A general Diwali snack or a tea-time snack for everyone, chivda is always a favourite. The crispy and crunchy poha mixture consisting of nuts and spices is a perfect, flavourful munching item. The combination of nuts makes it a good option for a small break- time meal. The authentic recipe of Pune’s Laxminarayan style chiwda is tasteful and filling enough that it has acquired first place in everyone’s heart.
A renowned name for savouries, Pune’s Laxminarayan Best chiwda is something not to be missed. For a tasteful snack, this is the most delicious one to go for. Going by the name “Best Chiwda” on the package, the delightful snack is about 70 years old and has been in demand ever since. It is also on the way to become a global brand. Luscious unique flavour, which is now recognized by all, this namkeen snack provides the right satiety for that small break time or tea time. A good quantity made at once goes for days. Stored in airtight containers, stays fresh for more than a month.
Here’s the recipe for Laxminarayan Style Chivda.
Ingredients:
• 250 gms flattened rice/poha
• ½ cup peanuts
• ½ cup dry coconuts
• ¼ cup almonds
• ¼ cup cashews
• ¼ cup raisins
• ¼ cup split chickpeas
• 1 tsp cumin
• ½ tsp fennel seeds
• ¼ tsp hing or asafoetida
• 1½ tbsp red chilli powder
• 1 tbsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp garam masala powder
Method:
• Add oil to the wok and start heating to fry the nuts.
• Use a strainer to keep the nuts over the heated oil. Fry on a low flame, until they turn golden brown.
• Take 250 gms thick poha and place it on a strainer.
• Rub the poha with light hands on the strainer to remove the powder or smaller pieces.
• Now, add poha to the oil for frying. Use a strainer as used for nuts.
• Fry on low flame and keep stirring, as required.
• Take a pan with 4 to 5 spoons of oil.
• Add 1 tsp of cumin seeds.
• Further add ½ tsp saunf or fennel seeds.
• Now, add ¼ tsp of hing followed by some curry leaves.
• Now, add dry spices (masala) one by one in the oil mixture.
• Roast the dry spices for a minute.
• Pour this spice mixture over the poha and nuts.
• Mix thoroughly for one to two minutes so that the spices impart taste to the poha.
• Add salt to the mixture and mix once again.
• Use hands for mixing to avoid breakage of poha.
• Finally add one-fourth cup sugar to the mixture to balance taste.
• Keep the ready chivda mixture in an air-tight container.
