to use ….thick or the thin variety raji.

    Reply
  5. Priya Desikan

    October 28, 2015 at 9:15 am

    Which variety of aval to use ….thick or the thin variety raji.

    Reply
  6. Raks anand

    October 28, 2015 at 9:35 am

    Yes sure

    Reply
  7. Raks anand

    October 28, 2015 at 9:36 am

    Thick better. I have used thick. havent tried with thin so far

    Reply
  8. Raks anand

    October 28, 2015 at 9:37 am

    Check this link I have already posted 🙂 http://www.rakskitchen.net/2013/10/spicy-mixture-recipe-south-indian-style.html

    Reply
  9. Veena Theagarajan

    October 28, 2015 at 1:05 pm

    addictive snack..

    Reply
  10. Sudarshan

    October 28, 2015 at 3:43 pm

    We dont usually use sesame seeds for auspicious occasion like diwali…any other options to substitute….? My first comment for rasagulla didnt get any response…hope you will find time to reply for this doubt….

    Reply
  11. Sudarshan

    October 28, 2015 at 6:57 pm

    This comment has been removed by the author.

    Reply
  12. chetana

    October 28, 2015 at 9:33 pm

    Looks yummy!! I'm gonna try this

    Reply
  13. chetana

    October 28, 2015 at 9:34 pm

    Looks yummy!! I'm gonna try this

    Reply
  14. Lavanya N

    October 27, 2016 at 2:37 am

    Can we microwave or oven roast the poha? Instead of deep frying in the oil.

    Reply
  15. Raks anand

    October 27, 2016 at 2:48 am

    You can sure try

    Reply
  16. Unknown

    May 9, 2017 at 1:02 am

    Hi , can sugar be added? As it is supposed to be sweet and savoury nan keen ?

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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