Chivda is a trail mix...yes, a mixture of flattened rice flakes with various nuts gives instant energy and is a great mid afternoon snack. Sometimes my mom would add in some chopped boiled potatoes and tomatoes and mix with cilantro chutney for an instant chivda bhel. Amazing... such a quick and easy snack before we would rush to our tutor.
Flattened rice is also called Poha in Hindi or Gujarati.
Use 3 cups of thin poha.
Spread it on a large baking sheet and heat in a 350F preheated oven for 8-10 minutes just so that poha get crisp while yet remaining nice and flat. Roasting them could sometime make poha curl up from the sides.
Add-ons fot my chivda.
1/4 cup, dry potato sticks (salli), 1/4 cup raw peanuts (sing dana), 1/4 cup spit roasted gram (dalia)
1/4 cup dry coconut sliced.
You could also add almonds, cashews, raisins to the mixture.
Heat oil and fry peanuts, roasted gram and dry potato sticks.
You could also spray some oil and bake them in the oven.
At the end, fry sliced coconut. This is my favorite add on to chivda. Love the taste, texture and flavor of coconut.
Let excess on blot on a paper towel.
In a separate pan, heat 2 tbsp. oil.
Add 1/2 tsp. mustard seeds, 1 tsp. cumin seeds, dry red chillies and few curry leaves. Add 1/2 tsp. turmeric and fry for 30 seconds.
Add roasted poha and all fried add ons. Mix well.
Add salt to taste and 1 tbsp. sugar. Mix well. Roast them for 4-5 minutes on low heat to prevent caramelizing at the bottom.
Let the mixture cool well before storing. Warm mixture is soft to taste. As it cools, chivda gets crisp.
Enjoy with a cup of hot Masala Chai Tea!!