Most Indian snacks are loaded with calories, what with all the deep frying of bhajis, bondas, pakodas, vadas, etc. Not that I don’t indulge on those addictive delicious delicacies (how is one to resist those!), but in the interest of being and feeling good, I often turn to various kinds of chivdas for beating that snack craving attack. Plus, given that such cravings for munching are everlasting on bad winter days, having a decently healthy option is a must!
Chivdas are prepared in a bunch of different ways. The store bought ones are often made with deep fried poha and nuts, obviously eliminating that method of preparation in my kitchen. Some fellow bloggers have experimented, with great success, making chivda from breakfast cereals! For more details on this delicious healthy version, head on over to Trupti’s post for cereal chivda here.
Chivdas have nuts making them not so low in fat but nuts are high in good unsaturated fats. That’s reason good enough for me to call this guilt-free!
Traditionally, chivda is made with just flattened thin beaten rice (poha) but I chose to combine poha with murmura (puffed rice) for that extra puffed crispiness. In addition, I dry roasted the nuts and bits of coconut to avoid using too much oil. The crispiness of poha and murmura, crunchiness from the roasted nuts and that touch of sweetness from the raisins make this a perfectly satisfying snack! Give this version a shot; best enjoyed with a cup of hot ginger-cardamom tea!
- 2 cups of poha (thin flattened rice)
- 2 cups of murmura (puffed rice)
- ½ cup of raw peanuts
- ¼ cup of chopped raw almonds
- ¼ cup of chopped raw cashew nuts (optional)
- ¼ cup of golden or black raisins
- ¼ cup of coconut flakes
- 4-5 finely chopped green chilies (adjust according to your tolerance for heat)
- 2 stalks of curry leaves
- 1 tsp mustard seeds
- 1 tsp of ground turmeric
- 1 tbsp + 1tsp of oil
- 1 tsp sugar
- Salt to taste
- In a microwave safe dish, nuke poha and murmura separately for about a minute each. Since microwaves vary, go with about 40 seconds first and go in 10 second increments until poha and murmura are crispy. Set aside
- Heat a large skillet/saucepan (that can hold all of the ingredients) on medium and dry roast the peanuts, chopped almonds and cashew nuts (if using). I mixed these nuts together and roasted them in one go until they turned slightly golden. The nuts continue to roast for a while after you take them off the heat; so ensure that you don’t over roast the nuts. You can also mix them together and dry roast them in the oven at 350F until just done. Let it cool
- Next, dry roast the flakes of coconut. This can burn quickly, so be extremely careful with this step. When the coconut starts to change color slightly, remove from heat and let it cool
- Return the skillet to the stove on medium-low, pour oil and add the mustard seeds
- When the seeds splutter, add chopped green chilies and curry leaves. Saute until they are crisp
- Add the raisins and fry until they turn plump. Mix the roasted nuts and toasted coconut. Combine well
- Sprinkle ground turmeric and mix well
- Add the crisp poha and murmura. Sprinkle salt and sugar and mix well until all the ingredients are combined well
- Turn the heat all the way down to low and let the mixture heat through, for about 5 minutes
- Take off heat and let it cool completely before storing in an air tight container.