It’s the potpourri of ingredients, a mix of spices, the platter of flavors. It’s potpourri of spices, flavors, experiments, ingredients, recipes, also mix of lot of moods, musings, thoughts.
chiwda (चिवडा) is popular Indian (Maharashtra) snack with many ingredients and spices.
Its dry roasted and healthy. A good breakfast or snacks option.
chivda/chiwda is made in various ways…here I am sharing the roasted method.
chivda/chiwda is made in various ways…here i am sharing the roasted method.
- 4 cups thick chivda, poha (approx half KG packet)
thin/ patal pohe is specialty of Maharashtra and MP, but any poha can be used for preparation.
- 4 tablespoons oil
- 1 tsp asafoetida/ hing
- 2 teaspoon mustard seeds (rai/sarson)
- 2 teaspoon cumin seeds (zeera)
- 4 green chilies ( cut big pieces if you don’t want spicy so they can be removed later)
- 15 to 20 curry leaves
- 1 cupful peanuts
- 3/4 cup roasted chana dal/ chutney dal
- 1 tbsp sesame seeds
- 1/2 cup dry coconut sliced in long pieces
- 1 teaspoon turmeric powder (haldi)
- 2-3 teaspoon salt or as per taste
- 1/2 teaspoon citric acid/ nimbu satva or one can use amchur powder instead
- 1 teaspoon sugar
- Roast the chewda in a big wok preferable kadhai for 5-10 minutes or in microwave oven for 5 minutes stirring in between. In microwave make sure to take it out in between else it will burn from center of pot. Roasting is done to give crunch to pohe. We can roast in solar cooker too if available.
- Keep it aside to cool properly in flat plate.
- Now in same wok/ kadhai heat oil and then add hing then mustard seeds and cumin seeds till they crackle.
- Next add curry leaves and green chilies and fry them for a minute till it changes color.
- Next, add peanuts and then roasted chana/ chutney dal, and at last coconut. coconut is added at last to save it from burning. also, add sesame seeds at this point and fry a bit.
6. Stir fry properly and now add salt and turmeric stir for few seconds, if need spicy taste add 1 teaspoon of red chilly powder.
7. Add roasted chewda/ pohe and mix it well. Add sugar and citric acid keep steering in order to mix all spices uniformly.
8. Turn off the heat and Chewda is ready, but please consume it after cooling as hot chewda will not be very crunchy and also peanuts and dal will burn the tongue.
For other foodelicious chewful recipes visit Pragun’s Cafe