CHIVDA
This traditional teatime snack tastes good if crunchy. Frying the poha improves its texture, flavour and appearance.
- Clean and sieve the pressed rice. Keep aside.
- On medium flame, heat oil in a frying pan till it smokes. Carefully place the deep flying colander in the oil.
- Deep fry, one at a time, the green chillies, curry leaves, nuts and raisins. Keep aside.
- Deep fry, at a time 1/4 cup of pressed rice. Remove as soon as the rice fluffs up. Keep aside. Each time pressed rice is fried, heat the oil till it smokes.
- Gently mix all the fried ingredients. Add asafoetida, salt, mango, chilli and turmeric powders.
- Cool and store in an airtight container.
- For all fried ingredients - remove, drain and put them on an absorbent paper.
Ingredients
- 2 cups Pressed rice (thick pauva)
- 1 teaspoon red chilli powder
- 1/2 teaspoon Turmeric Powder
- pinch of asafoetida
- pinch of dry mango powder
- 3 green chillies (cut)
- 6 curry leaves
- 1 tablespoon sugar (optional - to taste)
- salt to taste
- 1/2 cup peanuts Optional (as per individual taste)
- 1/4 cup gram (roasted, puffed, split - dalia) Optional (as per individual taste)
- 1/4 cup cashew nuts Optional (as per individual taste)
- 1/4 cup channa dal (soaked & fried) Optional (as per individual taste)
- 1 tablespoon dried coconut (slices, roasted) Optional (as per individual taste)
- 1 tablespoon raisins Optional (as per individual taste)
- oil (to deep fry)
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