Baked Chevdo Recipe (Chivda Mixture) – A Perfect Tea Time Snack
Description:
Chevdo, also known as Chivda, is a beloved Gujarati snack that blends sweet and spicy flavors with the perfect crunch. Traditionally deep-fried, this oven-baked version is just as delicious but much healthier! The recipe combines crispy flattened rice (Poha) with roasted dry fruits, spices, and curry leaf powder for a tantalizing taste. Ideal for a tea-time treat, this version skips the frying while maintaining the delightful crispiness. Made with a fragrant blend of curry leaves, green chilies, turmeric, and a pinch of asafoetida, this snack offers a burst of flavor in every bite. Perfectly roasted and flavored with a touch of sugar and salt, this Baked Chevdo is sure to become a favorite in your snack repertoire!
Cuisine: Gujarati
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Poha (Flattened rice) | 500 grams (super thin variety) |
| Sesame seeds (Til seeds) | 1/4 cup |
| Curry leaves | 12 sprigs, finely chopped (or curry leaf powder, as per notes) |
| Roasted Peanuts (Moongphali) | 1/4 cup, halved and without skin |
| Slivered Almonds (Badam) | 1/4 cup, roasted |
| Sultana Raisins | 1/4 cup |
| Green Chillies | 4, finely chopped (adjust to taste) |
| Turmeric powder (Haldi) | 2 teaspoons |
| Red Chilli powder | 1/2 teaspoon (adjust to taste) |
| Asafoetida (Hing) | 1 teaspoon |
| Sugar | 2 tablespoons, coarsely powdered |
| Salt | To taste |
| Oil | For roasting |
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8
Instructions:
-
Preheat the Oven: Begin by preheating your oven to 220°C (428°F). This high temperature ensures that the Poha becomes perfectly crisp without frying.
-
Prepare the Poha (Flattened Rice):
Sift the Poha through a large sieve to remove any fine powders or dust. This ensures that the final texture of the Chevdo is light and crisp. Divide the Poha into batches, as per the size of your oven. -
Roast the Poha:
Place the sifted Poha on a baking sheet. Drizzle a small amount of oil over it, just enough to coat the Poha lightly. Sprinkle some salt and stir to mix, ensuring the oil and salt coat the rice evenly.
Bake the Poha in the oven for about 5-7 minutes, monitoring closely to ensure it turns light golden brown but doesn’t burn. If needed, adjust the baking time slightly based on your oven’s heat. Once done, remove and transfer the baked Poha to a large mixing bowl. -
Roast the Ingredients:
- Sesame Seeds: In a small pan, dry roast the sesame seeds until they start to crackle. Once done, add them to the baked Poha.
- Roasted Peanuts & Almonds: Next, add the roasted peanuts and slivered almonds to the Poha. Be gentle while adding these to avoid crumbling the Poha.
-
Roast the Raisins and Green Chillies:
- Heat half a teaspoon of oil in the same small pan. Add the raisins and roast them just until they start to bloat up. Remove them from the pan immediately to avoid over-roasting, which can make them stiff. Add these bloated raisins to the Poha mixture.
- In the same pan, heat half a teaspoon of oil and roast the finely chopped green chillies until they turn lightly crisp and browned. Add them to the Poha as well.
-
Prepare the Spices:
- In the same pan, heat 1 teaspoon of oil. Turn off the heat and add the turmeric powder, red chili powder, and asafoetida to the warm oil. Stir well to combine, then pour this mixture over the Poha.
-
Flavor the Mixture:
- Add the curry leaf powder and powdered sugar over the Poha and gently fold all the ingredients together.
- Remember to be gentle while mixing to avoid breaking the delicate Poha. Use a folding action rather than stirring aggressively to maintain the crispness of the rice.
-
Adjust the Seasoning:
After mixing, taste the Chevdo and adjust the salt, sugar, and spices to your preference. If you like more heat, add extra red chili powder or green chilies. Stir again to ensure even seasoning. -
Cool and Serve:
Allow the Baked Chevdo to cool completely. The crispness will increase as it cools down. Once cooled, serve the Chevdo with your favorite tea for a delightful snack.
Tips & Notes:
-
Oil Quantity: The oil used in this recipe is minimal and just enough to ensure that the Poha crisps up in the oven. You can use a light oil, such as sunflower or olive oil, for this purpose.
-
Curry Leaf Powder: If fresh curry leaves are unavailable, you can use pre-made curry leaf powder. Simply add it according to your taste preferences.
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Storage: Store your Baked Chevdo in an airtight container to retain its crunch. It will stay fresh for up to a week.
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Customization: You can experiment with different dry fruits or add a handful of roasted cashews or raisins for an extra twist. Adjust the spices to suit your taste as well.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3.5 g |
| Carbohydrates | 26 g |
| Fat | 8 g |
| Fiber | 2.5 g |
| Sugars | 4 g |
| Sodium | 120 mg |
Conclusion:
This Baked Chevdo recipe is a healthier, equally delicious alternative to the deep-fried classic. It’s an ideal snack for those who enjoy the perfect balance of sweetness, spiciness, and crunch. Whether you’re hosting a tea party or simply looking for a tasty snack to enjoy with a hot cup of chai, this oven-baked Chevdo is guaranteed to impress. Serve it as a savory snack, or pair it with your favorite beverage for a delightful treat!
