Chivda (namkeen) | How to make Chivda (namkeen)

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By Bindiya Sharma
Created on 15th Jul 2015
  • Chivda (namkeen), How to make Chivda (namkeen)
Chivda (namkeen)by Bindiya Sharma
  • Chivda (namkeen) | How to make Chivda (namkeen) (78 likes)

  • 1 review
    Rate It!
  • By Bindiya Sharma
    Created on 15th Jul 2015

About Chivda (namkeen)

This Chivda can easily be made ahead of time and stored in airtight containers, yummy with a cup of tea/coffee in the evenings.

Chivda (namkeen) is a delicious dish which is enjoyed by the people of every age group. The recipe by Bindiya Sharma teaches how to make Chivda (namkeen) step by step in detail. This makes it easy to cook Chivda (namkeen) in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Chivda (namkeen) at home. This amazing and mouthwatering Chivda (namkeen) takes few minutes for the preparation and 25 minutes for cooking. The aroma of this Chivda (namkeen) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chivda (namkeen) is a good option for you. The flavour of Chivda (namkeen) is palatable and you will enjoy each and every bite of this. Try this Chivda (namkeen) and impress your family and friends.

  • Prep Time0mins
  • Cook Time25mins
  • Serves4People
Chivda (namkeen)

Ingredients to make Chivda (namkeen)

  • 2 cups poha (flattened dry rice flakes)
  • oil for deep frying
  • 1/2 cup roasted peanuts/ roasted chana or both
  • 8-10 curry leaves
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon red chilly powder
  • pinch of asafoetida
  • 1/4 tsp mustard seeds
  • 8-10 cashews roasted
  • 1/2 tsp sugar
  • 1/2 tsp turmeric
  • salt acc to taste

How to make Chivda (namkeen)

  1. Heat oil in a deep pan till slightly hot and fry poha in small batches till crisp.(Test by frying 1-2 flakes first, should sizzle and come to surface immediately).You can place the poha flakes in a large metal strainer and do this or use a large ladle to effectively fish the fried flakes out of the oil.
  2. Take the poha out of the pan and transfer it into a large bowl, lined with paper towels, to drain out oil well.
  3. Heat 1 tsp oil in a small pan over LOW heat and add curry leaves, mustard seeds,asafoetida and cumin seeds till they start sputtering.Switch off flame and add turmeric, red chilly powder and sugar, stir well. Mix in with the fried poha.
  4. Now add roasted peanuts, cashews into the bowl.Toss properly and season with salt...taste and adjust seasoning mainly both sugar and salt, let cool, serve immediately or store in an airtight container for later.
My Tip: The peanuts, chana and cashews can all be deep fried too for more crunch but at the same time the calories also go up!

Reviews for Chivda (namkeen) (1)

Amita Sharmaa year ago
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