Summary: Kondaji Chivda: Nashik’s special sweet-greasy snack recipe
Favorite for every age, this crisp is rich in salty peanuts, raisins and spices, which can be easily made at home.
Homemade Kondaji Chivda: Today we have brought for you such a salty recipe, whose name will come to the mouth after hearing the name! It is a highly popular and traditional snack of Nashik, known for its sweet and salty taste perfect combination. Peanuts, raisins, coconuts and special spices make it a favorite of people of all ages.
The special thing about this recipe is that the easier it is to make, the more special and wonderful it is. Whether it is a light-hearted with evening tea or preparing a snack for festivals, Kondaji Chivda is a perfect option for every occasion.
So come, learn the easy way to make it and prepare this special salty, full of taste and fragrance, absolutely at home!
- 2 cup Thin poha (Thin chivad)
- 1/4 cup Oil
- 1/2 cup Peanuts
- 1/4 cup Roasted gram
- 1/4 cup Thin pieces of dried coconut
- 10-12 Curry leaves
- 2-3 Green chilly Finely chopped (as per taste)
- 1/2 Inch Ginger Grated
- 1/2 spoon Turmeric powder
- 1/2 spoon Rye
- 1/4 spoon Asafoetida
- 1 spoon Chinese (as per taste)
- 1/2 spoon Amchur powder
- Salt In taste
- 1/4 cup Raisin
- 1/4 cup Cashew pieces optional
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Step 1: Clean PoheFirst, take out the poha in a large pot. Clean it by stirring with light hands so that the dust or other impurities present in it go out. Pohe is not washed, just cleaning.
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Step 2: Crushing the pohe (optional)If you want your chivda to become even more crisp, then you can do this step. Heat a pan or pan on low heat. Put the clean pohe in it and fry it lightly for 2-3 minutes while stirring continuously. Keep in mind that the color of the poha does not change. This will make him even more crispy. If you do not want to do this step, you can go straight to the next step.
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Step 3: Prepare TadkaNow heat another pan or pan on medium flame. Add oil to it. When the oil is hot, first add mustard seeds. When the mustard starts crackling, add asafetida and curry leaves. Let the curry leaves be a little crispy.
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Step 4: Peanuts and Coconut FryingNow add chopped green chillies and grated ginger and fry for a few seconds so that the rawness of ginger comes out. After this, add peanuts and pieces of dried coconut. Fry them on low flame continuously and fry them till they become light golden. Peanut and coconut crunchy makes the chivade very good.
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Step 5: Pour spicesWhen the peanuts and coconut roast lightly, reduce the flame and add turmeric powder. Mix it well in oil and fry for a few seconds. Keep in mind that turmeric does not burn, so keep the flame slow.
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Rann 6: Poha MagingNow add clean or light roasted poha in roasted spices. Mix it well while stirring with light hands so that all the masala and turmeric will become a thorough coat on the poha. Keep stirring it continuously for 2-3 minutes on low flame so that the poha becomes a little more crisp and the taste of the spices gets well.
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Step 7: Adding sweet and sour tasteNow add sugar, salt and mango powder to it. Mix well so that sugar and salt dissolve throughout the chivade. You can do the amount of sugar a little more or more according to your taste. Amchur powder brings a slight sourness in it which looks great. Stir it for 1-2 minutes and on low heat.
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Step 8: Dry dry fruitsFinally, mix raisins and if you are putting cashews then mix it too. Mix them with light hands. Inserting raisins and cashews, the taste of the chivade increases even more. They do not need to cook much, just mix lightly.
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Step 9: Let it cool down and serveNow turn off the gas and let the chivade cool slightly in the pan. When it remains slightly lukewarm, take it out in a big pot and let it cool completely. It will become even more crisp after it cools down.Your delicious Kondaji Chivda is ready! Serve it with tea or coffee or enjoy it whenever there is a mild hungry. Put it in airtight container, it will be fresh and crisp for several days.
Some useful tips have been given while making Kondaji Chivda, which will make your chivda even more tasty and crisp:
- Pohe choice: Always use only thin poha (chivda). The fat poha is not right for this salty.
- To roast the pohe lightly (not necessary but beneficial): If you have time, after cleaning the pohe, fry lightly on low flame for 2-3 minutes. This will make it even more crisp and moisture will come out. Keep in mind that its color does not change.
- Sugar balance: Sweet and salty balance in Kondaji Chivda is very important. You can do a little more or more according to your taste.
- Importance of mango powder: Putting the mango powder brings a slight sourness to the chivade, which further enhances its taste. Do put it.
- Maintaining crispness: After making the chivda, let it cool down completely. The hot chiva may look slightly soft, but it will become crisp when cooled.
- Storage: Always fill the chivade in airtight container. With this, it will remain crisp for several days. Protect moisture from moisture.
- Taste change: You can also add a little garam masala or red chili powder to it as per your choice, but Kondaji Chivda is usually mild sweet and less spicy.
