Diwali is already over. I can’t believe it. We are still enjoying the snacks. Is it same with you?
The haven’t posted Chivda recipe yet. Its late but these recipes are ones that can be enjoyed any time of the year.
- 2 Cups- Thin poha (Flattened rice)
- 2 Cups- Murmura (Puffed rice)
- 2-3- Green chillies chopped
- 2-3 tablespoon- Dalia split
- 1/4 cup each- Peanuts, Cashews
- Cornflakes (optional)
- 2-3 teaspoon- Red Chilly Powder
- 2 teaspoon- Sugar
- 1 teaspoon -Dry Mango Powder(Amchur)
- 2 tablespoon- Coriander powder
- 1 tablespoon- Roasted fennel seeds
- Raisins (optional)
For the tadka:
- 3-4 tablespoon- Oil
- 1/2 teaspoon- Mustard seeds
- 1/4 teaspoon- Asafoetida
- 1 teaspoon- Turmeric powder
- 4-5 Curry leaves
- Sliced dry coconut (optional)
- First get all the ingredients ready. Dry roast Poha and Murmura separately. You can mix them later.
- Now in a kadhai (wok) heat the oil. Once heated, fry the peanuts, cashews, dalia a little. Make sure you don’t leave them in too long or else they will burn and taste bitter. Same goes for Cornflakes. With cornflakes be very careful, they burn pretty quickly, so you need to be super fast and the oil has to be properly heated. Next fry the coconut slices. Add the fried ingredients to the poha and murmura mixture.
- Next, add the mustard seeds to the oil and let them pop. Then add the hing and turmeric powder. Next, add the chopped chillies and fry till they become crunchy. To this add the curry leaves and fennel seeds and fry for a minute. Now pour this tadka over the poha. Mix together.
- Add Sugar, Coriander powder, Dry Mango Powder, Salt, Red Chilly Powder and Raisins. Again mix it.
This is one way. Another way is instead of dry roasting poha in the beginning and adding all the other ingredients later you can follow all the steps as it is and just transfer them to the kadhai(wok) and keep stirring them on low heat till they become crunchy. I prefer the former method.