Wednesday, July 30, 2014

Roasted Chivda

             Who doesn't like snacks! The only problem associated with loving snacks is the calories that come with it. Most Indian snacks are deep-fried which make them very unhealthy. But here is a healthy twist on a popular Indian snack for you to indulge guilt-free - Roasted Poha Chivda.

              I used a different kind of Poha, which are very similar to puffed rice in looks. They are little thicker and puffier than our regular poha and are much easier to roast. Just a little oil and in 6-8 minutes you will have nice crispy poha.

  • 4 cups Puffed Flattened Rice (Poha
  • 1/2 cup Cashews
  • 1/2 cup Peanuts
  • 1/2 cup Daria (Roasted Chana Dal)
  • 3-4 Chilies
  • 1 tbsp Red Chili powder
  • 1 cup thick Sev (Crunchy Chickpea Noodles)
  • 8-10 Curry Leaves (optional)
  • 2 tsp Dried Mango powder
  • 2 tsp Rock Salt 
  • 2 tsp Cumin Seeds
  • 2 tsp Sesame Seeds
  • Salt to taste
  • 2 tbsp Oil
  • Heat little oil in a pan. 

  • Add the cashews and fry them for couple of minutes. Remove them from oil and place on a paper towel to drain the excess oil.
  • Repeat the same process for peanuts and Chana dal.
  • In the remaining oil, add the curry leaves and green chilies.
  • Then add the cumin seeds and sesame seeds.
  • Once the seeds start to crackle, add the poha to the pan.
  • Roast it on medium flame for about 6-8 minutes or till the Poha is crisp, stirring continuously
  • Take it from the flame, add red chili powder, rock salt, mango powder and salt and mix it well.
  • Then add the thick Sev. I used a mix of tomato, mint and plain Sev. Mix the chivda well and let it cool.
  • Once it is completely cooled, store in an air tight container.
  • Enjoy your guilt-free delicious snack!

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