Tuesday, November 28, 2006


Chivda packets ready to be shared during Diwali along with other sweets 

Chivda is the snack omnipresent on all occassions be it naming ceremony, engagement, or no occasion at all in Koli and Maharashtrian homes. It is an all time snack. I make it every weekend fresh for my family and I don't touch it myself. In our home we always had a box of Chivda available in the pantry after a couple of days all the peanuts would be gone from it. We all knew who the mouse was and tease my brother aged 45 till date about it. Each one had their own way of eating it. Some ate mixed with shev, other's made a bhel. some squeezed a lemon on it. All yummy versions yet I stayed away from the Chivda. It was also a travel snack carried along on most journeys. This is the first time I am giving large proportions as this snack can be stored for a long time.


1 kg Thin rice flakes
10 green chillies chopped
1/2 teaspoon turmeric
1 teaspoon salt
2 teaspoon sugar
1 cup peanuts
1/2 cup roasted and split chickpeas
1/4 dry coconut slivers
1/2 teaspoon Poppy seeds
1 teaspoon mustard seeds
1 bunch curry leaves
4 tablespoons oil
1/4 teaspoon asoefotida

Firstly prepare the rice flakes for the chivda. It can be done in 2 ways- by leaving the rice flakes in the sun for 2 hrs or till they are brittle Or by dry roasting them till brittle. If roasting then allow to cool before making the chivda else it won't turn out that crispy.
Later in a big vessel heat oil for the seasoning. Splutter mustard seeds then in goes the asoefotida. Then fry the peanuts and coconut slivers till red. Add the poppy seeds and stir. Then add the roasted and split chickpeas, curry leaves and stir for a min. Once the curry leaves are crispy add the green chillies and fry still crisp. Last add the turmeric and salt and mix well. Add the rice flakes which we kept ready to it and mix thoroughly by flipping the mix in the vessel. Do not stir with ladel else the rice flakes crumble down. Finally add th sugar and mix again and remove from the gas. At home we pour out the chivda in a large fine sieve to cool it makes the chivda very brittle and tasty. 

All of you who have posts on chivda link up here to share your versions.

Here is a bhel I love to make with this Chivda.

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