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Chivda Recipe
Chivda is a savory snack made all over India. It is made with rice flakes (called aval, poha, avalakki, chivra, beaten rice in Indian languages). It is good as a teatime snack or at any time. This snack keeps for 3-4 weeks so you can also carry it with you if you are traveling.
| Good For | Weight Loss, Women Health, Post-menopausal Health |
| Health Factor | Low Fat, High Iron |
| Calories | 324 per 100 Gram |
| Prep. Time | 5 min |
| Cook Time | 10 min |
Ingredients (Makes 5 - 7 Serving)
- Paper poha - 250 gms
- Ground nuts (peanuts) - 1 tbsp
- Red chili powder - 1 teaspoon or according to taste
- Salt - 2 tsp
- Oil - 2 or 3 tbsp
- Sugar (optional) - 1/2 tsp
- Curry leaves - 8-10
- Dalia (puthane/roasted gram,chana) - 2 tbsp
- Mustard seeds - 1 tsp
- Cumin (jeera) seeds - 1 tsp
- Turmeric (haldi) powder - 1/4 tsp
- Asafetida (hing) - 1/4 tsp
Instructions
- Heat oil in a large wok. When oil is hot, reduce heat and add the peanuts and fry till just done.
- Remove from oil and put on a plate.
- Add the mustard and cumin seeds. When they stop spluttering, add asafetida powder and turmeric powder, curry leaves.
- Add the Paper Poha. Mix well. Keep stirring till the poha gets crisp.
- Add chili powder, salt, sugar, peanuts and mix well.
- Taste it and add salt or chili powder if necessary. When the aval is crisp, remove from stove and cool completely.
Fill in container with airtight lid. This will keep for almost a month.
Note: You can also use green chilies instead of red chili powder if you wish. Add the chopped green chilies in the oil after mustard and cumin seeds have spluttered. Using green chilies will give better color to chivda. With red chili powder, you will get a darker color.
