Name: Chivda (namkeen) recipe by Bindiya Sharma at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

ABOUT Chivda (namkeen) RECIPE

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

Ingredients Serving: 4

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

Instructions

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.
Take the poha out of the pan and transfer it into a large bowl, lined with paper towels, to drain out oil well.
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.
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.

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