- 4 cups thick poha/ beaten rice ¼ cup peanuts/ ground nuts ¼ cup chana dal/ chickpea dal 2 medium size potatoes (batata Sali) thinly sliced and cut into fine long chips (slivers) Some few sliced fresh coconut strips 1 tablespoon cashew nuts All the above ingredients (except the pova) should add upto 1 cup 1 tablespoon turmeric powder 2 tablespoons dry red chilli powder 1 tablespoon jeera/ cumin seed powder 1/2 teaspoon hing/ asafoetida powder for tempering 1/2 teaspoon hing/ asafoetida powder for spice mixture 1 ½ levelled tablespoons salt 1 tablespoon mustard seeds 20-25 curry leaves 4 slit long green chillies Oil for deep frying
Chivda is a very popular crunchy salted snack all over India made from pova or beaten rice. Each state has a distinct flavor of Chivda like the Baroda Chivda or the Lalbaug Chivda etc.
This is a Goan Chivdo recipe.
Homemade chivda tastes a lot better than the readymade ones from the shops. The smell of the chivda wafting through the home gives a festive touch to the occasion. Making Chivda reminds me of Chinese food, more time spent in preparation and the final step very easy requires just mixing and stirring.
- Take a kadai/ wok and heat oil for deep frying.
- Deep fry the groundnuts. Keep them aside in a bowl.
- Deep fry the chana dal. Add them to the bowl.
- Deep fry the cashewnuts. Add to the bowl.
- Apply salt to the potato salia and deep fry till crisp and golden brown. Add them to the bowl.
- Deep fry the coconut pieces till brown. Add them to the bowl.
- In the same oil, deep fry the Fove/ Poha/ Beaten rice in small batches to make it crisp but leave them white in colour. Keep them aside in a fresh new bowl. Sprinkle the mixture of masala & salt to this. Repeat this for each batch of Pova till they are all done. Now at this stage taste the mixture and adjust the salt and chilly powder as per your taste.
- Mix the contents of the first bowl with these fried Fove.
- Empty the kadai/ wok of the oil leaving in only about one cup of oil back for tempering.
- Heat this oil, add mustard seeds, hing and allow the mustard seeds to crackle.
- Add curry leaves, green chillies and allow it to sizzle.
- Emptly the bowl of Chivda into this tempering and mix well and switch off the flame.
- Cool the Goan Chivdo mixture and store in an airtight jar. This can be stored for a month or two.