Chivda, a beloved snack in Indian cuisine, holds a rich history and significant cultural importance. Originating from the Indian subcontinent, chivda has become an integral part of the culinary landscape and is cherished for its unique flavours, textures, and versatility.
The origins of chivda can be traced back to ancient times when Indian households sought ways to preserve and make use of excess rice and other grains. The practice of making chivda evolved as a means to prevent food wastage and create a delicious and easily portable snack that could be enjoyed over an extended period. This snack mix was often prepared during festive occasions, celebrations, and religious festivals as an offering to deities and to share with guests.
Today puffed or flattened rice has become a staple of Indian snack culture with mixtures travelling far and wide and fans amassing all over the world.
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Here are 6 different types of chivda to explore:
Nashik Chivda: This Maharashtrian chivda is a spicy and crunchy snack mix made with poha, peanuts, roasted gram dal, curry leaves, and spices. It often includes ingredients like dried coconut slices, cashews, and raisins, giving it a delightful blend of flavours.
Gujarati Chevdo: This is made from poha mixed with peanuts, cornflakes, chana dal, curry leaves, and a blend of spices. It is typically seasoned with tangy amchur, black salt, chilli powder, and salt. Poha chivda is light and crispy, perfect for snacking on any time of the day.
Atukula Mixture: This South Indian mixture, sometimes known as madras mixture, is a spicy and crunchy blend of deep-fried ingredients. It includes a mix of fried poha (also known as atakulu), roasted peanuts, fried dal, garlic, curry leaves, and spices like chilli.
Rajasthani Chivda: Rajasthani chivda, also called poha chivda, is a popular snack from the desert state of Rajasthan. It is made with flattened rice (poha), roasted peanuts, cashews, raisins, and a blend of spices like turmeric, red chilli powder, and garam masala. It may also include fried lentils and dried coconut slices.
Nylon Chivda: Nylon Chivda gets its name from the super-thin, fine strands of sev used in this version. This type of chivda is much lighter and airier compared to the traditional one. It typically includes thin poha, roasted peanuts, and the main star, the delicate nylon sev. The seasoning often contains red chilli powder, turmeric, and a touch of hing for added flavour. Nylon Chivda is loved for its delicate texture and the delightful crunch it offers.
Borogulu: This Andhra Pradesh chivda and murmura mixture is a simple and flavorful snack made with puffed rice (murmura), roasted peanuts, fried lentils, curry leaves, and spices. It is often seasoned with salt, chilli powder, and a touch of tanginess from tamarind or dried mango powder.