While I thoroughly enjoy making delicious sweets during the Diwali festival, I also love making various savory treats such as Mathri, Chakli, Fafda, Cholafali, Bhakarwadi, and chivda. Among these, chivda holds a special place as it is a staple during Diwali and is commonly enjoyed as an accompaniment to a warm cup of chai during tea time. Although chivda is readily available at Indian grocery stores, I strongly believe the homemade version tastes better and is healthier. Making this savory snack at home allows for customization according to personal preferences, ensuring a delightful and satisfying snack.
What is Chivda?
Chivda is an Indian snack mix commonly enjoyed to celebrate festivals like Diwali but can be enjoyed year-round. The recipe varies by family and region–some use poha, puffed rice, sev, makhana, fried lentils, chickpeas, and more. It also has many names! Depending on the region, it can be called Bombay mix, namkeen, chevdo, chivda, chevro, chewda, chawanu, etc. Whether you’re in the mood for a festive celebration or a simple teatime indulgence, chivda never fails to deliver a satisfying crunch and a burst of flavor. While the traditional chivda made with Thin Poha remains immensely popular, have you ever considered a unique twist on this classic snack? Imagine the delightful twist of sweet potatoes in chivda – an unexpected yet pleasant combination that adds a whole new dimension of flavor and texture to this timeless treat. Sweet potatoes, known for their delectable taste and nutritional benefits, are versatile vegetables that can be enjoyed in various forms throughout the day. They always impress, whether as a hearty breakfast, a wholesome lunch, a satisfying dinner, or a delightful snack. Pairing them with a green salad or exploring other tantalizing recipes like Instant Pot sweet potato curry and Butter sweet potatoes further showcases the versatility and appeal of this humble yet extraordinary vegetable. Fun fact: Sweet potatoes, also called yam, are referred to in Hindi as shakarakand and in Gujarati as shakariya. They add a delightful sweetness and nutritional value to any dish. So today, I am Presenting” From Our Kitchen to Yours: Our Secret Recipe for Sweet Potato Chivda.” Sweet Potato Chivda is a delightful twist on a classic snack. I love to make this chivda at home, but I never got around to sharing the recipe on the blog. With Diwali coming up in just a few weeks, I thought this would be the perfect time to share this addictive and delicious recipe. This recipe offers the perfect blend of sweetness and crispiness. It’s healthier than store-bought chivda. Whether you’re in the mood for a sweet and savory snack or a delightful addition to your tea time, Sweet Potato Chivda is the perfect choice. Plus, it is addictively delicious and has a great shelf life, making it the perfect teatime snack. Also, it’s naturally vegan, which is a huge plus!
Ingredients
Sweet Potatoes: When you’re at the store picking out sweet potatoes, make sure to choose ones that are firm and small to medium-sized. Check the skin for any cracks, soft spots, or blemishes, and opt for sweet potatoes with a bright, uniform color. The skin should be smooth without any visible damage. White and orange sweet potatoes both work fine. Nuts: You’ll need peanuts and cashews. Skip if you are allergic. Dalia dal: You will find Daliya dal in any Indian grocery store. Oil: I usually use peanut oil, but you can use any cooking oil you like. Curry leaves: give the chivda all the beautiful flavors. Sugar and Raisins: They help to balance the flavors in this namkeen chivda. Spices: Turmeric powder, red chili powder, aamchur powder, salt, and asafetida (skip for gluten-free version). These spices give the chivda wonderful fragrance and warmth.
See recipe card for quantities.
Instructions
As soon as the sweet potatoes are added to the oil, they take about 2 minutes to become lightly crisp. Keep turning them and frying them until the potatoes turn golden and crisp. Fry them until the sizzling and bubbling sound stops. Note – frying timing will vary with the thickness of the potato sticks added to the oil Once the bubbling sound subsides, you will notice that the sweet potato sticks have turned entirely lightly brown and crisp. You should hear the crispy sound when you move them to the side of the pan using a slotted spoon. Take them out and add them to the peanut (other fried ingredients) bowl. Fry the remaining sweet potatoes the same way in batches.
Variations
You can also add different dried fruits, such as dried cranberries, dried sour cherries, besan sev, fried lentils, poha, or roasted chickpeas. The options are endless! To make it suitable for Vrat (feral), avoid red chili powder and turmeric powder. Instead of regular salt, use sendha namak.
Storage
Chivda should be thoroughly cooled before being stored in an airtight container. This Banana chivda stays suitable for up to 2 weeks (even more if it lasts that long).
Related
Looking for other recipes like this? Try these: Warm Regards, You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates. Subscribe to our YouTube Channel for tasty and easy video recipes. Dhwani.
