Chivada (चिवडा) is a generic name for salty preparations usually consumed as snacks. They can be made from flattened rice, potatoes, corn flakes or even sago. Chivada is crispy and some varieties like sago tend to be a tad bit sweet.
Here's my family's recipe that uses the thin variety of flattened rice/pohe, पातळ पोहे .
Flattened rice chivada is prepared in a number of styles. It can be made with the thick variety of pohe, by roasting or frying them. Sometimes puffed rice is added to it as well. Some people add besan /chickpea flour based fried goodies like shev, papdi and gathi etc. to the chivda after it is made.
Sometimes I add some chopped onions and tomatoes to chivda and voilà!
Recipe for Chivda:
Serves 3
Ingredients:
How to make Chivda:
1.Dry roast the pohe. Let them cool.
2.In a non stick pan, heat oil and add the mustard seeds. When they crackle, add curry leaves and chopped green chilli and sauté them for about half a minute. Then, add the ground nuts, daala, dry coconut, cashew nuts and raisins. Sauté them all for less than a minute.
3.Add the asafoetida and turmeric. Mix well.
4.Add the pohe and mix it well (again!).
5.Now, add the salt and make sure it is well incorporated with the pohe.
6.Turn off the heat and let cool.
Store in an air tight container.
You can use raw or roasted peanuts, as per your tastes.
This recipe will give you ~945 calories.
Here's my family's recipe that uses the thin variety of flattened rice/pohe, पातळ पोहे .
 |
| Chivda tastes great with a cup of tea! |
Sometimes I add some chopped onions and tomatoes to chivda and voilà!
Recipe for Chivda:
Serves 3
Ingredients:
| Pohe | 300 gms (thin variety) |
| Oil | 30 ml |
| Mustard Seeds | 1 tsp |
| Curry Leaves | 20-25 |
| Asafoetida | 1+1/2 tsp |
| Turmeric | 1 tsp |
| Green Chillies | 6, Chopped |
| Groundnuts | 15 gms, Raw or toasted |
| Roasted Bengal Gram/Daala | 15 gms |
| Dry Coconut Slices | 10 gms |
| Cashew Nuts | 20 gms |
| Raisins | 10 gms |
| Salt | To Taste (~1+3/4 to 2 tsp) |
How to make Chivda:
1.Dry roast the pohe. Let them cool.
2.In a non stick pan, heat oil and add the mustard seeds. When they crackle, add curry leaves and chopped green chilli and sauté them for about half a minute. Then, add the ground nuts, daala, dry coconut, cashew nuts and raisins. Sauté them all for less than a minute.
3.Add the asafoetida and turmeric. Mix well.
4.Add the pohe and mix it well (again!).
5.Now, add the salt and make sure it is well incorporated with the pohe.
6.Turn off the heat and let cool.
Store in an air tight container.
You can use raw or roasted peanuts, as per your tastes.
This recipe will give you ~945 calories.
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