“Spice Up Your Diwali with Our Addictive Banana Chivda Recipe.” It is Finger-licking good, sweet, tangy, and crunchy with a spicy kick. This chivda recipe is made of Raw bananas, peanuts, cashews, raisins, Curry leaves, and other seasonings. It’s easy to make and naturally vegan.
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As much as I love making sweets during Diwali, I also enjoy preparing a lot of savory snacks. Mathri, Chakli, Fafda, Cholafali, Bhakarwadi, and chivda are just a few examples. Among these, chivda is a staple during Diwali and a common accompaniment to chai during tea time..
While you can easily find it at Indian grocery stores, the homemade version is much better and healthier!
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. Chivda makes a great teatime snack.
The most popular variety of chivda is made with Thin Poha, but making chivda with raw bananas adds a unique flavor.
Presenting, ” From Our Kitchen to Yours: Our Secret Recipe for Banana Chivda”
It’s a snack I love to make 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 with everyone.
This recipe’s balance of spicy and sweet flavors is perfect, and it’s crunchier and healthier than store-bought chivda. 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 required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Bananas: You’ll need raw bananas, which can be found at any Indian grocery shop. Look for burro raw bananas if possible. If that variety is not available, you can use any raw bananas.
- Nuts: You’ll need peanuts and cashews. Skip if you are allergic.
- I usually use peanut oil, but you can use any cooking oil you like.
- Dried red chilies and 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.
Step-by-step process
- In a bowl, take water, salt, and turmeric powder. Mix well and keep it aside.
- Take chili powder, sugar, aamchur powder, hing, and salt in another bowl. Mix and keep it aside.
- Heat oil in a pan for frying.
- Once hot, fry the peanuts, cashews, raisins, dried chilies, and Curry leaves one by one on medium flame. Take everything in a bowl.
- Note: Be careful while frying raisins, as they burn quickly. Fry only for a few seconds.
- Now, peel the skin of one banana.
- Using a grater with a big hole, directly grate the banana into hot oil. Be careful while doing so. Fry in batches. Peel only that much portion of banana that can be fried in one batch to avoid the change of color.
- Do not overcrowd the kadai with the banana slices while frying.
- Begin to fry on medium to low flame.
- Keep on turning them and frying them till they become lightly crisp. As soon as the bananas are added in oil, it takes about 2 minutes for the bananas to become lightly crisp. Timing will vary with the thickness of the banana sticks added to the oil.
- As soon as they become lightly crisp, sprinkle one teaspoon of the salt and turmeric water (which we prepared in step one) in the oil. You can sprinkle two teaspoons of salt water for a more salty taste. Sprinkle salt water all over and evenly. Be careful when doing this, as the oil will sizzle a bit.
- After adding the salt water, continue to fry for one to two minutes or till the sizzling and bubbling sound stops.
- Once the bubbling sound subsides, you will notice that the banana 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 bananas the same way in batches.
- After frying all the bananas, gently toss them with the masala mixture prepared in step number two to combine everything.
- Banana Chivda is ready. Let it cool down and store it in an airtight container.
Tips, notes, and quick FAQs
- Make sure to use a grater which is big.
- These are mildly spiced chivda recipes. You can alter the spices as per your liking.
- 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).
- The quantity of peanuts and cashews can be adjustable as per your liking. If you like more peanuts, add more, or you can reduce the amount.
- You can double or triple this chivda recipe as needed.
- Don’t skip the sugar; it balances and combines all the flavors.
- I’ve used peanuts with the skin, but you can use them without the skin.
- You can use store-bought roasted cashews and peanuts.
- You can also add dried coconut slices to this chivda. I don’t prefer to add it, so I skipped them. Fry them along with nuts one after the other.
- While frying, don’t add too much of the grated bananas, and don’t overcrowd. The bananas stick to each other and don’t become crisp. So you have to fry in batches.
You can also add different dried fruits like dried cranberries, dried sour cherries, besan sev, fried lentils, poha, roasted chickpeas, etc. The options are endless!
More Indian Snacks Recipes
- Bhadang
- Chekkalu
- Bhakharwadi
- Schezwan mathri
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Raw Banana Chivda
Ingredients
- 650 grams raw banana I have used burro banana
- 2 tablespoon peanut
- 2 tablespoon cashew
- 2 tablespoon raisins
- 1 teaspoon red chili powder
- 1 teaspoon aamchur powder raw mango powder
- 1 teaspoon salt or to taste
- ½ teaspoon turmeric powder
- 1 teaspoon powdered sugar
- ¼ teaspoon hing skip for gluten-free recipe
- 2 dried red chilies
- 1 string curry leaves
- 3 tablespoon water
- Oil for frying
Instructions
- In a bowl, take water, salt, and turmeric powder. Mix well and keep it aside.
- Take chili powder, sugar, aamchur powder, hing, and salt in another bowl. Mix and keep it aside.
- Heat oil in a pan for frying.
- Once hot, fry the peanuts, cashews, raisins, dried chilies, and Curry leaves one by one on medium flame. Take everything in a bowl.
- Note: Be careful while frying raisins, as they burn quickly. Fry only for a few seconds.
- Now, peel the skin of one banana.
- Using a grater with a big hole, directly grate the banana into hot oil. Be careful while doing so. Fry in batches. Peel only that much portion of banana that can be fried in one batch to avoid the change of color.
- Do not overcrowd the kadai with the banana slices while frying.
- Begin to fry on medium to low flame.
- Keep on turning them and frying them till they become lightly crisp. As soon as the bananas are added in oil, it takes about 2 minutes for the bananas to become lightly crisp. Timing will vary with the thickness of the banana sticks added to the oil.
- As soon as they become lightly crisp, sprinkle one teaspoon of the salt and turmeric water (which we prepared in step one) in the oil. You can sprinkle two teaspoons of salt water for a more salty taste. Sprinkle salt water all over and evenly. Be careful when doing this, as the oil will sizzle a bit.
- After adding the salt water, continue to fry for one to two minutes or till the sizzling and bubbling sound stops.
- Once the bubbling sound subsides, you will notice that the banana 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 bananas the same way in batches.
- After frying all the bananas, gently toss them with the masala mixture prepared in step number two to combine everything.
- Banana Chivda is ready. Let it cool down and store it in an airtight container.
Video
Notes
- Make sure to use a grater which is big.
- These are mildly spiced chivda recipes. You can alter the spices as per your liking.
- 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).
- The quantity of peanuts and cashews can be adjustable as per your liking. If you like more peanuts, add more, or you can reduce the amount.
- You can double or triple this chivda recipe as needed.
- Don’t skip the sugar; it balances and combines all the flavors.
- I’ve used peanuts with the skin, but you can use them without the skin.
- You can use store-bought roasted cashews and peanuts.
- You can also add dried coconut slices to this chivda. I don’t prefer to add it, so I skipped them. Fry them along with nuts one after the other.
- While frying, don’t add too much of the grated bananas, and don’t overcrowd. The bananas stick to each other and don’t become crisp. So you have to fry in batches.
Nutrition
Warm regards,
Dhwani.
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