I, you and we all love Indian snacks, they are awesomely AWESOME! But, they disappoint us when we look into their health factor. If you want snacks, that can treat your taste buds and at the same time are healthy too, try Chiwda or Poha Chivda!
This scrumptious snack is a traditional Marathi snack prepared, especially on the occasion of Diwali. This recipe of poha has an immense shelf –life and is too easy to make. Prepare it in a big lot and store it, otherwise make it in a small batch to relish fresh chivda.
Here is the recipe-
- 10 Cups of thin rice flakes (thin atukullu/poha)
- ¾ cup chanakayalu/peanuts
- ¾ cup roasted Chana Daal (Daliya)
- ¾ cup kaju/ cashewnuts/ jeedipappu
- ¾ cup roasted groundnut
- ¼ cup curry leaves/ karvepaku/ kadipatta
- ½ cup golden raisins(khishmish)
- 3 tbsp toasted badi sop (fennel seeds)
- 2 tsp turmeric (pasupu/haldi) powder
- 1 teaspoon red-chili powder
- 4-5 teaspoon sugar
- Finely chopped green chili
- ¼ tsp citric acid
- ¼ dried coconut flakes (endu kobbari/ sukha khobra)
- Salt to taste
- 5 tbsp cooking oil
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 20-25 people
Method of Preparation
- Sieve thin poha to remove powdered flakes, else it may result in powdered Chiwda.
- Now, fry poha flakes in batches. To fry, heat two tbsp of cooking oil in pan. Add 1 teaspoon turmeric powder and immediately drop 5 cups of poha (rice flakes) in pan. Start stirring to cover all poha flakes evenly with turmeric powder and oil. Fry the mixture on medium heat and stir constantly so that poha flakes do not burn.
- Now place the fried flakes on a large sheet of paper or in a big bowl.
- Grind the citric acid and Salt to a fine powder.
- Also grind the sugar, separately to a fine powder.
- Heat the oil in a pan. When the oil gets hot, add mustard seed. Let them to splutter.
- Add in curry leaves and green chilies and cook for a minutes.
- Include in whole raw peanuts and again cook for 1 min.
- Add roasted chana-daal and groundnut. Cook the ingredients for another minute.
- Add raisins and cook for 25 sec.
- Now add chili powder, citric acid and salt powder. Mix the mixture well.
- Turn off the stove and allow the mixture to cool for 2 min. Now, pour the mixture over the fried flakes.
- After this, sprinkle sugar powder. Also, add fennel seeds and coconut flakes. Mix all the ingredients of the mixture properly. Taste it and check for sugar and salt.
A crispy Chiwda is all set to be savored.
- Stir poha flakes delicately, make sure they don’t break. Handle them with care, gently.
- It can be stored for weeks (15-20 days) in an air-tight jar. No need to refrigerate them.
- Before storing chivda, allow it cool down at room temperature.
- Box chivda in an air-tight bottle/container to contain its crispiness.
Instead of poha flakes, murmura can be used.