Sabudana

Chivda Recipe

Looking for a crunchy, munchable snack?

Try Sabudana Chivda

is a light, crispy mix of puffed pearls, nuts, and spices—perfect for anytime snacking!

30 minutes

Easy

2 servings

INGREDIENTS

  • nylon sabudana
    • 1 cup
  • peanuts
    • ¼ cup
  • cashews
    • ¼ cup
  • tbsp raisins
    • 2
  • green chilies (chopped, optional)
    • 2-3
  • tsp oil (for frying green chilies)
    • 1
  • Oil
    • for deep frying
  • tsp rock salt (or regular salt if not fasting)
    • ½
  • tsp powdered sugar
    • ½
  • tsp red chili powder (or crushed black pepper)
    • ½

    Instruction

    1. Heat Oil and Fry Sabudana

    • Heat enough oil in a deep pan so sabudana pearls can be fully immersed. Working in small batches, fry nylon sabudana until they puff up and are cooked through—test by biting one to ensure it’s not hard at the center. Drain on paper towels.

    2. Fry Nuts and Raisins

    • In the same oil, fry ¼ cup peanuts, ¼ cup cashews, and ¼ cup raisins until golden and crunchy. Drain and set aside.

    3. Season the Mix

    • While still warm, add rock salt, about ½ teaspoon powdered sugar, and red chili powder (or black pepper) to the fried sabudana and nuts. Toss or shake well to coat evenly.

    4. Cool and Store

    • Allow the chivda to cool completely. Then store it in an airtight container—it stays fresh for up to 1–2 weeks.
    PRO TIP

    For added flavor and texture, you can include curry leaves, dry coconut slices, or dried potato sticks—just fry them briefly in the same oil before mixing.

    Sabudana

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