HomeSnacksDry Namkeen RecipesKhatta meetha chivda recipe |khatta meetha poha namkeen |khatta meetha namkeen

Khatta meetha chivda recipe |khatta meetha poha namkeen |khatta meetha namkeen

Khatta meetha chivda is a deep-fried savory mixture of sweet, spicy, and slightly tangy tastes. It is made with gathiya, sev, colorful salted boondi, makai poha, flatten poha, and peanuts mixed with regular spices. It is consumed as an evening snack with a cup of tea. It is easy to prepare and easily lasts longs for a couple of weeks. So, do try it at home and definitely, this homemade snack recipe will be loved by everyone.

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Khatta meetha chivda recipe |khatta meetha poha namkeen |khatta meetha namkeen

Author Nehas Cook Book
1 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


For khatta meetha chivda

  • 100 grm makai poha
  • 50 gram thick or flatten poha
  • ¾ cup peanuts
  • 10-15 curry leaves
  • Bhavnagari gathiya
  • Besan sev
  • Colorful salted boondi

For masala

  • 5 grm or 1 tbsp turmeric powder
  • 10 grm or 1.5 tbsp red chilli powder
  • 5 grm or 1 tbsp amchur powder
  • 30 grm or 3 tbsp powder sugar
  • 5 grm or 2 tsp salt

For bhavnagari gathiya

  • 125 grm or 1 cup gram flour
  • ½ tsp crushed black pepper
  • ½ tsp carom seeds - ajwain
  • ¼ cup water
  • ¼ cup oil
  • ¼ tsp papad khar
  • Salt to taste
  • Oil for deep frying

For  besan sev

  • 50 grm or ½ cup besan
  • ¼ tsp turmeric powder
  • ¼ tsp black pepper powder
  • Salt to taste
  • 1 tsp hot oil
  • 5 tbsp water
  • Oil for frying

For colorful salted boondi

  • 125 grm or ½ cup besan - gram flour
  • Salt to taste
  • Pinch of green food color
  • ¼ cup + 3 tbsp water as required
  • oil for frying


For bhavnagari gathiya

  • In a large mixing bowl take 125 grams of besan.
  • Then add salt, crushed black pepper, and crushed carom seeds. Mix well
  • In another bowl, add ¼ cup water, ¼  cup oil, and ¼  tsp papad khar.
  • Mix with a whisker and make a white fluffy liquid.
  • Add the oil and water mixture into the flour and knead the semi-soft dough.
  • Add water little by little and knead the dough till its changes color and become very soft.
  • The dough will be slightly sticky, grease your hand with oil and combine all dough.
  • Heat the oil to medium flame. Grease the grater or gathiya zara with oil.
  • Flip over and fry gathiya on medium-low flame.
  • Drain crispy gathiya on a plate and repeat making more gathiya with the remaining dough.
  • Let it cool completely and mix with chivda.

For besan sev

  • In a bowl add ½ cup besan in it.
  • Then add turmeric powder, black pepper powder and salt to taste in it.
  • Also, add hot oil and mix with your fingertips. Now the flour has a crumbly texture.
  • Then make the dough by adding little water at a time and make a soft, smooth dough.
  • Then grease the hand with little oil then smooth out the dough.
  • Add sev dough into sev maker machine with a tiny small holes disk. Grease the inside of it with little oil.
  • Now fill the container with prepared dough and close it tightly.
  • Now heat the oil. Once the oil is hot enough hold the machine over the pan. Turn the handle and a thin sev will come out. As the sev falls into the oil, slowly move the machine into a circular motion.
  • As you complete one circle, stop there and reverse the handle a bit to stop the sev from coming out.
  • Fry sev from both sides and then remove from oil and place it on the paper towel-lined plate.
  • Let it cool completely and mix with chivda.

For colourful salted boondi

  • In a mixing bowl add gram flour and salt. Mix well.
  • Then gradually add water and make thin and pouring consistency of the batter. Add green food color and mix well.
  • Rest batter for 10 minutes.
  • Now, heat the oil in a pan. hold the grater above it.  Pour batter on it up and down quickly. A small tiny ball add to oil
  • Let the boondis cook in hot ghee for 30 to 40 seconds only.
  • Remove the fried boondi from the large sieve and repeat until all tiny boondis are fried and the batter is over. Make sure to clear greater or jhara after every batch.
  • Then remove from the oil and Let it cool completely. Mix with chivda.

For masala

  • In a mixing bowl, add turmeric powder, red chilli powder, powdered sugar, amchur powder and salt. Mix well.  Keep it aside.

For khatta-meetha chivda

  • Heat oil for frying in a pan. When the oil is hot, simmer the heat to medium and fry the makai poha until crisp. Take out fried poha in a mixing bowl.
  • Deep fry the peanuts in the same oil until browned and crisp. Drain out into mixing bowl.
  • Deep fry thick and flatten poha and curry leave separately and drain out into a mixing bowl.
  • Add bhavnagari gathiya, besan sev, and colorful salted boondi into a mixing bowl.
  • Add spice mix or masala with all fried ingredients and mix well.
  • Khatta meetha chivda is ready. Store it in an airtight container.
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