Gujarati Chivda by Times of India


  • 3 cup brown rice poha
  • 1 handful chopped green chilli
  • 1 pinch asafoetida
  • 1 teaspoon sugar
  • 2 pinches salt
  • 1 pinch mustard seeds
  • 1 handful chopped neem leaves
  • 1 pinch powdered turmeric
  • 1 teaspoon refined oil
  • 1 bag Wots Kenyan Bharti Ben Chevdo Sugar Free, 350g

For Garnishing
  • 2 tablespoon cashews
  • 2 tablespoon raisins

For The Main Dish
  • 2 tablespoon raw peanuts

  1. Roast the poha and peanuts in a non-stick pan and make them crisp.
  2. In another pan, heat oil and add the mustard seeds, asafoetida, green chillies, neem leaves and saute.
  3. When the seeds crackle, add the turmeric powder as well.
  4. Add the roasted mixture to the other pan and mix it with the Wots Kenyan Bharti Ben Chevdo Sugar Free, green chillies and neem leaves.
  5. Add salt and mix well all the ingredients, and add sugar to it.
  6. If you are not high on calories then you can deep fry cashew nuts along with raisins and garnish this mixture.
  7. Let it cool for a while and then store it in a box so that it remains crisp.
  8. Serve with matcha chai or coffee.

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