Chivda recipe | Easy Diwali Snacks

Chivda recipe inspired form Pune famous Laxmi Narayan chivda. This poha chivda has all tastes in one mouth, so addictive.

Chivda can be made for Diwali or any time as tea time snack, perfect for serving your guests as well.

You may also like this South Indian mixture recipe in my website. Check out my Diwali recipes collection.

For me I knew only the Madras 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.

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LaxmiNarayan Style Best Chivda recipe

Chivda recipe inspired form Pune famous Laxmi Narayan Chivda. This poha chivda has all tastes in one mouth, so addictive.

Course Snack

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4 cups

1x2x3x

Cup measurements

Ingredients

• 1 cup Poha Flattened rice / Aval
• ½ cup Fried gram dal Daria dal
• ½ cup Peanut
• ¼ cup Cashews
• 3 tablespoon Raisin
• Salt – as needed
• Oil – to deep fry

To temper

• 1 tablespoon Oil
• 2 tablespoon Sesame seeds
• ¼ teaspoon Asafoetida Hing
• ¼ teaspoon Turmeric
• 2 teaspoon Red chilli powder

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Instructions

• Gather and keep all the ingredients needed for the chivda firstly.
• Then heat oil in kadai. Using a metal strainer, deep fry each ingredient separately.
• I fried poha first, but I recommend to fry it lastly.
• Deep fry cashew nut, peanut, fried gram dal (pottu kadalai/ chutney dal) until golden in medium heat.
• Then fry 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.
• 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.
• Finally add the fried items, salt and mix/ toss well to coat everything evenly.

Video

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 ½ 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.

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Step by step pictures

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

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. 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.

5. Add the fried items, salt and mix/ toss well to coat everything evenly.

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