chivda

Chivda, also spelled chiwda, is a family of Indian snacks that are typically light, savory, and crunchy. It is most closely associated with the western states of Maharashtra and Gujarat, but various regional versions are found across India. The defining feature is a base that is fried or roasted and mixed with nuts, spices, and seasonings.

The most common form is poha chivda, made from flattened rice (poha). The poha is dried and crisped by toasting or shallow frying, then combined with peanuts, cashews, fried gram, sesame seeds, and often shredded coconut. A spice mix of mustard seeds, cumin, turmeric, chili powder, and salt provides the backbone, with some versions adding a touch of sugar or jaggery for a sweet-salty balance. Other versions use puffed rice (murmura) or a combination of bases and nuts.

Regional variations include Kanda chivda, which features fried onion slices for a more robust flavor, and Nariel or coconut chivda, which emphasizes coconut. Bombay mix, a popular commercial variant, blends sev (gram flour noodles), fried lentils, nuts, and fried chickpea flour noodles with a crisp, tangy-spicy coating.

Preparation generally follows a two-stage approach: the base (poha, murmura, or other grains) is dried or toasted until crisp, then mixed with fried nuts, seeds, and a seasoned tempering. The mixture is kept dry to preserve crunch and stored in airtight containers.

Chivda is commonly eaten as a tea-time snack or light bite and is often prepared for festivals or gifts. It is high in calories due to fried components and is typically consumed in moderate portions as part of a balanced diet.