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Namkeen chivda recipe

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Ingredients

Adjust Servings:
1 tsp haldi (turmeric powder)
1 tsp citric acid
sugar and salt — according to taste
1 tsp green chilies — chopped finely
8-10 curry leaves
1 tsp rai (mustard seeds)
1 tsp khuskhus (poppy seeds)
1/8 tsp heeng (asafoetida)
2 tbsp raisins (kishmish)
2 tbsp dry coconut
1 cup peanuts — fried
vegetable oil — for frying
1 cup chivda

Nutritional information

206 kcal
calories
40 g
carbohydrates
4 g
protein
3 g
fat
14 mg
sodium
0 mg
cholesterol

Namkeen chivda recipe

Features:
    Cuisine:
    • 30 mins
    • Serves 4
    • Easy

    Ingredients

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    A popular snack in India, namkeen chivda is one of the many variations of the crispy, light and vibrant chivda. You definitely cannot imagine any Indian festivals without sweets and some crunchy savory elements. Namkeen chivdais an instant snack that can be prepared easily if you have a handful of ingredients. Loaded with delicious elements like raisins, peanuts and dry coconut, this texturally brilliant snack is packed with flavours too. The sour notes hitting from the citric acid balance the heat from chilies perfectly making this snack perfect for your tea time as well.

    Health Benefits

    The namkeen chivda recipe makes a yummy snack rich in iron and carbohydrates. It is gluten-free and is a good source of antioxidants and vitamins.

    Peanuts contain as many as eight essential nutrients and are rich sources of manganese and niacin. Curry leaves added to the preparation are great for diabetics and are also known to reduce stress, morning sickness, and nausea. It is also considered good for eyesight.

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    How to make Namkeen chivda recipe

    • Heat oil in a deep-frying pan and fry the chivda until crisp. Drain the excess oil on absorbent paper.
    • Deep fry the raisins and coconut in the same oil and drain the excess oil.
    • Add 2 tbsp oil in another deep-frying pan and fry the green chilies till they are crisp. Add rai, heeng, and curry leaves. Sauté well.
    • Add salt, citric acid, khuskhus, and haldi. Stir well. Add the fried chivda prepared earlier along with sugar, kishmish, nuts, and coconut. Remove from the heat and mix well. Store in an airtight container after allowing to cool.

    Trivia

    While it might be surprising for some, chivda makes a great probiotic food! Consider the fact that the chivda is made by parboiling paddy and drying it in sunlight for a few hours. Once dry, it is beaten to make it flat. The finished product, called chivda, has undergone fermentation and hence will retain the microbes that are good for your gut!

    Interestingly enough, Peanuts aren’t nuts. They are, in fact, legumes! Legumes are actually edible seeds enclosed in a pod, just like the peas.

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