An Indian snack famously known for its usefulness as an offering to guests who do not call before visiting! It’s made during diwali, it’s given in lunch boxes, carried along while travelling and generally made in bulk for hungry house-members to munch when mum is too busy to make something good quickly.
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Calories: About 150 calories per serving
Preparation Time: 40 minutes
Makes: 1 big jar (500 g) of chivda
500 g Poha/flattened rice flakes
6 tbsp oil
1 tbsp cumin seeds
1/2 tbsp mustard seeds
5 green chillies-chopped
a handful of cashews-split
a handful of peanuts
5-6 curry leaves
1 tbsp powdered sugar
2 tbsp coriander seed powder
1/2 tbsp turmeric powder
1/2 tbsp asafoetida
1/2 tbsp cumin powder
Salt to taste
*The rice flakes/poha should be sun-dried for 3-4 days before using and stored in air-tight containers. Alternatively, you can simply roast the poha with 1 tsp of ghee in a pan before using
Heat the oil in a wok. Add the cumin and the mustard seeds, allowing them to crackle.
Add the chopped chillies, cashews, turmeric, asafoetida, coriander seed powder and curry leaves.
Mix in the poha and toss it around to coat it with the masala oil.
Hereafter, add the salt, powdered sugar, cumin powder and peanuts and keep roasting till the poha turns crisp.
It will take a good amount of tossing and stirring for the poha to turn crispy-about 10-15 minutes.
Store in air-tight containers.
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