Describing Chivda Namkeen is a bit difficult but believe me, its preparation is very easy! This spicy salty dry mixture involves the preparation and frying of different ingredients, which are brought together to create Chivda Namkeen that brings to mind memories of home and happy times.
This snack unfailingly reminds me of my college days. My mom used to pack boxes of Chivda Namkeen to munch on while I was staying in the hostel. Light and easy to make, this is a very good option for evening snacks as well.
Most festivals, the main being Diwali seems incomplete without some it which can be shared with friends and family. Along with Chivda Namkeen, for Diwali you could even serve your guests Papdi, Bhakarwadi or Pudine Ke Namakpare as well.
Following the tradition, whenever I make it, be it for Diwali or on usual days, I make sure to pack it for my kiddo’s tiffin box. Just like his mom, the sunny boy, and his friends enjoy eating this quick to make munchy!
Now onwards, whenever you feel a mind block about snack ideas, then shed all the worries and prepare this delicious snack, here’s its recipe:
Chivda Namkeen Recipe
This spicy salty dry mixture involves the preparation and frying of different ingredients, which are brought together to create Chivda Namkeen
- 4 cups Medium thin poha
- 2 tbsp Oil
- 5-6 Green chilies slit into halves
- 1/2 cup Peanuts
- 1/4 tsp Hing
- 25-30 Curry leaves
- 2 tbsp Sesame seeds
- 1 tsp Salt
- 1/4 tsp Citric acid
- 2 tsp Sugar Powdered
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chili powder
- Grind salt with citric acid to make a fine powder.
- Heat oil in a pan.
- Add green chilies.
- Fry till chilies are crispy.
- Add peanuts and fry for a minute.
- Add heeng, curry leaves and fry for 30 seconds.
- Add sesame seeds and fry for a minute.
- Add poha, salt and citric acid, powdered sugar, turmeric powder and red chili powder.
- Simmer the heat to low.
- Fry for 25-30 minutes till poha is crispy.
- Remove from heat.
- Store in an airtight container.