Chivda is a very popular snack in Maharashtra. Being in Pune how can i not make thi.
I had made this for the first time for my fiancee. I was not sure if he would like it. For the first time i made about 1 kilo :-)
When he tasted he loved it so much. Now i end up making it very often. Also my in laws love it. I guess after marriage this will become a weekly affair
But this needs a lot of patience as i took 2 hours.
Ingredients
Poha 1 cup
Peanuts 1/2 cup
Fired Gram 1/2 cup
Cashews 1/2 cup (split into halves if required)
Raisins 2 tbsp
Curry leaves 10 -15 (Dry)
Mustard seeds 1/4 tsp
Cumin Seeds 1/4 tsp
White sesame seeds 1 tsp
Red chilli powder 1tsp
Turmeric powder 1/4 tsp
Fennel seeds 1 tsp
Asafoetida powder pinch
Sugar 2 tsp
Oil for tempering 1 tsp
Salt
Oil for deep frying
Method
1. Rinse and pat dry the cashews and curry leaves
2. I always have curry leaves washed and dried at home but if you don't have it handy you rinse and pat dry it
3. Heat oil in a kadai
4. Immerse the poha on a medium flame, fry till it expands. Dont make them brown. You will need to fry till its crispy. I fired the poha in two batches as i used a medium kada.
5. Remove the fired poha with a slotted spoon. Place it in a wide dry bowl . Do keep a paper towel on that bowl so that excess oil is absorbed
6. Next fry the the fired gram for a few seconds till they become crispy. Place this also on a paper towel
7. In the same way fry cashew, peanuts and curry leaves. Fry each of them separately
8. Remove the excess oil from the kadai, keeping 1tsp oil for tempering
9. Now in the same oil crackle the mustard seeds
10.Add asafoetida, cumin seeds, fennel seeds, sesame seeds. Lets the sesame seeds pop and change color
11.Switch off the flame and add turmeric powder, chilli powder,
12. Now stir in salt and sugar and mix well
13.Add all the fired ingredients - Poha, cashew, peanuts, fired gram and stir well
14. Add the raisins and stir
15. Crush the curry leaves and add them to the mixture
16. Stir well and roast for 2-3 minutes on a low flame. Stir it nicely until mixed
17. Taste it and adjust the seasoning if required. Switch off the flame
18. Let the chivda come to a room temperature and then store in a air tight container
Enjoy this chivda as a snack with coffee / tea
A tinch of love is required too :-)
I had made this for the first time for my fiancee. I was not sure if he would like it. For the first time i made about 1 kilo :-)
When he tasted he loved it so much. Now i end up making it very often. Also my in laws love it. I guess after marriage this will become a weekly affair
But this needs a lot of patience as i took 2 hours.
Ingredients
Poha 1 cup
Peanuts 1/2 cup
Fired Gram 1/2 cup
Cashews 1/2 cup (split into halves if required)
Raisins 2 tbsp
Curry leaves 10 -15 (Dry)
Mustard seeds 1/4 tsp
Cumin Seeds 1/4 tsp
White sesame seeds 1 tsp
Red chilli powder 1tsp
Turmeric powder 1/4 tsp
Fennel seeds 1 tsp
Asafoetida powder pinch
Sugar 2 tsp
Oil for tempering 1 tsp
Salt
Oil for deep frying
Method
1. Rinse and pat dry the cashews and curry leaves
2. I always have curry leaves washed and dried at home but if you don't have it handy you rinse and pat dry it
3. Heat oil in a kadai
4. Immerse the poha on a medium flame, fry till it expands. Dont make them brown. You will need to fry till its crispy. I fired the poha in two batches as i used a medium kada.
5. Remove the fired poha with a slotted spoon. Place it in a wide dry bowl . Do keep a paper towel on that bowl so that excess oil is absorbed
6. Next fry the the fired gram for a few seconds till they become crispy. Place this also on a paper towel
7. In the same way fry cashew, peanuts and curry leaves. Fry each of them separately
8. Remove the excess oil from the kadai, keeping 1tsp oil for tempering
9. Now in the same oil crackle the mustard seeds
10.Add asafoetida, cumin seeds, fennel seeds, sesame seeds. Lets the sesame seeds pop and change color
11.Switch off the flame and add turmeric powder, chilli powder,
12. Now stir in salt and sugar and mix well
13.Add all the fired ingredients - Poha, cashew, peanuts, fired gram and stir well
14. Add the raisins and stir
15. Crush the curry leaves and add them to the mixture
16. Stir well and roast for 2-3 minutes on a low flame. Stir it nicely until mixed
17. Taste it and adjust the seasoning if required. Switch off the flame
18. Let the chivda come to a room temperature and then store in a air tight container
Enjoy this chivda as a snack with coffee / tea
A tinch of love is required too :-)
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