Chivda Indian Party Mix
Chivda Indian Party Mix was a regular fix at my parents’ house. Evening tea and my dad would demand it. The only difference is mine is not deep fried. Mum made it deep fried, dipped in love (oil). 😀
I remember that we would empty bowls after bowls of this taste buds tantalizing party mix. It actually is a party in the mouth. So many textures and flavors make this mix outstanding.
I remember that mom made Chivda Indian Party Mix for all the festivals. It was a regular fix to celebrate Holi or Diwali. Now that is another story that Dad wanted it stocked up for ever. He still does.
I can’t blame him for that greed. The soaked up oil in the poha, gives them such a melt in the mouth texture that is inevitable to stop after 1 bite or few bites. One can keep stuffing his mouth with Chivda Indian Party Mix and never say stop. I am not exaggerating here.
About 15 yeas ago, I tried making it at home. When I fried the poha and witnessed the amount of oil it soaked up, I gave up making it. Almost all the oil in the pan was gone, all soaked by these tiny petals of poha.
I was devastated and cursed myself for trtying it. The magical spell was broken. My favorite childhood comforting dish which I had been eating bowls after bowls, turned out to be evil and not healthy at all.
Let’s be honest, we all live very sedentary life style these days. After waking up, we roll out of the bed. We eat and then we eat some more, without burning any of it. Our bod system can not handle so much of fried and oil fluff. About time, we focus on our heart and our over all well being.
When the Culinary Blog Hoppers decided the theme as dry snacks, this is the first one that clicked my mind. It is much much much healthier and so so so quick to make. I am sure that you will love it.
This Chivda is made with dry roasted thin poha (beaten or flattened rice) and some dry roasted nuts and spices. Does that ring a bell to you? I promise there is no compromise on taste here.
This is how Chivda Indian Party Mix is made!
Kitchen Equipments Required
Heavy bottom big sauté pan or Kadhai or wok, stirring spoon, a big bowl for mixing and clean jars to store.
- Thin Poha - 5 cups
- Peanuts - 1 cup
- Cashews, halved - ½ cup
- Daliya Dal - ½ cup
- Boondi - ¼ cup
- Raisins - ¼ cup
- Vegetable Oil - 3 tbsp
- Black mustard seeds - 1&1/2 tsp
- Curry leaves - 12 dry or 8 fresh
- Red chilli dry & whole - 2, broken into small pieces
- Turmeric - ½ tsp
- Red chili powder - ½ tsp
- Amchur / Dey mango powder - 1 tsp
- Sugar - 2 tsp
- Salt - 1&1/2 tsp or to taste
- Take the heavy bottom pan and dry roast peanuts, cashews, daliya dal separately till they are crisp. Do not brown them too much. Keep aside in as mixing bowl. Do not roast boondi and raisins.
- In the same hot pan, add thin poha and dry roast it for few minutes. Use the lowest flame since we do not want to brown it. Keep stirring with a stirring spoon. When it is well roasted, the flat beaten rice will start curling around the corners. That's when it is done. Add it to the mixing bowl with other ingredients. Toss well.
- Preparing the tempering - In the same pan, heat oil and add mustard seeds. Lower the flame and when seeds start crackling, add dry red chillies, curry leaves. Sauté for 3 more seconds. Now add all the other spices as mentioned above and switch off the flame. Tempering is ready for the mix.
- Add the dry roasted ingredients to the pan along with boondi and raisins and mix well with tempering with stirring spoon.
- The party mix or chivda is ready. Cool it to room temperature completely before storing in air tight containers.
As I always say – Eat Happy! Stay Happy!
Check out the dry snacks by other talented bloggers of the group
Shailja – Baked Bhakawadi https://shailjatomar.wordpress.com/2015/09/10/bhakarwadi/
Swati – Mint Bajra Mathris http://www.letscookhealthytonight.com/bajra-mint-mathris-pearl-millet-crackers/
Parvathy – Vettu Cakes https://crackleandtemper.wordpress.com/2015/09/10/vettu-cake-kerala-fried-tea-cake/
Anupama – Kodubale http://easybitesonline.com/roasted-red-rice-flour-kodubale-baked-and-fried-versions/
Shubha – Bhakharwadi and Chakli http://www.shubhaskitchen.com/2015/09/bhakarwadi.html?m=1
Vani – Kara Sev http://marudhuskitchen.com/www/how-to-make-garlic-sev-karasev-recipe/
Padma – Masala Shankarpali and Chakalu http://www.masalakorb.com/spicy-shankarpali-or-spicy-diamond-cuts/