Chivda is a classic treat that is often enjoyed during Diwali. There are so many unique ways to prepare these snacks for any and all celebrations, and they are known by several other names like farsan and namkeen. It is a delicious snack mix made with flattened rice (poha), spices, dry fruit and nuts, plus hints of salt and sugar. The result is a crunchy, crispy treat with a delightful combination of salty and sweet flavors.
Chivda is basically a trail mix. A mix of different ingredients and spices, where the main ingredient can differ. The main ingredient changes, like cornflakes in chivda or Sabudana in Sabudana Chivda or Oats in this Oats Chivda, etc. Poha Chivda too is done in multiple ways and the main difference at times is the way the poha is cooked. Many like to fry it and use it in the mix. To make it healthier and to avoid all that oil, I simply roast it. It taste delicious and I bet you will definitely be craving for more. I love this Roasted Poha chivda so much. It comes in handy for your tea time snack and so easy to make and bursting with flavors.
This chivda is very versatile as there is no rigid proportion or combination to be followed. It stays crispy for a month if stored in an airtight container. You can send it to school for a short break or serve it as an after school or between play hunger chaser.
Ingredients :
For Namkeen :
Thin poha – 2 cups
Peanuts – 1/2 cup
Roasted chana daal – 1/4 cup
Cashews – 1/4 cup
Pumpkin seeds – 1/4 cup
Raisins – 1/4 cup
Coconut flakes – 1/2 cup
Sliced almonds – 1/4 cup
Curry leaves – 10
Chopped green chilli – 2
Olive oil – 2 tbsp
Spices :
Turmeric – 1/2 tsp
Roasted cumin powder – 1 tsp
Roasted fennel powder – 1 tbsp
Red chilli powder – 1/2 tsp
Hing – 1/4 tsp
Amchur powder – 1/2 tsp
Powdered sugar – 3 tbsp
Black salt – 1/4 tsp
Salt to taste
Method :
- Dry roast poha on low heat until crisp. Keep it aside and add roasted chana dal (store bought).
- Now dry roast peanuts till golden and crisp. Keep it aside
- Dry roast cashews, pumpkin seeds for 2-3 minutes on slow heat while continuously stirring it. Keep it aside
- In a pan take about 1 tbsp oil and roast raisins,sliced almonds and coconut flakes.
- Make spices mix combing all spices (mentioned above except hing).
- Now in the same pan add 1 tbsp oil and curry leaves followed by green chilli. Fry them until crisp.
- Then add hing with spice powder mix (except powdered sugar) and roast them for a minute.
- Now add roasted poha & seeds. Mix them well for 2 minutes on medium flame.
- Switch off the gas and add powdered white sugar. Mix well.
- Allow it to cool properly and then store it in an airtight container.
Mad About Cooking 