Deep fry alert!
Chivda is a common tea-time snack and a Diwali platter must-have. It is only when you prepare this yourself, you realise how much oil you dunk into your system with every bowl of this yumminess. Every ingredient is deep fried. But then again Diwali is one time of the year where all the rules are broken. Or so they say.
In my family, I am the only one who is not into snacking. I love big meals. But snacks and me are not great friends. Whenever a little hungry my sister or Shailu opt for farsans, but I would rather fix myself a sandwich. This homemade chivda is an exception though. I absolutely love the combination of its sweet and sour crunch. Just like Besan Laddoos our Diwali is incomplete without a huge dabba of Chivda ready to be shared with loved ones. Similar to the laddoo recipe, I have previously posted the Chivda recipe too. Back then I didn’t post the complete list of ingredients. So here is what you need to make a big batch.
Thick Poha – 2.5 cups
Roasted Chana – 1/2 cup
Raw Peanuts – 1/2 cup
Chopped Cashew – 3 thsp
Sultanas – 3 thsp
Fresh Curry Leaves – 2-3 sprigs
Sun-Dried Coconut Slices (Kopra) – 1/2 cup
Powdered Sugar – 1 cup
Red Chilli Powder 2 tsp
Haldi Powder – 1 tsp
Rock Salt – 2 – 3 tsp
Salt to taste
Oil to deep fry
First prep and assemble all ingredients. This means your Poha, chana, peanuts, cashew, sultanas, curry leaves and dried coconut slices should be measured and ready at arms-length to deep-fry. It’s all very quick once the cooking process starts.
Mix all the powder ingredients together in a seperate bowl. Keep extra masalas, sugar, rock salt and salt handy to adjust the taste.
Once the above steps are done, heat oil for deep frying. While the oil is heating up, spread out some tissues on the kitchen counter. It can get greasy and messy. Keep a big mixing bowl and a flat spatula handy as well.
Now for the fun part. Take a large steel wire strainer/fryer. Take the poha in tiny batches and deep fry for under 10 seconds on high flame. We want to maintain its pale colour. Shake off the excess oil and put it in the large bowl. While still warm, add in a teaspoon of the masala-salt-sugar mix and gently mix it with the flat spatula. When the poha is warm it absorbs the flavours well.
Once the entire batch of Poha is fried and smothered with the masala mix, check for seasoning. Adjust the flavour to your taste. If you have done a large batch as well, its best to use fresh oil to fry the rest of the ingredients as by now the oil would have become murky. For small batches you need not change the oil
Using the same strainer fry off the peanuts, cashews and chana. Be very careful while deep frying the curry leaves as they splatter a lot. Also the sultanas as they puff up and sometimes burst open splattering hot oil as well. So be cautious.
Finally, mix it all with gentle hands. Let the chivda cool down to room temperature before storing away in an air tight containers.