What Are the Other Names of Chiwda in Different Parts of India?
When it comes to Indian snacks, few can rival the popularity and versatility of chiwda. This crunchy, savory mix is a staple in households across the country, enjoyed as a tea-time snack, a quick bite, or even as a travel companion.
But did you know that chiwda goes by many different names in different parts of India? Yes, this beloved snack has a unique identity in every region, reflecting the diversity of Indian culture and cuisine.
Let’s explore the various names of chiwda, its regional variations, and why it holds a special place in the hearts (and taste buds) of Indians everywhere.
What is Chiwda?
Before we dive into its many names, let’s first understand what chiwda is. Chiwda is a traditional Indian snack made primarily from flattened rice (poha), mixed with spices, nuts, dried fruits, and sometimes sev (crunchy chickpea flour noodles).
It’s lightly roasted or fried to achieve that perfect crunch and then seasoned with turmeric, mustard seeds, curry leaves, and other aromatic spices. The result is a flavorful, addictive snack that’s hard to resist.
Chiwda is not just a snack; it’s a cultural icon. It’s often prepared during festivals like Diwali, offered to guests during celebrations, and even packed for long journeys. Its simplicity and versatility make it a favorite across generations.
The Many Names of Chiwda in India
India’s linguistic and cultural diversity means that the same dish can have multiple names depending on the region. Chiwda is no exception.
Let’s take a culinary tour of India and discover what chiwda is called in different parts of the country.
1. Poha Chivda (Maharashtra and Gujarat)
In Maharashtra and Gujarat, chiwda is commonly known as Poha Chivda. Here, it’s made with thin poha (flattened rice) and is a must-have during Diwali.
The Maharashtrian version often includes peanuts, curry leaves, and a hint of sugar for a sweet-savory balance. In Gujarat, it’s slightly spicier and may include grated coconut for added flavor.
2. Aval Mixture (Tamil Nadu)
Head down to Tamil Nadu, and you’ll hear chiwda being referred to as Aval Mixture. “Aval” is the Tamil word for flattened rice, and the mixture is a delightful blend of aval, spices, and crunchy add-ons like fried lentils and cashews.
It’s a popular snack during movie nights and family gatherings.
3. Atukulu Mixture (Andhra Pradesh and Telangana)
In Andhra Pradesh and Telangana, chiwda is known as Atukulu Mixture. “Atukulu” is the Telugu term for flattened rice.
The Andhra version is known for its fiery spice level, thanks to the generous use of red chilies and curry leaves. It’s often enjoyed with a cup of filter coffee or as a side dish with rice.
4. Poha Chuda (Odisha)
In Odisha, chiwda is called Poha Chuda. It’s a simple yet flavorful snack made with flattened rice, peanuts, and a tempering of mustard seeds and curry leaves. Odias often enjoy it as a light evening snack with tea.
5. Chanachur (West Bengal)
In West Bengal, chiwda takes on a sweeter avatar and is known as Chanachur, which is a common street food and snack item.
This version is often mixed with yogurt, jaggery, and fruits like bananas, making it a refreshing and wholesome snack.
6. Bajil Oggarane (Karnataka)
In Karnataka, chiwda is called Bajil Oggarane. “Bajeel” is the Kannada word for flattened rice, and “oggarane” refers to the tempering process.
The Karnataka version is known for its use of coconut, curry leaves, and a touch of jaggery for a hint of sweetness.
7. Poha Namkeen (North India)
In North India, chiwda is often referred to as Poha Namkeen. “Namkeen” means savory, and this version is packed with spices, nuts, and sometimes even fried noodles. It’s a popular snack during winters and is often paired with hot chai.
8. Chidwa (Bihar and Uttar Pradesh)
In Bihar and Uttar Pradesh, chiwda is known as Chidwa. It’s a rustic, homemade snack that’s often prepared during festivals and special occasions.
The Bihari version is known for its simplicity and use of mustard oil for tempering.
9. Phovu Chivdo (Goa)
In Goa, chiwda is called Phovu Chivdo. “Phovu” is the Konkani word for flattened rice. The Goan version is slightly sweet and spicy, with a generous use of coconut and curry leaves. It’s a favorite snack during monsoon season.
10. Chira Bhaja (Assam)
In Assam, chiwda is known as Chira Bhaja. “Chira” refers to flattened rice, and “bhaja” means fried. The Assamese version is often made with minimal spices, allowing the natural flavor of the flattened rice to shine through.
Let’s Conclude
Chiwda is more than just a snack; it’s a celebration of India’s culinary diversity. Whether you call it Poha Chivda, Aval Mixture, or Chire Doi, the love for this crunchy delight remains the same.
Each region adds its own twist, making chiwda a truly versatile and inclusive snack. And when it comes to chiwda, Babus Laxminarayan Chiwda stands out as a brand that has mastered the art of creating the perfect snack.
Its authentic taste, perfect balance of flavors, and cultural connection have made it a household name across India.
So, the next time you munch on a handful of chiwda, take a moment to appreciate the rich cultural heritage behind this humble snack.
And if you haven’t tried Babus Laxminarayan Chiwda yet, you’re in for a treat!
FAQ’s
- What is chiwda made of?
Chiwda is primarily made from flattened rice (poha), mixed with spices, nuts, dried fruits, and sometimes sev (crunchy chickpea flour noodles). It’s seasoned with turmeric, mustard seeds, curry leaves, and other spices for a flavorful crunch.
- Is chiwda healthy?
Chiwda can be a healthy snack when made with minimal oil and balanced ingredients like nuts and dried fruits. However, store-bought versions may contain added preservatives or excess salt, so homemade chiwda is often a healthier option.
- How long does chiwda stay fresh?
When stored in an airtight container, chiwda can stay fresh for up to 2-3 weeks. Keeping it in a cool, dry place helps maintain its crunch and flavor. Avoid exposure to moisture to prevent it from becoming soggy.
