Chivda recipe/Thick poha chivda
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.
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.