Chivda recipe, Fried poha chivda (Chiwda namkeen)

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Chivda recipe (or Chiwda) – the popular savory snack recipe made during the diwali festival.

Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

There are many different variations in making chivda recipe. Today I am sharing fried version – where all the ingredients are deep fried and the tossed into spice mixture. This is indulging and high calorie snack. But that is fine, after all we are making this only once a year during diwali.

I do make roasted poha chivda which is the healthy version of it.

This chivda recipe (chiwda) is one of my favorite snacks made during diwali. This is my mom’s recipe. She always starts making many different snacks 10 days before diwali. To follow her footsteps, I do make but very few. I make only 3-4 different snacks. Just because we are only two, I and hubby.

The quantity of peanuts, cashews, raisins, dalia are adjustable. I prefer more poha compared to the nuts. While many prefer more nuts vs poha. So adjust it accordingly. Below proportion works for my family.

Region by region; the taste, flavor and name of it may vary. This is also known as namkeen or poha mixture or chevdo.

It is medium spicy. It has balanced flavor of sweet and tangy. In short, it has chatpata taste. The sweetness comes from addition of sugar and raisins. While the tanginess comes from the citric acid aka nimbu phool.

Check out other diwali snacks
Mathri  //  Chakli  //  Namakpare  //  Papdi


How to make chivda recipe or chiwda recipe:


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1) First measure all the ingredients and keep handy on the counter top. Because we will need them one by one. Also get all the spices (red chili powder, turmeric powder, fennel seeds powder) and salt, sugar, citric acid and sesame seeds in a bowl. Be careful while adding citric acid. a very small pinch is enough this quantity of chivda. When I say pinch, I really mean it. Little goes a long way.

2) Mix well and keep it aside till needed.
Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

3) Heat the oil in pan on medium heat for deep frying. we will be frying all the ingredients one by one. We will start with the nuts. Once oil is hot, take peanuts in a sieve and immerse the sieve in the oil.

4) fry the peanuts till they are light brown in color. It won’t take much time. Remove them in large bowl.
Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

5) Now next fry the cashew nuts the same way.

6) They will get lightly golden color, again remove them in the same bowl.
Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

7) if using dalia, you can fry them similar way. I have not added in this chivda this time. Next fry the raisins.

8) Within seconds, they will get plump up. Immediately remove them, If fried for longer then it will become chewy.
Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

9) Now we have fried all the nuts and raisins.

10) Next is to fry the poha. Fry them in batches. I have fried 2 tablespoons at a time.
Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

11) Fry them till they are expanded in the size. No need to brown them. It won’t take that much time to fry, so you need to work quickly.

12) Keep frying and keep collecting them in a bowl till you are finished with all the poha.
Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

13) Now poha is still hot or warm, sprinkle the spice mixture on it.

14) Mix it immediately. Keep in mind that always mix spices while poha is still warm. If making bigger batch of it then fry small portion, add spices, mix. Then fry next batch do the same and then fry third batch and so on. Because poha is still hot/warm, turmeric will get its color quickly and evenly on the poha and spices will get mixed properly. Also as soon as spices hit the warm poha, the raw edge of spices will go away. So you won’t have the flavor of raw spices.
Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

15) Now back to the frying, fry the slit green chilies.

16) Fry till it is fried completely. We do not want any moisture left in the chilies.
Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

17) Do the same with curry leaves.

18) Fry till leaves are crispy and no more moisture in them
Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

19) Add them to the chivda.

20) Mix well.
Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

Let it cool down completely. Then store in the dabba or container. It stays good for 2-3 weeks.

Serving suggestion: Serve this as a snack as such or with a cup of tea. During the diwali festival, we usually serve this chiwda along with some other snacks like farsi puri, nankhatai and dry fruits to the guests with tea or coffee.

Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe

Chivda recipe | Fried poha chivda (Chiwda) | Diwali Namkeen recipe
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Chivda recipe (Chiwda namkeen recipe)

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings
Author Kanan

Ingredients (1 cup = 240 ml)

  • 3-4 tablespoons Peanuts
  • 2 tablespoons Cashew nuts
  • 1 tablespoon Raisins
  • 2-3 tablespoons Roasted chana dal (Fried gram or daria, dalia)
  • 1 ½ cups Thick Poha (beaten rice)
  • 2 Green chili slit
  • 2 small sprigs Curry leaves about 15-20 leaves
  • ½ teaspoon Red chili powder
  • ¼ teaspoon Turmeric powder
  • ¼ teaspoon Fennel seeds powder
  • 1 teaspoon Sugar powdered
  • Salt to taste
  • a small pinch or 1/8 teaspoon Citric acid (nimboo ful)

Instructions

Preparation:

  1. First measure all the ingredients and keep handy on the counter top. Because we will need them one by one.
  2. Also get all the spices (red chili powder, turmeric powder, fennel seeds powder) and salt, sugar, citric acid and sesame seeds in a bowl.
  3. Mix well and keep it aside till needed.

Making chivda recipe:

  1. Heat the oil in pan on medium heat for deep frying. we will be frying all the ingredients one by one.
  2. We will start with the nuts. Once oil is hot, take peanuts in a sieve and immerse the sieve in the oil.
  3. fry the peanuts till they are light brown in color. It won’t take much time. Remove them in large bowl.
  4. Now next fry the cashew nuts the same way. They will get lightly golden color, again remove them in the same bowl.
  5. if using dalia, you can fry them similar way. I have not added in this chivda this time.
  6. Next fry the raisins. Within seconds, they will get plump up. Immediately remove them.
  7. Next is to fry the poha. Fry them in batches. Fry 2 tablespoons of poha at a time.
  8. Fry them till they are expanded in the size. No need to brown them.
  9. Keep frying and keep collecting them in a bowl till you are finished with all the poha.
  10. Now poha is still hot or warm, sprinkle the spice mixture on it. Mix it immediately.
  11. If making bigger batch of it then fry small portion, add spices, mix. Then fry next batch do the same and then fry third batch and so on.
  12. Now back to the frying, fry the slit green chilies. Fry till it is fried completely. We do not want any moisture left in the chilies.
  13. Do the same with curry leaves. Fry till leaves are crispy and no more moisture in them
  14. Add them to the chiwda. Mix well.
  15. Let it cool down completely.

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  1. Seema Gupta
    • Kanan
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