jsjsjssjjssjsjskskdjdjdhdhdhsjskskskskssjsjsjsjsj

Chivda recipe

Chivda recipe with step-by-step pictures. A Maharashtrian type fast and attractive dry snack created from skinny poha (flattened rice), dry fruits, peanuts, and spices. This model of poha chivda is made principally throughout Diwali competition as a savory dry snack.

This chivda is mildly spiced. it has the crisp texture from the roasted poha together with the nuttiness from the peanuts and cashews. Making ready chivda throughout Diwali is one straightforward activity because the recipe is easy and a fast one.

Get My Secrets and techniques to Nice Indian MealsJoin my FREE Novices Information to Scrumptious Indian CookingYES, I WANT THIS
Simply collect all of the substances. Then roast the poha, fry the dry fruits, mood the masala and assemble. The chivda is prepared in lower than 20 to 25 minutes.

This chivda is created from skinny poha and never thick poha. Chivda can also be created from thick poha and I've shared one such recipe earlier than – Thick poha chivda recipe (crispy however fried model).

Few Extra Chivda Recipes

Some essential factors to remember whereas roasting skinny poha:

• Firstly use a heavy thick bottomed pan or kadai with handles and roast on a low flame.
• As an alternative of stirring, the poha ought to be tossed and shaken within the pan by shaking the pan. If stirred an excessive amount of the skinny, delicate, papery poha break.
• Don't roast on a excessive flame as then the poha will get burnt or browned and break.

After the poha chivda cools at room temperature, retailer in an air-tight container or field. It ought to final for a month.
Chivda might be served as a snack or you possibly can put together it as part of the Diwali faraal.

video of Chivda recipe 

this video from Rajshri Food

more recipe

narali bhat recipe
Liver Fry Recipe
Veg Kolhapuri recipe

How To Make Chivda

1. Measure all of the substances and preserve them individually in a plate or bowl.
2. Warmth a large, thick bottomed pan or kadai with a deal with.

3. Preserve the flame to a low. Then add 2 cups of skinny poha or rice flakes in it.

4. Roast the poha. Gently shake the pan in order that the poha will get evenly roasted, as fixed stirring with a spoon would possibly break the poha. Since they're papery, gentle and delicate.

5. Inside Three to Four minutes the poha flakes will change their texture and grow to be crisp. Don’t roast the poha on a excessive flame. Since on a excessive flame, the poha might get browned or burned. don’t brown the poha.
6. Take away the roasted poha on a plate and place apart.

Frying Dry Fruits For Chivda

7. Warmth ⅓ cup of oil for deep frying in a small pan or tadka pan. I've used a tadka pan. Alternatively you might use a large pan and use a advantageous sieve ladle to fry the nuts.

8. Add ⅓ cup of peanuts and fry them until they grow to be crisp and crunchy.
9. Take away them with a slotted spoon. Place in one other dish or bowl.

10. Now add ¼ cup dry coconut slices until they grow to be crisp and lightweight golden or golden.
11. Take away them with a slotted spoon. Place in the identical dish or bowl the place you positioned fried peanuts.
12. Now fry the ⅓ cup of roasted chana dal for some seconds, until they grow to be crisp.
13. Take away them with a slotted spoon. Place in the identical dish or bowl.
14. equally fry ⅓ cup of cashews until they grow to be crisp.
15. Take away the cashews with a slotted spoon. Place in the identical dish or bowl.
16. Lastly fry 2 tablespoons of raisins until they swell and grow to be plump in measurement.
17. Take away the raisins with a slotted spoon. Place in the identical dish or bowl the place different fried nuts are positioned.

Tempering And Mixing Poha Chivda

18. Warmth ½ tablespoon of oil in the identical pan or kadai through which the poha flakes had been roasted. Decrease the flame. Add 12 to 14 curry leaves and a pair of chopped inexperienced chilies.
19. Add a beneficiant pinch of asafoetida.
20. Stir and saute, until the chilies and curry leaves grow to be crisp. Saute on a low flame.
21. Then add ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per style.
22. Now add 2 teaspoons of powdered sugar or sugar.
23. on a low flame, stir until the powdered sugar begins caramelizing.
24. Then add the roasted poha together with the fried substances – peanuts, raisins, cashews and chana dal. Shake the pan in order that every part will get combined. If stirring, the stir gently and evenly.
25. Saute for Four to five minutes. Ideally shake & combine the chivda combination by shaking the pan. If stirring, then gently stir. Don’t apply an excessive amount of drive whereas stirring else the poha flakes would possibly break.
26. change off the flame. Let the poha chiwda sit within the sizzling pan for 1 to 2 minutes extra.

27. then take away the poha chivda in one other plate and let it cool at room temperature. As soon as cooled, then retailer in an air-tight field and container. Serve the chivda as a tea time snack.
STEP BY STEP PHOTOS ABOVEA lot of my recipes have detailed step-by-step pictures and helpful suggestions that will help you make it simply and completely.

Chivda Recipe

4.78 from 9 votesChivda or poha chivda is a fast dry snack made with skinny poha, dry fruits, peanuts, spices in Maharashtrian type.
AUTHOR:DASSANA AMIT PREP TIME:5 MINS COOK TIME:20 MINS TOTAL TIME:25 MINS COURSE:SNACKS CUISINE:INDIAN,MAHARASHTRIAN SERVINGS (CHANGE THE NUMBER TO SCALE):(1 CUP = 250 ML)

Substances

predominant substances for poha chivda

• 2 cups skinny pink or white poha (aval or flattened rice)
• ⅓ cup peanuts
• ⅓ cup roasted chana dal (roasted break up chickpeas)
• ⅓ cup cashews
• ¼ cup chopped dry coconut slices - non-obligatory
• 2 tablespoons golden raisins
• ⅓ cup oil - for deep frying. can use peanut oil or sunflower oil

for tempering poha chivda

• 14 to 15 curry leaves
• 2 inexperienced chilies - sliced or chopped
• ¼ tsp turmeric powder
• a beneficiant pinch of asafoetida (hing)
• 2 teaspoons sugar or powdered sugar
• 1 to 1.5 teaspoons salt or add as required
• ½ tablespoon oil - for tempering. can use peanut oil or sunflower oil

Directions

roasting poha for chivda recipe

• Measure all of the substances and preserve them individually in a plate or bowl.
• Warmth a large, thick bottomed pan or kadai with a deal with.
• Preserve the flame to a low. Then add 2 cups of skinny poha or rice flakes in it.
• Roast the poha. Gently shake the pan in order that the poha will get evenly roasted, as fixed stirring with a spoon would possibly break the poha. Since they're papery, gentle and delicate.
• Inside Three to Four minutes the poha flakes will change their texture and grow to be crisp. Do not roast the poha on a excessive flame. Since on a excessive flame, the poha might get browned or burned.
• Do not brown the poha. Take away the roasted poha on a plate and place apart.

frying dry fruits for poha chivda

• Warmth oil for deep frying in a small pan or tadka pan. I've used a tadka pan. Alternatively you might use a large pan and use a advantageous sieve ladle to fry the nuts.
• Add peanuts and fry them until they grow to be crisp. Take away them with a slotted spoon. Place in one other dish or bowl.
• Now add the dry coconut slices until they grow to be crisp and lightweight golden or golden. Take away them with a slotted spoon. Place in the identical dish or bowl the place you positioned fried peanuts.
• Now fry the roasted chana dal for some seconds, until they grow to be crisp. Take away them with a slotted spoon. Place in the identical dish or bowl.
• Equally fry cashews until they grow to be crisp. Take away the cashews with a slotted spoon. Place in the identical dish or bowl.
• Lastly fry 2 tablespoon of raisins until they swell and grow to be plump in measurement. Take away the raisins with a slotted spoon. Place in the identical dish or bowl the place different fried nuts are positioned.

tempering and mixing poha chivda

• Warmth ½ tablespoon of oil in the identical pan or kadai through which the poha flakes had been roasted. Decrease the flame. Add curry leaves, inexperienced chilies and a beneficiant pinch of asafoetida.
• Stir and saute, until the chilies and curry leaves grow to be crisp. Saute on a low flame.
• Then add sprinkle ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per style.
• Now add 2 teaspoons of powdered sugar or sugar.
• On a low flame, stir until the powdered sugar begins caramelizing.
• Then add the roasted poha together with the fried substances - peanuts, raisins, cashews and chana dal. Shake the pan in order that every part will get combined. If stirring, the stir gently and evenly.
• Saute for Four to five minutes. Ideally shake & combine the chivda combination by shaking the pan. If stirring, then gently stir. Do not apply an excessive amount of drive whereas stirring else the poha flakes would possibly break.
• Change off the flame. Let the poha chivda sit within the sizzling pan for 1 to 2 minutes extra.
• Then take away the poha chivda in one other plate and let it cool at room temperature. As soon as cooled, then retailer in an air-tight field and container.
• Serve the chivda as a tea time snack.

Diet Information (approximate values)

Diet FactsChivda RecipeAmount Per ServingEnergy 497Energy from Fats 135% Every day Worth*Fats 15g23%Saturated Fats 3g19%Sodium 532mg23%Potassium 265mg8percentCarbohydrates 80g27%Fiber 6g25%Sugar 7g8percentProtein 11g22%Vitamin A 106IU2percentVitamin B1 (Thiamine) 1mg67%Vitamin B2 (Riboflavin) 1mg59%Vitamin B3 (Niacin) 35mg175%Vitamin B6 1mg50%Vitamin C 58mg70%Vitamin E 3mg20%Vitamin Okay 3µg3percentCalcium 65mg7percentVitamin B9 (Folate) 352µg88%Iron 2mg11%Magnesium 64mg16%Phosphorus 182mg18%Zinc 2mg13%* P.c Every day Values are based mostly on a 2000 calorie weight loss program.