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

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ByBindiya 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) (77 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 an aromatic, flavorful and delicious dish which is very much popular in Gujarat. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Chivda (namkeen) is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Chivda (namkeen) at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 25 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Chivda (namkeen) by Bindiya Sharma in step by step with pictures so you can easily learn how to cook the perfect Chivda (namkeen) at your home without any difficulties. Chivda (namkeen) is one of the representative dishes of Gujarat which you can serve in any special occasions.

  • 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!

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Amita Sharmaa year ago
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