Chivda | Namkeen Chiwda
Chivda or Namkeen Chiwda aka the Bombay Mix is sweet and spicy mixture prepared with flattened rice, peanuts & other nuts, raisins, roasted daliya and spiced up with red chili powder.
Servings: 4
Calories: 260kcal
Ingredients
- 1 cup Poha
- strand Curry leaves
- 1 Green Chilly
- 1 tbsp Daliya
- 1 tbsp Cashews
- 1 tbsp Peanuts
- 1 tbsp Raisins
- 1 tsp Salt
- ½ tsp Sugar
- ⅛ tsp Citric acid
- ¼ tsp Turmeric powder -
- 1 tbsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Hing
Instructions
Prep - Work
- Sun Dry 1 cup of poha for about 2 to 3 hrs. I sun dried it for 4 hours. It adds good crunchiness to the chiwda.
- Chop the green chillies finely.
Steps
- Heat the kadai and add oil.
- Once the oil is hot, add mustard seeds, cumin seeds and hing.
- As they start to splutter, add the green chillies and curry leaves.
- Then add the cashews, daliya, peanuts and also turmeric powder and sauté for couple of minutes in medium heat.
- Then reduce the heat to low and add the poha.
- Mix well and roast them in low flame for up to 8 minutes. Roasting in low for longer time ensure crunchiness.
- After 8 minutes, add the sugar, salt, citric powder and the raisins.
- Roast for two minutes and turn off the heat.
- That’s it, yummy and crunchy chivda is ready. Let it cool and store in air tight container.
Notes
- You can make it more healthy by adding red poha instead of white one.
- Sun drying the poha really helps with crunchiness. If time is pressing, microwave for 45 seconds before roasting. If you microwave more than 1 minute, the poha might curl up.
- Red chillies can be added along with green chillies.
- Adjust the salt and spices as per your preference.
Nutrition
Calories: 260kcal | Carbohydrates: 45g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 624mg | Potassium: 134mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg