Brenda Khan
Chivda namkeen is a popular Indian snack mix, often enjoyed during the Diwali festival. It is made with flattened rice (poha), spices, dry fruit, nuts, and hints of salt and sugar. The result is a crunchy, crispy treat with a delightful combination of salty and sweet flavours. There are two main ways to prepare chivda namkeen: pan-roasted and fried. The pan-roasted version is healthier and uses thin rice flakes, while the fried version uses thick poha and oil for an even crispier texture. Both recipes are simple to prepare at home and can be made in under 30 minutes, making them great snacks for parties or quick evening treats.
| Characteristics | Values |
|---|---|
| Type of Dish | Snack |
| Cuisine | Indian, Maharashtrian, Gujarati, North Karnataka |
| Popular During | Rainy Season, Festival Seasons, Tea Time |
| Festivals | Diwali, Ganesh Chaturthi, Holi |
| Main Ingredients | Thin Flattened Rice (Poha), Spices, Dry Fruits, Nuts |
| Other Ingredients | Salt, Sugar, Red Chilli Powder, Curry Leaves, Cumin Seeds, Carom Seeds, Raisins, Cashews, Peanuts, Dry Coconut, Flax Seeds, Almonds, Golden Raisins, Green Chiles, Tartaric Acid |
| Preparation Method | Deep Frying, Pan Roasting, Oven Roasting |
| Equipment | Wide Thick Bottomed Pan, Strainer, Mixing Bowl, Airtight Container |
| Storage | Up to a Week at Room Temperature, Up to a Month |
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What You'll Learn
- Prepare your ingredients: poha, nuts, spices, and dried fruit
- Dry roast the poha on a stovetop for a healthier option
- Deep fry the poha in hot oil for a crispier texture
- Prepare the spice mix: chilli powder, turmeric, coriander powder, cumin powder, etc
- Combine the fried poha, nuts, and spices, then serve or store
Prepare your ingredients: poha, nuts, spices, and dried fruit
Chivda is a popular Indian snack mix or namkeen made with flattened rice flakes (poha), spices, dry fruit, and nuts. The result is a crunchy, crispy treat with a delightful combination of salty and sweet flavours.
Poha is available in thin, medium, and thick varieties. For pan-roasted chivda, thin, medium, and thick flakes can be used, whereas for deep-fried chivda, thick or medium flakes are best. Thin poha can be dry-roasted to make it crisp, which takes just a few minutes.
For the nuts, you can use peanuts, cashews, almonds, flax seeds, or raisins. These can be dry-roasted separately before adding to the poha.
Spices used in chivda include red chilli powder, salt, sugar, turmeric, coriander powder, cumin powder, kala namak, chaat masala, and hing. These spices can be mixed together in a bowl and then combined with the fried poha and nuts.
Dry fruits such as raisins, cashews, and coconut pieces can be added to the mixture.
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Dry roast the poha on a stovetop for a healthier option
To dry roast poha on a stovetop, start by heating a wide, thick-bottomed pan or kadai with a handle on low heat. Add 2 cups of thin poha (flattened rice) to the pan and dry roast until crisp. This should take around 4-5 minutes, but the exact time will depend on the size and thickness of your pan. Be sure to stir the poha gently with a spatula or toss the pan lightly by holding the handles at regular intervals to ensure even roasting and prevent burning. The poha may not change colour, so to check if it's done, take a few flakes and crush them with your fingers. If they crush easily, they're ready. If not, roast for a few more minutes.
Once the poha is roasted, transfer it to a bowl or plate. If you want to use the same pan for the next steps, wipe it with a kitchen cloth. Be careful, as the pan will be hot.
Dry roasting the poha on a stovetop is a healthier option than frying, and it can be a quick and easy snack to make at home.
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Deep fry the poha in hot oil for a crispier texture
Chivda is a popular Indian snack made with flattened rice, spices, dry fruit, nuts, and hints of salt and sugar. It can be made in several ways, including roasting in a pan, in an oven, or deep-frying.
Deep-frying the poha in hot oil will give it a crispier texture. To do this, first heat oil for deep frying in a kadai, wok, or small pan. Use a heat-proof fine sieve with a handle or a fine mesh strainer with a handle. Place half of the poha or rice flakes in it and immerse the sieve with the poha in the medium-hot oil. It is important that the oil is hot enough, else the poha will soak up the oil. Fry until they expand and become crisp. Do not brown them.
Remove the fried poha on a plate lined with a paper towel. Place the sieve on a dry plate. Add the remaining poha and again keep the sieve with the poha in the hot oil. Fry until they are crisp. Drain them in the same plate.
Repeat frying the poha in batches. The deep-fried poha should be lighter in texture and will taste good.
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Prepare the spice mix: chilli powder, turmeric, coriander powder, cumin powder, etc
Chivda namkeen is a popular Indian snack, often enjoyed during the Diwali festival. It is made with flattened rice (also known as poha or chiwda), dry fruits, nuts, and spices. The rice is fried and then mixed with spices, dry fruits, and nuts. The spice mix typically includes chilli powder, turmeric, coriander powder, and cumin powder, among other spices.
Prepare the ingredients:
First, gather all the spices you will need for the spice mix. This includes chilli powder, turmeric powder, coriander powder, and cumin powder. You can also add fennel seeds, salt, sugar, citric acid or amchur powder, and sesame seeds. Measure out equal parts of each spice and set them aside in a bowl.
Mix the spices:
In a separate bowl, combine the measured spices. Mix them well, ensuring they are thoroughly combined. You can use a whisk or a fork to break up any lumps and create a uniform mixture.
Taste and adjust:
Before adding the spice mix to the fried rice, it is important to taste and adjust the mixture to your preference. Take a small pinch of the spice mix and taste it. If you feel it needs more heat, add a bit more chilli powder. If you prefer a stronger turmeric flavour, add a bit more turmeric powder. Adjust the quantities of coriander and cumin powder similarly.
Prepare other ingredients:
While the rice is frying, you can prepare the other ingredients that will be added to the Chivda Namkeen. This includes dry-roasting peanuts, cashew nuts, and raisins separately. You can also roast dry coconut and curry leaves to add a unique flavour to your mix.
Combine and mix:
Once the rice is fried and drained, it is important to work quickly while it is still warm. Add the spice mix to the fried rice in small batches, tossing and mixing to ensure even coating. The warmth of the rice will help the spices adhere to the surface, enhancing the flavour.
Cool and store:
After mixing the spices with the fried rice, allow the Chivda Namkeen to cool completely. Store it in an airtight container and enjoy it as a crunchy, spicy snack whenever you like. The flavours will meld and develop over time, so it is best to prepare this snack a day in advance.
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Combine the fried poha, nuts, and spices, then serve or store
Once you have fried the poha, nuts, and spices, it's time to combine them and prepare your chivda for serving or storage.
First, make sure you have prepared your spice mix. This typically includes chilli powder, salt, and sugar, but you can also add spices like turmeric, coriander powder, cumin powder, kala namak, and chaat masala. It's important to grind the salt and sugar together with tartaric acid to ensure an even mix and prevent the salt from settling at the bottom.
Next, in a large bowl or vessel, combine the fried poha with the spice mix. Gently mix them together, being careful not to break the delicate poha flakes. Then, add in the fried nuts and mix well. You can include peanuts, cashews, almonds, or any other nuts of your choice. You can also add in roasted gram, raisins, and dried coconut for extra flavour and texture.
At this point, your diet chivda namkeen is ready to be served! It's a delicious snack that can be enjoyed at any time of the day, especially with a hot cup of tea. If you're serving it for a festival like Diwali, it's a great accompaniment to sweets to balance the flavours.
If you want to store your chivda for later, let the mixture cool completely to room temperature. Then, transfer it to an airtight container. Your chivda will stay fresh and crispy for up to a week at room temperature, or even up to a month if stored properly. Enjoy your crunchy, healthy snack whenever you're in the mood for something tasty!
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Frequently asked questions
Chivda Namkeen is a popular Indian snack mix made with flattened rice (poha), spices, dry fruit, nuts, and hints of salt and sugar. It is a crunchy, crispy treat with a delightful combination of salty and sweet flavours.
To make Diet Chivda Namkeen, you will need thin, flat rice flakes (poha/chiwda), peanuts, dry coconut, red chillies, and roasted dry fruits like cashews and raisins. You will also need salt, sugar, and tartaric acid, which should be ground together to ensure even mixing.
To make Diet Chivda Namkeen, start by dry-roasting the thin poha until it becomes crisp. Then, roast the peanuts and cashews separately on low flame to avoid burning. Next, mix all the ingredients in a large bowl, ensuring that the salt, sugar, and tartaric acid are well combined. Finally, store the mixture in an airtight container and enjoy your healthy snack!
