Bollywood Chivda is one of my recipes that was published in the India Abroad magazine on Nov. 16. 2001. This chivda can be enjoyed by everyone and not just Bollywood folks or people living in Bombay.
As a child though, when I was living in Bombay/Mumbai I used to eat chivda, a lot. I still do, but now, my hubby enjoys this just as much or should I say, even more than I do.
"Stuti Garg offers a tongue tickling namkeen recipe." India Abroad
A typical Indian movie is a mix of sweet romance, crunchy dishum-dishum and hot dialogs. Chatpat Chivda is somewhat like an Indian movie. It has sweet raisins, crunchy poha, rich peanuts or almonds, and a sprinkling of spices. But unlike an Indian movie, it makes in minutes.
½ tsp cumin seeds
½ tsp mustard seeds
¼ tsp turmeric powder
¼ tsp red chili powder
2 cups thin poha (flattened rice), or puffed rice, or corn flakes
4 tablespoons olive oil or vegetable oil
¼ cup raisins
¼ cup peanuts
10 - 12 slices of dried coconut (½ inch long and thin)
¼ cup walnuts
8 to 10 dried curry leaves
¼ cup almonds
In a frying pan warm oil on medium heat, then add cumin and mustard seeds.
Add almonds, peanuts, curry leaves and roast till they become golden brown,
then add raisins. Take off from heat.
In a separate pan warm poha on low heat till it becomes crisp. Constantly stir
so that poha does not stick to the pan. Within 2-3 minutes remove from heat.
Add this to the seasoning in the other pan. Add salt, red chili powder,
turmeric powder and mix well.
Let it cool. Serve in a paper cone.
Variation: Puffed rice or corn flakes can be substituted for flattened rice.
Makes 8- 10 servings.
Serving size: 6 tablespoons
Here is a slight variation of this chivda that I made today.
I added another ingredient in this chivda. Can you guess what it is?
Post you answer in the comment section.
Hint: It is round and white but smaller than a cotton ball.
"The beautiful and the good are identical but the fleeting impressions created by the work of a cook or a musician disperse even as they are being experienced. Raphael's painting The Transfiguration is immortal, but Carême's 'Ragout de truffes à la parisienne' lasts while it is being eaten, just as roses that last as long as their fragrance can be enjoyed."
Lucien Tendret (1825-1896) French lawyer, great-nephew of Brillat-Savarin.