This post is a dedicated to my beautiful elder sister Sangeeta my very special Didi Sa.. This recipe is her keepsake and she is the one who taught me to make this Chivda.. Thanks Di, love you loads.
It’s a yummy and light tea time snack. It’s refreshing and something everyone loves. Easy and quick to make and can be stored for a long time, if stored properly.
You will notice that in this recipe I have not mentioned measurements, as in the recipe you can feel free to use the quantity as per your need or as per requirement.
The ingredients can be added or subtracted as per liking and the quantity can also be adjusted as per needs.
Use a steel sieve to fry the ingredients. Put ingredients in the sieve and lower them in hot oil. Once the oil is hot lower the flame.
Firstly fry the poha till it’s little puffed and cooked. Make sure it does not turn brown in colour. Once done remove it in a mixing bowl. Make sure to put a toweling paper to absorb excess oil.
Then fry the roasted channa dal till its brown in colour, and then mix it with the poha.
Fry the kadi patta till it’s brown and cooked.
Then cook peanuts till brown in colour.
Fry the coconut and before you fry them cut the slices into two.
Fry the sultana till its light in colour and puffs up, then
Fry the cashews till brown in colour
Fry the dry red chilli till brown and puffs up and then deseed them. If you prefer spicy then you can leave the seeds.
Mix all the ingredients and add the citric acid, salt and sugar and shake it well. I had to crush the citric acid, as the one I got were big granules.
Once the chivda is ready allow it to cool completely and then store it in an air tight container. Glass jar would be the best option.
And every time with your cup of tea, enjoy the refreshing snack.
Thanks for stopping by.. 🙂
- Poha, Thin
- Roasted Channa Dal
- Red dry chilli
- Kadi Patta
- Coconut Cut slices
- 1 tbsp – Citric Acid
- Oil to fry
- Fry the poha in batches by putting the poha in a sieve and lowering it in the oil.
- Fry till it’s puffed a little bit and cooked, make sure not to make it brown in colour.
- Similarly fry the roasted channa dal till brown in colour.
- Deseed the red dry chilli after you fry them.
- Fry the kadi patta, coconut slices (cut in small), cashews till its brown and sultana till it puffs up.
- Mix all them together, add the cirtic acid, salt and sugar on the mixture and taste check.
- Once done store it in air tight container.
Cooking is my Passion