Chivda Recipe

Chivda Recipe

Thick poha chivda recipe

 

Chivda recipe/Thick poha chivda/Roasted Rice flakes chivda/puffed rice chivda/Roasted Poha Chivda/ bhajke pohe chivda/bhajke pohe chivda with farsan.  Thick poha chivda is a very tasty, quick and easy sour and spicy crispy snack made with thick poha (roasted flattened rice), dry fruits, peanuts, roasted chickpeas, farsan, spicy Bundi and spices. Thick poha chivda is a delicious and mouth-watering snack that has a unique flavour. This snack is prepared by roasting the ingredients using less oil and homemade chivda is always healthier than the market. The crispy snack is a perfect chatpata treat for children, family and friends. Containing less oil and spices, this snack is safe and healthy to consume. Chivda is a very popular snack in India and especially popular in Maharashtra.

 

It is one of the most popular snacks made in the Diwali festival. There are many types of chivda is made such as
Thin poha chivda, bhajke pohe chivda, kurmure chivda, kothimbir chivda, corn flakes chivda, fried poha chivda, kachha poha chivda etc. and many more.

 

Out of these chivdas today we brought a recipe of Thick poha chivda with step by step photos and details for you.

 

Course: –  Snacks
Prep Time: – 10 Minutes
Cooking time: – 10 Minutes
Total Time: – 20 Minutes
Servings: – 10 Peoples

 

Chivda ingredients, Chivda recipe.

Ingredients for chivda recipe :

500 gms           – Bhajke pohe/ Roasted flattened rice
4 tablespoons   – Cooking oil
250 gms           – ready-made Farsan
100 gms           – ready-made Khari Bundi
100 gms           – sliced dry Coconut
150 gms           – raw Peanut
100 gms           – Cashew nut
50 gms             – Raisins
100 gms           – Roasted Chickpeas (Chana dal)

Ingredients for Tadka:

15-20                – Curry leaves
10-15                – Garlic cloves (sliced or crushed)
2 teaspoon        – Mustard seeds
1 teaspoon        – Cumin seeds (Jeera)
1 teaspoon        – Turmeric powder
2-3 teaspoon     – Red chilli powder
2-3 teaspoon     – Chivda masala (Bhajke pohe)
1/2 teaspoon     –  Amchur powder
1/2 teaspoon     – Hing (Asafoetida)
1 teaspoon        – Salt as per your taste
2 teaspoon        – Til (Sesame seeds) ( optional)
1 teaspoon        – Chopped Green chilli (optional)
1 teaspoon        – Sugar (optional)

 

Method for preparing Chivda with step by step photos:

 

1 – It is necessary to clean the thick poha by screening because it contains dust and impurities. Take poha in strainer or sieve and remove impurities from it by screening.

 

Screening poha by strainer, Chivda recipe.

 

2 – First, heat oil on medium flame until it gets heated and then turn the flame low throughout frying all ingredients.
So, first, fry peanuts and stir continuously for a minute until their colour gets changed slightly or light brown.

 

Frying peanuts, Chivda recipe.

 

3 – Put fried peanuts on taken thick poha (bhajke pohe) for excess oil to get spiked in poha.

 

Putting fried peanuts on poha, Chivda recipe.

 

4 – Now, fry sliced dry coconut for a minute, but remember that coconut slices get burnt very fast so, remove quickly when it starts changing its colour.

 

Frying coconut slices, Chivda recipe.

 

5 – Further, fry cashew nut on low flame for a minute and it will turn light brown in colour then remove it and transfer it on poha.

 

Frying cashew nuts, Chivda recipe.

 

6 – Now, it’s time to fry raisins. Fry it until it gets flowered or puffed.

 

Frying raisins, Chivda recipe.

 

7 – Fry roasted chickpeas on low flame otherwise oil get blackened. Fry till it becomes golden to light brown and transfer it on poha.

 

Frying chick peas, Chivda recipe.

 

8 – When we transfer all fried ingredients on poha then excess oil from fried ingredients will not be waste and poha get coated with less oil than frying poha.

 

Now it’s time for preparing tadka for chivda.

9 – So, in the remaining oil if needed add little extra oil, heat it on medium flame add curry leaves, when it starts crackling remove it.

 

Frying curry leaves, Chivda recipe.

 

10 – Now, add mustard seeds, cumin seeds (jeera) in hot oil when it starts crackling add sliced or crushed garlic and fries it for a minute till it becomes light golden brown.

 

Frying Jeera, Mustered seeds and garlic, Chivda recipe.

 

11 – Now for the safe side turn off the flame or put the flame very low and then add turmeric powder, Hing (asafoetida), cook it for a minute and then transfer it on poha.

 

Adding Turmeric powder and hing in tadka, Chivda recipe.

 

12 – Now add red chilli powder and amchur powder, at last, add bhajke pohe chivda masala powder and salt.

 

Adding red chilli powder, amchur powder, chivda masala in tadka, Chivda recipe.

 

13 – Cook it for a minute and then transfer it on poha.

 

Adding tadka to chivda, Chivda recipe.

 

14 – Mix all gently with the help of two flat big spoons or it is better to mix with hands.

 

Mixing masala and poha, Chivda recipe.

 

15 – Finally when all ingredients and poha get mixed well then add farsan, spicy Bundi in it and again mix it well gently.

 

Adding farsana and spicy bundi in chivda, Chivda recipe.

 

16 – Further transfer all chivda into heavy bottom pot.

 

Transfering Chivda to large pot, Chivda recipe.

 

17 – To improve the flavour and crispiness it is better to heat the chivda, Now heat that large pot on medium flame. Cover the lid on it and heat it on low flame for 10-15 minutes. Every 4-5 minutes of interval check chivda and flip it with the help of a flat spoon upside down. Check all chivda should become warm if not then heat it until all chivda get warm. With this trick, chivda will last for more than 3 weeks. Then turn off the flame and remove the pot from the pan and remove the lid also.

 

Heating chivda in large pot, Chivda recipe.

 

Your crispy spicy farsan chivda is ready to eat. When farsan chivda get cooled then transfer into the tight jar.

 

Chivda in bowl, Chivda recipe.

 

 

Chivda farsana in bowl, Chivda recipe.

Chivda recipe/Thick poha chivda

Fahamida
Chivda is a very tasty, yummy, sour, and spicy crispy snack made with poha (roasted flattened rice), dry fruits, peanuts, roasted chickpeas farsan, spicy Bundi, and spices.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Warming Chivda 10 mins
Total Time 20 mins
Course Appetizer, Snack
Cuisine Maharashtrian
Servings 10 Servings
Calories 200 kcal

Ingredients
  

  • 500 gms Thick poha/bhajke pohe
  • 4 tablespoons Cooking oil
  • 250 gms ready-made Farsan
  • 150 gms raw Peanut
  • 100 gms ready-made Khari Bundi
  • 100 gms sliced dry Coconut
  • 100 gms Cashew nut
  • 50 gms raisins
  • 100 gms roasted split chickpeas (chana dal)

Ingredients for Tadka:

  • 15-20 nos, Curry leaves
  • 10-15 nos. Garlic cloves (sliced or crushed)
  • 2 teaspoons Mustered seeds
  • 1 teaspoon Cumin seeds (jeera)
  • 1 teaspoon Turmeric powder
  • 3 teaspoon Red chilli powder as per taste
  • 3 teaspoon Chivda masala (bhajke pohe)
  • 2 teaspoon Sesame seeds (Til)
  • ½ teaspoon Mango powder (Amchur powder)
  • ½ teaspoon Hing (asafoetida)
  • 1 teaspoon Salt as per taste
  • 1 teaspoon Sugar (optional)
  • 1 tablespoon Chopped green chilli (optional)

Instructions
 

  • Screen all the poha using a strainer to remove impurities and dust.
  • In Kadhai heat oil on medium flame until it gets heated and then heat it on low flame throughout frying all then taken ingredients.
  • First, fry peanuts and stir continuously for a minute until their colour gets changed slightly or light brown.
  • Now, fry sliced dry coconut for a minute, but remember that coconut slices get burnt very fast so, remove quickly when it starts changing its colour.
  • Further, fry cashew nut on low flame for a minute and it will turn light brown in colour then remove it and transfer it on poha.
  • Now, it's time to fry raisins. Fry it until it gets flowered or puffed.
  • Fry roasted chickpeas on low flame otherwise oil gets blackened. Fry till it becomes golden light brown and transfer it on poha.
  • When we transfer all fried ingredients on poha then excess oil from fried ingredients will not be waste and poha gets coated with less oil than frying poha.
  • Now it's time for preparing tadka for chivda.
    So, in the remaining oil if needed add little extra oil, heat it on medium flame add curry leaves, when it starts crackling remove it.
  • Now, add mustard seeds, cumin seeds (jeera) in hot oil when it starts crackling add sliced or crushed garlic, and fries it for a minute till it becomes light golden brown.
  • Now for the safe side turn off the flame or put flame very low, and then add turmeric powder, Hing (asafoetida), cook it for a minute, and then transfer it on poha.
  • Now add red chilli powder and amchur powder, at last, add bhajke pohe chivda masala powder and salt. Cook it for a minute and then transfer it on poha.
  • Mix all gently with the help of two flat big spoons or it is better to mix with hands.
  • Finally when all ingredients and poha get mixed well then add farsan, spicy Bundi in it and again mix it well gently.
  • Further, transfer all chivda into a heavy bottom large pot.
  • To improve the flavour and crispiness it is better to heat the chivda, Now heat that large pot on medium flame. Cover the lid on it and heat it on low flame for 10-15 minutes. Every 4-5  minutes of interval check chivda and flip it with the help of a flat spoon upside down. Check all chivda should become warm if not then heat it until all chivda get warm. With this trick, chivda will last for more than 3 weeks. Then turn off the flame and remove the pot from the pan and remove the lid also.
  • Your crispy spicy farsan chivda is ready to eat. When chivda get cooled then transfer into a tight jar.

Notes

1 - While frying ingredients fry it on low flame don't over fry it, otherwise chivda taste will be bitter.
2 - If Chivda masala is not available then you can use a mixture of coriander seed powder, amchur powder, Til, and garam masala. 
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