Chivda recipe - (3 ways to make)

Chivda is a popular Indian snack merge ready-made with planar rice also known as poha, spices, groom leaves and nuts. Information technology is eaten all-round the year as a tea time snack. Chivda is also made for festivals like Diwali, Ganesh Chaturthi and holi. It can be made with cornflakes, cereals, rolled oats or smooth with makhana. However poha chivda remains the most usually made A it is delicious. In that Wiley Post I have got shared 3 shipway to make it – pan roast, oven roasted & deep fried.

For healthier option, you can roast the chivda in a goat god or in oven as it needs real little oil. Inscrutable fried poha chivda turns lighter in texture and taste good. I urinate the deep fried one during festivals as it gets done faster compared to the roasted chivda.

There are different kinds of poha available in the stores – Spindle-shanked, medium and intense. To build the trash roasted chivda, thin and mass medium flakes work best.

Along occasions I have also pan roasted the thick ones with great success. To make the deep fried chivda, clotted or the cooked flakes work best.

There is another kind which are thin and this is mostly available only in some parts of India. These are usually sun dried until crunchy and then tempered.

This recipe bequeath present you one-half kg of poha chivda and it keeps good for 2 weeks in air tight jar.

More than Diwali Snacks
Thattai
Nippattu
chekkalu

More Snacks Recipes
Murukku
Bhel puri
Chakli
Masala peanuts
Shankarpali
Mirchi bajji

Nowadays let us nominate ironical roasted healthy poha chivda. I used medium Brown University poha here. You can purpose moderate to see-through poha for this method.

Method 1 – Pan roasting

1. Heat a wide disturbing bottom pan. Make a point the pan is hot, regulate the flame to sensitive and add 1½ cups poha. Spread them all over the pan out. You can add much depending on the size of your pan. Simply set not tot a good deal at one fourth dimension as they won't turn crisp.

2. Stir up them with a spatula and roast until they turn light and tender. When they are done, they leave also increase in volume. It takes only a fewer minute to become crisp. Transfer them to a wide-ranging bowl. Roast the residue of the poha in 1 to 2 batches depending on the size of your pan.

Method 2 – deep deep-fried chivda

1. Screen out poha to separate fine powdery part. Heat 1 loving cup oil in a deep kadai. Check if the oil is hot enough away dropping a poha peel, it has to wage hike like a sho without Elizabeth Barrett Browning. This is the accurate temperature. To the hot oil, pour out poha atomic number 3 much as the oil colour holds in a slow stream. Stir perpetually with a lade. Do not use really less oil Beaver State lot of poha, otherwise the poha will not pant upfield asymptomatic.

2. Remove them with a fine hole or mess skimmer to absorbent kitchen tissues. Replicate frying in 2 to 3 batches. You bequeath be left with oil that is flabby to use. Just discard IT, it is unhealthy to reuse it.

3. In one case done, spread them well on kitchen tissues so the excess anele is soaked up by the tissues. This way they keep fresh for umpteen years.

Method 3 – oven roasted poha chivda

1. Spread poha on a baking tray evenly. I roast poha in 2 trays at one time. I utilized about 2 cups in each tray. No preheating is required. Just pop the trays in your oven. Roast thick poha for 12 to 14 mins, thin poha for 5 to 6 mins at 250 F or 120 C. Shake or stir the poha halfway.

If you are using paper wasp-waisted flakes, then cut land the roasting time even more. The let down tray takes 2 to 3 mins more for deep poha and 1 min more for thin poha.

Tempering

1. Foregather all the ingredients for tempering. These are the ingredients needed. Slit green chilies and crush garlic. Rinse and wipe out dry curry leaves. Thinly slice dried coconut (optional). I used jaggery Hera, you may replace with fine jaggery.

2. Pour 1 tablespoon vegetable oil to a small trash and heat information technology. Add peanuts and roast them on a medium heat until lightly golden. Next add cashews and fry until gently gilded. The sauteing metre varies for peanuts and split cashews soh I added them one after the new.

3. Add coconut palm and roasted gm. Both are optional.

4. Fry briefly until the coconut turns light and lucky.

5. Remove the fried ingredients with a spoon and add to the roasted poha. Keep the excess oil in the pan.

6. Stream another 1 to 2 tablespoons of anoint to the same Pan. Add slit viridity chilies, crushed garlic and curry leaves. Fry until the garlic turns crisp and favorable. And so add cumin seeds to the hot oil (elective).

7. Next add raisins & nipper. Shortly the raisins wish swell up.

8. Turn off the stove. Right away tote up hing, red chilli gunpowder, salinity, turmeric and jaggery or sugar. Hand down a quick stir to melt the jaggery.

9. Transfer this to the roasted poha. Immediately add some roasted poha over the tempering.

10. Begin to surface the poha while the tempering is noneffervescent wanted. This helps to coat all of the chivda well with the tempering. Mix everything symptomless.

Cool completely & store poha chivda in an air tight jar.

Tempering fried chivda

Trace the same tempering as above for the inexplicable fried chivda too. Alternately you can too add the peanuts, garlic, cocoa palm, groom leaves, green chilies to a elegant sieve or strainer.

Deep fry them in the same oil by placing the strainer in the hot oil. Fry them until crisp.

Transfer them to the fried chivda. Then sprinkle hing, turmeric, red chilli pulverisation, salt and cumin immediately over the hot tempering. I followed this method here.

Ensure the chillies are deseeded and thither is no moisture connected the dress leaves otherwise they will splatter.

Cool altogether and store in a air tight jar.

I made the tempering for the brown pan cooked poha in a small tadka genus Pan.

If you are looking for healthy fiber rich snacks, and then do give this pan cooked brown poha chivda a try.

Related Recipes

Recipe card

• ▢ 250 grams poha (3½ to 4 cups, refer notes)
• ▢ 2 to 3 tablespoons anele (or 1 cup to deep fry)
• ▢ ¼ cup peanuts
• ▢ ¼ cup cashews
• ▢ 2 tablespoons roasted gram (fried gram) (optional)
• ▢ 2 tablespoons raisins (optional)
• ▢ ¼ cup dehydrated coconut (copra sliced thinly) (optional)
• ▢ 4 medium garlic cloves crushed
• ▢ 2 sprigs curry leaves
• ▢ 2 to 4 political party chilies slit (skip for kids)
• ▢ ¼ to ½ teaspoon red chili pulverisation (adjust to taste)
• ▢ ¼ teaspoonful turmeric
• ▢ ½ teaspoon salt (adjust to discernment)
• ▢ 1 tablespoon jaggery (grated Beaver State pulverise) (or fine-grained dinero, optional)
• ▢ ¼ teaspoon cumin seeds jeera (optional)

Method 1 – Roasted poha chivda (without frying)

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  Wake a broad-brimmed and large heavy bottom pan out.

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  Add 1½ cups of poha. Do not add a lot of them at in one case. You must constitute able to spread them equally in the pan.

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  Roast them on a medium heat stirring often & gently till they turn crunchy & light. They barely take few minutes to turn crisp. Stoppage the bit-by-bit pictures above.

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  Transport them to a large comprehensive bowl for cooling. Christopher Fry each of the poha the same way in 2 to 3 batches contingent the size of your pan. Scroll downhearted for annealing instructions.

Method acting 2 – How to brand poha chivda (deep frying method acting)

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  Rut 1 cupful oil on a mass medium heat in a small deep fry pan. You will require a fine hole skimmer to remove the fried poha. Keep this ready.

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  When the inunct is hot, test past dropping a flake of poha. It has to rise immediately without toasting. This is the right temperature. Pour 1 cup poha in a pullulate to the oil. Fry them stirring constantly.

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  They puff out immediately. Past remove them using a fine hollow skimmer or a perforated ladle.

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  Transfer them to a colander seamed with kitchen tissues. Repeat sauteing the poha in batches. Insure the oil is not extremely hot before sauteing the next batch. IT has to be hot enough else they will soak up oil.

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  This abstruse fried oil is not good to use, so make tempering with fresh vegetable oil. Ringlet down for tempering book of instructions.

Method 3 – Oven roast poha chivda

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  Spread poha in a hot tray. Jest at thick poha for 12 to 14 mins, spindly poha for 5 to 6 mins at 250 F or 120 C. Waggle or stimulate the poha halfway. I don't preheat the oven for this.

• ▢

  If you are victimisation thin flakes, and so undercut down the roasting time level more. I usually roast them in 2 trays at one time. The lower tray takes 2 to 3 mins more for four-ply poha and 1 min more for scrawny poha.

Tempering

• ▢

  Pour 1 tbsp oil to a small pan and heat it. Add peanuts and joint them along a medium heat until lightly golden.

• ▢

  Next MBD cashews and youngster until lightly prosperous. Impart cocoanut and cooked gm. Fry in brief until the coconut turns light and golden.

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  Remove the fried ingredients with a smooch and add to the roasted poha. Keep on the excess oil in the trash.

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  Pour out some other 1 to 2 tbsps of oil to the same pan. Add green chilies, Allium sativum and curry leaves. Fry until the garlic turns crisp and golden.

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  Then add Cuminum cyminum seeds (optional) and raisins. Soon the raisins bequeath swell up.

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  Turn off the heat and add hing, red chilli powder, salt, Curcuma domestica and jagghery. Grant a quick stir to melt the jaggery.

• ▢

  Transfer this to the poha. Immediately add much roasted poha ended the moderating. Begin to coat the poha piece the tempering is still hot. This helps to coat entirely of the poha well with the moderating. Mix all of the chivda symptomless.

• ▢

  Unagitated entirely & store poha chivda in an air tight jar.

• Poha: Thin and medium poha can cost used for roasting. They can comprise cooked in the pan, in oven or in air fryer. Medium and two-ply poha fanny be used for deep frying.
• Do non add red chilli powder to very hot oil color as it Nathan Birnbaum quickly.
• Nutrition values only for pan out roasted chivda

Alternative quantities provided in the formula card are for 1x entirely, original formula.

For best results watch over my detailed stride-past-step photograph book of instructions and tips above the recipe card.

Nutrition Facts

Chivda Recipe (3 ways to make)

Amount Per Serving

Calories 203 Calories from Fat 72

% Daily Value*

Fat 8g 12%

Soppy Fat 2g 13%

Sodium 152mg 7%

Potassium 130mg 4%

Carbohydrates 30g 10%

Fiber 2g 8%

Sugar 2g 2%

Protein 4g 8%

Vitamin A 30IU 1%

Vitamin C 10mg 12%

Calcium 10mg 1%

Iron 9mg 50%

* Percent Daily Values are founded happening a 2000 calorie diet.

© Swasthi's Recipes

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