We all love Indian snacks, they are awesome. But, they are very heavy. If you want snacks, that can treat your taste buds and at the same time are healthy too, try Roasted Chiwda or Poha Chivda! This scrumptious snack is traditionally prepared, especially on the occasion of Diwali. This recipe of poha has an immense shelf –life and is too easy to make……………………..
- 1 kg thin rice flakes (thin atukullu/poha)
- 250 gms peanuts
- 100 gms roasted Chana Daal
- 20 -25 curry leaves
- ½ cup golden raisins(khishmish)
- 3 tbsp fennel seeds( saunf)
- 2 tsp turmeric powder
- 1 tsp red-chili powder
- 4-5 tsp sugar
- Finely chopped green chili
- ¼ tsp citric acid/amchoor
- ¼ cup dried coconut slices
- Salt to taste
- 5 tbsp cooking oil
- Sieve thin poha to remove powdered flakes, else it may result in powdered Chiwda.
- Now, shallow 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 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. now add 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. Also, add fennel seeds and coconut slices.
- 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.Mix all the ingredients of the mixture properly.
- After this, sprinkle sugar powder. Taste it and check for sugar and salt.
- A crispy Chiwda is all set to be served.
- It can be stored for weeks (15-20 days) in an air-tight jar.
- Before storing chivda, allow it cool down at room temperature.