Chivda(Roasted Flattened Rice Flakes with Nuts)

A sweet and savory snack made by roasting flattened rice flakes(Poha) in very little or no oil along with added nuts like peanuts, cashew nuts and raisins. Except for raisins, the nuts are also lightly roasted in oil. Chivda is roasted flattened rice flakes with mixed nuts. It is one of the most popular tea time snacks in western and southern parts of India and now also popular in northern parts of India where Murmura(puffed rice) was one of the best low calorie and non-fried snack option. If we limit the use of nuts in it, chivda is a low-calorie everyday snack but adding nuts also increase its nutrient value. It is made during festivals like Diwali and offered to guests. I usually make light in oil and low-calorie snacks like Chivda, Murmura(Puffed Rice) Bhel(a kind of snack), dry roasted Makhana(foxnuts) and home-baked cookies for the tea-time or just like that munching time. These are anytime better than the store bought ones. Making Chivda is very easy and it takes just 10-15 minutes to make it. There are two ways by which you can make Chivda, one is by deep frying and other nuts in oil and the other is roasting it in light oil. Any way you make Chivda is a great snack option but I prefer the low oil version for my family. There are two type of Poha available in stores one is the thick one and the other is the thin variety. Thick Poha is usually deep fried for making Chivda and thin Poha is roasted lightly until crisp. Since I make lightly roasted Chivda I use the thin Poha variety. You can use any nuts of your choice. I use cashews nuts, peanuts and raisins in it. Roasted nuts add to the crunch and taste of Chivda. Peanuts and Cashew nuts are the rich sources of vitamins, minerals and proteins. These contain a good amount of mono-saturated fats and nourish the body when had in moderation.

Let's see how I make this snack. Since we make it in bulk I am giving here the ingredient measurements as per 4 cups of Poha that is good enough to last for 10-15 days. You can adjust the amount of ingredients as per your requirement. The best part of this recipe is that you can add the nuts and poha and the amount of oil used, as per your choice.

Dry Red Chilli and Curry leaves are added to enhance the flavor and aroma of Chivda. To make it take 4 cups of thin Poha and roast it in a pan till it is light and crisp. Roast it on medium flame, stirring continuously else it can also burn or turn dark brown.

When the poha is roasted take off from the flame and transfer in a plate.

In the same pan/kadhai or another, take 2 Tbsp of oil, I prefer mustard oil but you can use any oil of your choice. Many people use coconut or peanut oil.

When the oil is hot enough, add red chillies, mustard seeds(rai) let it splutter add cumin seeds (jeera), then add curry leaves. Next, add the nuts and fry these for 2-3 minutes or till these start giving the aroma. Keep the flame on medium.

Add a tsp of sugar, 1/4 tsp of turmeric, dry mango powder(optional), 1/2-1 tsp of fennel seeds powder and salt as per taste. Add some red chilli powder as per your spice level. If you don't have fennel powder just dry roasted a tsp of fennel seeds in a pan, crush it in motor pestle and add. I love the flavor of fennel in chivda and sugar adds on the sweetness in it. We don't want it very sweet so adding just a tsp of sugar is fine.

Add roasted poha to the nut mixture and very lightly mixed everything. Switch off the flame and take out Chivda in a big plate to cool. Once cool store it in an air-tight container. Stays good for 10-15 days.

Outside India, Poha/Flattened Rice and spices like mustard, fennel and cumin seeds, turmeric and dry mango powder are easily available at all Indian Grocery stores.

Make Chivda my way, healthy snack option for your whole family with the right crunch and flavors. It is a very good gluten-free and vegan snack option. You can add the nuts as per choice and make it a low-calorie option. Do give me your feedback and if you try my recipe do post a picture of it on my FB page foodtrails25.

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