Chivda is a savory Indian snack mix made from flattened rice (poha), spices, nuts, and sometimes dried fruits. It's crispy, spicy, salty, slightly sweet, and the perfect appitizer to surprise your friends and family with the next time you see them!

This is our recepiet from our most recent cooking class!

Ingredients:
4 C poha (flattened rice - from Amazon)
3 tbsp empress of ghee masala ghee
1/2 C raw cashews
2 Tbsp raisins
4 garlic cloves, crushed
1/4 tsp cumin seeds
A pinch of hing
2 sprigs curry leaves (community co-op)
3-4 Thai chillies, slit lengthwise
1/2 tsp red chili powder
1/4 tsp turmeric powder
1-2 tsp salt, or to taste
1 tbsp jaggery, or powdered sugar
(optional)Surya Milner

Directions:

1. Roast the poha. Preheat oven to 350. Spread poha in a single layer on baking tray. Place in preheated oven and bake for 14 minutes. Stir with a spatula after 7 minutes.
Remove when crispy.

2. Temper the spices: pour 1 tbsp ghee in pan. When hot, add cashews and roast on medium heat until lightly golden. Remove the cashews and put them on the roasted poha.

Add another 2 tbsp ghee in the same pan. When hot, add hing, green chillies, garlic and curry leaves. Fry until garlic turns golden. Then, add cumin seeds and raisins. Once the raisins swell up, remove from heat. Add chili powder, salt, turmeric and jaggery (if using), stirring quickly to melt the jaggery. Transfer all this to the poha. Stir well and start coating the poha while the tempering is still hot. Mix well. Cool completely and store in airtight container.

Let us know how it turned out and reachout if you have any questions!