Authentic Chivda Recipe- Poha, Puffed Rice & Coconut Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Chivda Recipe – Poha, Puffed Rice & Coconut Snack

Hello friends! Today, I’m sharing a recipe that’s been a staple in my family for generations – a truly authentic Chivda. It’s the kind of snack that instantly transports me back to my grandmother’s kitchen, filled with the warm aroma of spices and the happy chatter of family. This isn’t just a recipe; it’s a little piece of my heritage, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Chivda is the perfect snack. It’s crunchy, savory, slightly sweet (if you like!), and utterly addictive. It’s fantastic with a cup of chai, as a little something to munch on during movie night, or even as a festive treat. Plus, it’s surprisingly easy to make once you get the hang of it. Trust me, once you try homemade Chivda, you’ll never go back to the store-bought kind!

Ingredients

Here’s what you’ll need to create this delightful snack:

• 1 kilogram Thin Poha / Nylon Poha (Thin flattened rice)
• 4 cups Kurmura (Puffed Rice)
• 200 grams Raw Peanuts
• 50 grams Dalia / Roasted Chana Daal / Roasted Split Bengal Gram
• 100 grams Dried Coconut (Khobra)
• 2 tablespoons Sesame Seeds (Til)
• 50 grams Green Chilies, chopped
• 2 tablespoons Powdered sugar (optional)
• 20 Nos. Curry Leaves (Kadipatta)
• 50 grams Oil
• 1 teaspoon Mustard Seeds
• ?? teaspoon Turmeric Powder
• ?? teaspoon Asafoetida
• 25 grams Cashew Nut, chopped
• 25 grams Raisins (Khishmis)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so pay attention:

• Poha: This is key. You absolutely want to use thin Poha, also known as Nylon Poha. The thicker varieties won’t get that perfect crispness.
• Dalia/Chana Daal: In Maharashtra, we often use roasted Chana Daal (split Bengal gram). But Dalia (broken wheat) is also a popular choice, especially in North India. Feel free to use whichever you prefer – they both add a lovely nutty flavor.
• Oil: Traditionally, groundnut oil is used for making Chivda in many Indian households. It imparts a beautiful flavor. However, you can use any neutral-flavored oil like sunflower or vegetable oil if you prefer.
• Spices: Fresh spices are always best! Make sure your turmeric powder and asafoetida are relatively recent for the most vibrant flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your dried coconut into thin, 1-inch pieces. This makes it easier to fry and ensures even cooking.
2. Now, dry roast the Poha and puffed rice separately on medium heat. Keep stirring constantly until they’re beautifully crisp. This is important – you don’t want any soggy Chivda! Set both aside to cool.
3. Heat 2 tablespoons of oil in a pan. Add the coconut slices and sauté until they turn a lovely dark brown. Remove and set aside.
4. In the same pan, add the remaining oil. Once hot, add the mustard seeds and let them splutter – that’s how you know they’re ready!
5. Add the chopped green chilies and curry leaves. Sauté until the chilies start to blacken and the curry leaves become fragrant.
6. Toss in the raw peanuts and sauté until they’re nicely browned and crunchy.
7. Add the chopped cashews and raisins. Cook for about a minute, just until the cashews are lightly toasted and the raisins plump up.
8. Now, add the sesame seeds, asafoetida, turmeric powder, roasted dalia/chana daal, and salt. Stir everything well to combine.
9. Turn off the heat. Add the roasted Poha and mix thoroughly, making sure every piece is coated with the spices.
10. Incorporate the roasted puffed rice and powdered sugar (if using). Mix everything evenly.
11. Let the Chivda cool completely before storing it in an airtight container. This is crucial for maintaining its crispness.
12. Serve with a hot cup of tea and enjoy! You can also garnish with finely chopped onions and coriander for a fresh touch.

Expert Tips

• Roasting is Key: Don’t rush the roasting process! It’s the secret to perfectly crisp Chivda.
• Cooling is Crucial: Seriously, let it cool completely before storing. Warm Chivda will become soggy.
• Spice it Up: Adjust the amount of green chilies and turmeric to your liking.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level: For a milder Chivda, reduce the number of green chilies. For a fiery kick, add a pinch of red chili powder. My friend, Priya, loves to add a dash of cayenne pepper!
• Sweet vs. Savory: I personally love a little sweetness in my Chivda, but if you prefer it purely savory, simply omit the powdered sugar.
• Festival Adaptations: During Diwali, my family adds a handful of sev (thin chickpea noodles) for extra crunch. For Holi, we sometimes add a sprinkle of colorful edible glitter!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Serving Suggestions

Chivda is a fantastic snack on its own, but it also pairs well with:

• A steaming cup of masala chai
• A bowl of yogurt for a cooling contrast
• As a topping for poha or upma for added texture

Storage Instructions

Store cooled Chivda in an airtight container at room temperature. It should stay crisp for up to 2 weeks, but honestly, it rarely lasts that long in my house!

FAQs

1. What is the best way to roast Poha and Kurmura to get them perfectly crisp?

Roast them separately on medium heat, stirring constantly. The key is to keep moving them so they don’t burn. You’ll know they’re ready when they’re golden brown and crispy to the touch.

2. Can I use pre-roasted Dalia/Chana Daal in this recipe?

Yes, you can! Just make sure it’s still crunchy. If it’s been sitting around for a while, you might want to give it a quick dry roast to freshen it up.

3. How can I adjust the spice level of the Chivda?

Reduce or increase the amount of green chilies. You can also add a pinch of red chili powder for extra heat.

4. What is the shelf life of homemade Chivda, and how do I ensure it stays fresh?

Homemade Chivda will stay fresh for up to 2 weeks if stored in an airtight container at room temperature. Make sure it’s completely cooled before storing!

5. Can I add other ingredients like sev or papdi to this Chivda?

Absolutely! Feel free to get creative and add your favorite crunchy snacks. Sev, papdi, and even crushed farsan are all great additions.

6. What type of oil is traditionally used for making Chivda, and can I substitute it?

Traditionally, groundnut oil is used. However, you can substitute it with any neutral-flavored oil like sunflower or vegetable oil.

Enjoy making this delicious and authentic Chivda! I hope it brings as much joy to your family as it has to mine. Happy snacking!