I must warn you..Chivda is very addictive..no one can eat just once!
Great snack to carry with you when you are traveling, it is also very very easy to make. Like most of the recipes there are many variations of this snack. Keeping Diwali in mind I made this Chivda without any masalas or garlic and with one of the easiest recipes.
The flattened rice as well as the puffed rice has to be very crisp for making Chivda. Use the thin variety of poha.
In a deep pan heat oil. Add the mustard seeds. Once they crackle add the cumene seeds and then the curry leaves. Add the peanuts and fry for a few minutes. Then add the daliya and again fry for some time.Add the sesame seeds. Add the green chilly paste, fry nicely, add turmeric and then add the poha and the murmura.Stir nicely so that the poha and the murmura is coated with the masala. Add salt and sugar and stir nicely once again. Switch off the gas and cool this chivda nicely say about 2-3 hours and then store it in airtight containers.
Chivda can be eaten as it is.
It sould be had directly from the container! Serving in bowls with a spoon…no the taste isn’t the same!!!You can also top it with some chopped onion, chopped green coriander and lime juice.
You can also add few cloves of garlic at the tadka stage…that’s one of my favourite variations…But for diwali it has to be without garlic.
So this Diwali enjoy this quick and easy, crispy Chivda.