Chivda – A Tea Time Snack
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.. 🙂
Chivda
Ingredients:
- Poha, Thin
- Roasted Channa Dal
- Red dry chilli
- Kadi Patta
- Peanuts
- Coconut Cut slices
- Sultana
- Cashew
- 1 tbsp – Citric Acid
- Salt
- Sugar
- Oil to fry
Method:
- 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.
Categories
Food Kalakaar 
What a sweet post! Thanks for sharing this!
😊
🙂
Very unique treat. Looks tasty!
Thank you
Love chivda.. It’s a yummy and addictive snack 👌🏼
Yup it is 😊
Sounds great but I’ve not yet come across ‘poha’ – before I go searching, do you know if you can buy brown poha or just white? I love the step-by-step photos 🙂
Thanks a lot.. I have never see brown Poha.. But white one is easy available at Indian grocery shops.. Wish you luck 😊
Thank you… do you think it would taste good using puffed brown rice instead?
Yes it should.. Go ahead and try it make a small quantity and do share the feedback .. 😊
Ooo I might do that right now before my guests come – that’s be great 🙂
😊😊
My hubby has just told me to ‘stop eating!’ I made a Life Diet Health version of this and it’s so yummy! I will post the recipe and link back to yours soon! 🙂 Thanks so much!
I am so glad it turned out good 😊
Me too 🙂 Thank you! 🙂
My favourite & your looks so tempting
Thank you 😊