poha chivda or namkeen chivda recipe with step by step photos – chivda (chiwda) is made by many families during diwali. basically chivda or namkeen as we call, is a savory sweet or spicy mixture.
there are many variations of making chivda. this recipe makes use of thick poha or aval (flattened rice), dry fruits and spices and is a maharashtrian version. i have skipped adding coconut slices in this one as no one likes the coconut slices in this fried mixture. if you like you can add them.
everything is fried. so please forgive if you are looking for a low calorie chiwda. the frying obviously make everything crisp and crunchy and nonetheless they taste delicious too.
i have had so many versions of chivda till date. my favorites are poha, potato and corn flakes chivda. i have also shared the recipe of thin poha chivda, sabudana chivda and oats chivda recipe. most of the times i get packs of haldiram’s chiwda mixture as i am too lazy to make them. i munch on them when reading a book or when scribbling notes. i got a request to post a chiwda recipe and hence made for the upcoming diwali festival and posting too.
this is a mildly spiced sweet and savory chiwda. you can alter the spices as per your liking. when making chiwda with poha or corn flakes or grated potatoes, always use a fine sieve ladle. in indian markets we get these sieve with a handle and they are very helpful for frying ingredients which have small pieces or flakes. just one equipment makes the frying process easy and a breeze. so you don’t waste time and energy trying to find out the rice flakes or the chana dal in the oil.
this cooking process requires a bit of planning. so keep all the ingredients ready. also line two to three plates or bowls with paper towels. the sieve should be dry and so the ingredients. you will be frying everything one after the other, so the prep works helps and is efficient too.
chiwda or poha chivda recipe below:
- 1 cup thick red or white poha (aval, flattened rice) or add as required. you can easily increase the quantity to ½ or 1 cup more, in case you want to have more of the poha and less of the dry fruits.
- ½ cup peanuts (moongphalli)
- ½ cup roasted chana (bhuna chana dal)
- ½ cup cashews (kaju)
- ¼ cup chopped dry coconut slices optional
- 2 tablespoons golden raisins (kishmish)
- 10 to 12 curry leaves (kadi patta)
- ¼ teaspoon mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon white sesame seeds (safed til)
- ¼ teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon turmeric powder (haldi)
- a generous pinch of asafoetida (hing)
- 1 teaspoon sugar or powdered sugar or add as per taste
- 1 teaspoon oil for tempering
- salt as required
- oil for deep frying
first rinse the curry leaves, cashews and raisins.
dry them in a clean kitchen towel.
measure all the ingredients and keep them separately in a plate or bowl.
heat oil for deep frying in a kadai or wok.
take a fine sieve with a handle.
place half of the poha or rice flakes in it.
immerse the sieve with the poha in the medium hot oil.
fry till they expand and become crisp.
don't brown them.
remove the fried poha on a plate lined with paper towel.
place the sieve on a dry plate.
add the remaining poha in it.
again keep the sieve with the poha in the hot oil and fry till they are crisp.
drain them in the same plate.
next add the chana dal in the sieve and fry them for some seconds till they become crisp.
drain on another plate.
in the same way fry the peanuts, cashewnuts, raisins, coconut slices and curry leaves.
keep all of them separately in a same plate or in separate plates or bowls, lined with paper towels.
heat 1 tsp in another pan. first add the mustard seeds. let the mustard seeds pop.
then add the cumin and sesame seeds. let the sesame seeds pop and change color.
switch off the flame. add the turmeric powder, red chili powder, asafoetida.
stir and now add sugar and salt.
stir and switch on the flame and add all the fried ingredients - poha, peanuts, raisins, cashews and chana dal. stir well.
crush the fried and crisp curry leaves and add them to the mixture.
stir well and roast for 2-3 minutes on a low flame. continue to stir in between.
check the taste and then add more salt or sugar or red chili powder if required.
let the chivda mixture cool and then store in an air-tight box and container.
serve the poha chivda as a tea time snack.
how to make chiwda or poha chivda recipe:
1. first measure and take all the ingredients and keep them in individual bowls or plates.
2. rinse the cashews, raisins (my habit to rinse both of these every time) and curry leaves. dry them in a clean kitchen towel.
3. heat oil till its moderately hot in a kadai. take half of the thick poha first in the sieve. immerse the fine sieve ladle in the hot oil and fry the poha till they expand and become crisp. don’t brown the poha. i have used red poha.
4. for even frying you can stir with a spoon.
5. remove and drain the poha on a plate lined with paper towel.
6. same way take the roasted chana and fry in the oil till they become crisp. just for some seconds as they are already roasted.
7. drain on another plate lined with a paper towel.
8. same way fry the peanuts till crisp and crunchy.
9. drain them too.
10. fry the cashews till light golden.
11. drain the cashews too.
12. next come in the raisins.
13. just fry till they become plump and swell. don’t fry more as they become dense and chewy.
14. drain the plump raisins.
15. fry the curry leaves also the same way till they crisp. a few seconds. drain.
16. heat 1 tsp oil and crackle the mustard seeds. add the cumin and sesame seeds. fry for some seconds and then add turmeric, red chili powder, asafoetida. sugar or powdered sugar and salt. stir well.
17. add the fried poha, peanuts, cashewnuts, raisins, chana dal. crush the fried curry leaves on top. stir continuously and roast for 2-3 minutes.
once the poha chivda mixture has cooled, store chivda in an air-tight container. serve chivda whenever required as a tea time snack.