It's hard to imagine Diwali without Chevdo or Chevro in a Gujarati household, It's a tradition ! Whether diwali or not Gujaratis are known to munch away the various kind of chevda throughout the year, especially they love to have with Masala chai. But we don't, Only on diwali I make one type of chevdo.
📖 Recipe
Panchratan Chevdo
A crunchy homemade poha chevdo loaded with roasted nuts, raisins, coconut, warming spices, and spinach beetroot masala boondi. Perfect for festive occasions, tea-time, or anytime snacking.
Ingredients
- ½ cup spinach and beetroot masala boondi
- 250 grams thin poha flattened rice
- 25 millilitres oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ asafoetida hing
- 1 teaspoon white poppy seeds
- 1 teaspoon whole coriander seeds
- 3 dried red chillies
- 1 green chilli finely chopped
- 12 curry leaves fresh
- 2 cloves
- 1 inch cinnamon stick
- ½ cup mixed nuts cashews and almonds
- ¼ cup peanuts
- 4 tablespoons roasted chana dal daria
- 4 tablespoons sultanas or raisins
- 4 tablespoons coconut flakes
- 1 tablespoon desiccated coconut
- 1 teaspoon turmeric powder
- 3 tablespoons powdered sugar
- ½ teaspoon citric acid limbu na phool (powdered)
- salt to taste
Instructions
- Preheat the oven to 180°C (Gas Mark 4).
- Spread the poha evenly on a baking tray and bake for 10 to 12 minutes, stirring halfway through for even crisping.
- Transfer the crisp poha to a large mixing bowl.
- Place the cashews, almonds, and coconut flakes on the baking tray and roast for 3 to 4 minutes until lightly golden. Watch the coconut carefully as it browns quickly.
- Heat the oil in a large kadai or frying pan.
- Add the peanuts and fry over a low heat until crisp. Remove and add to the poha.
- In the same oil, add the mustard seeds. Once they crackle, add the cumin seeds and asafoetida.
- Add the dried red chillies, green chilli, and curry leaves and fry for a few seconds.
- Stir in the cloves, cinnamon, whole coriander seeds, poppy seeds, and roasted chana dal.
- Add the turmeric powder and immediately add the baked poha.
- Gently mix to coat the poha with the tempering.
- Add the roasted nuts, coconut flakes, raisins, desiccated coconut, salt, and powdered sugar. Mix well.
- Roast the chevdo over a low heat for 3 to 4 minutes, stirring gently.
- Turn off the heat and sprinkle in a small pinch of powdered citric acid. Mix for another 2 to 3 minutes.
- Allow the chevdo to cool completely.
- Fold in the Spinach and Beetroot Masala Boondi.
- Store in an airtight container.
Notes
- Add the boondi only after the chevdo has cooled completely to keep it crisp.
- Adjust the sugar, salt, and citric acid to suit your taste.
- Store in an airtight container for maximum freshness.
Nutrition
Calories: 234kcal | Carbohydrates: 32g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 154mg | Potassium: 246mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1868IU | Vitamin C: 60mg | Calcium: 32mg | Iron: 9mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Soniya saluja says
Very interesting recipe!! Never tried this chivda and now I am eager to make and taste it 🙂
Aish Das-Padihari says
Love all your props. Very ornamental and unique. Great recipe.
Sasmita says
Perfectly made, much tempted to give a try👌
Uma Srinivas says
Like to munch on with cup of masala chai! Pictures are very good:)
Freda says
I'd like to try this chivda, love the variation and it looks so colorful! Lovely photos 🙂
jayashree says
Next time I will surely make this variety. Looks tasty.
Lathiya says
Crunchy and healthy snack idea.. awesome pics as always.
Soma Mukherjee says
Lovely recipe along with stunning photography
Anonymous says
Woooowwww amazing captures.. loved the healthy version of chevda.. so delicious
Unknown says
Looks so colorful! I liked that you baked the poha instead of frying and your photography is amazing!