Festivals and marriage feasts seem incomplete without this spicy accompaniment. Chivda is the part of many Indian cuisines including Rajasthani, Marathi, Gujarati etc. They all make different varieties of Chivda using different recipes and ingredients each having its unique, tempting taste. Apart from being popular because of its spiciness, this snack is nutritious too. As it is made from parched rice or pohe which is a rich source of Iron and also its not too oily and is easy to digest.
The positive side of making this savoury is that it doesn't require meticulous preparations and can be ready in few minutes. This dish can be as simple as you keep it and can be as rich as u make it, by adding all the different dry fruits including cashew nuts, almonds, raisins etc.
I made chivda on this Diwali along with many other delicacies (whose recipes will follow in the coming posts) and both of us, me and my husband VG loved it so much that it was over just in 2 days.
- Pohe/ parched rice : 1 cup
- Curry Leaves : 15-20
- Corriander Leaves : A handful
- Green Chillies : 2-3 (chopped)
- Red Chillis : 5-7
- Peanuts : 1/4 cup
- Almonds & Cashew nuts : 10-12
- Raisins : 10-15
- Salt to taste
- Sugar : 2-3 tsp
- Haldi : 2 tsp
- Oil for frying
- Take oil in a wok for frying and fry all the ingredients including curry leaves, coriander leaves, green chillies, red chillies, peanuts, almonds and cashew nuts one by one and place them on kitchen tissue, so that extra oil gets soaked.
- In the end fry Pohas, they will puff immediately.
- Drain them on kitchen towel as well.
- Now in a pan take all the fried ingredients along with raisins salt, sugar, and turmeric powder and mix them properly.
- When cooled store in an air tight container.