Yesterday I wanted to eat something non oily and healthy as an evening snack and tried making this instant chiwda. This is actually a shortcut of typical Maharashtrian Chiwda :)
Everybody in my household including my toddler loves murmura(puffed rice) so I used that as a base instead of poha(flattened rice) and added a few ingredients of every body's choice. You can also adjust the spiciness as per your taste and experiment with the ingredients.
This can be stored in an airtight container for up to 1 week.
Ingredients-
1) Murmura- 4 cups
2) Peanuts- 1 cup (increase or decrease the quantity as per your liking)
3) Dry red chillies- 2; cut into half
4) Kadhipatta- 3 strings. Wash and let it dry completely.
5) Whole coriander- 2 tbsp
6) Dessicated coconut- 3-4 tbsp or dry coconut-1/4 cup cut into fine small pieces.
7) Salt- 11/2 tsp
8) Sugar- 1 tsp
9) Dry mango powder- 1tsp
10) Turmeric powder- 1 tsp
11) Mustard seeds- 1 tsp
12) Cumin seeds- 1 tsp
13) Oil for frying- approx- 4-5 tbsp
Recipe-
1) Heat oil in a wok. Once hot add peanuts, fry till they turn brown in color, drain and set aside. In the same wok, add dry red chillies, kadhipatta, whole coriander and dessicated coconut one by one, drain each ingredient and set aside.
2) Now in the same wok add mustard and cumin seeds, let it crackle. Then add murmura and then add turmeric powder over it. Mix well till murmura is coated properly with it and looks yellowish. Turn off the heat at this stage.
3) Now add all the fried ingredients one by one and mix well.
4) Finally add salt, sugar, dry mango powder and mix again so that all the dry spices are blended together.
Enjoy the chiwda with a cup of tea:)
Everybody in my household including my toddler loves murmura(puffed rice) so I used that as a base instead of poha(flattened rice) and added a few ingredients of every body's choice. You can also adjust the spiciness as per your taste and experiment with the ingredients.
This can be stored in an airtight container for up to 1 week.
Ingredients-
1) Murmura- 4 cups
2) Peanuts- 1 cup (increase or decrease the quantity as per your liking)
3) Dry red chillies- 2; cut into half
4) Kadhipatta- 3 strings. Wash and let it dry completely.
5) Whole coriander- 2 tbsp
6) Dessicated coconut- 3-4 tbsp or dry coconut-1/4 cup cut into fine small pieces.
7) Salt- 11/2 tsp
8) Sugar- 1 tsp
9) Dry mango powder- 1tsp
10) Turmeric powder- 1 tsp
11) Mustard seeds- 1 tsp
12) Cumin seeds- 1 tsp
13) Oil for frying- approx- 4-5 tbsp
Recipe-
1) Heat oil in a wok. Once hot add peanuts, fry till they turn brown in color, drain and set aside. In the same wok, add dry red chillies, kadhipatta, whole coriander and dessicated coconut one by one, drain each ingredient and set aside.
2) Now in the same wok add mustard and cumin seeds, let it crackle. Then add murmura and then add turmeric powder over it. Mix well till murmura is coated properly with it and looks yellowish. Turn off the heat at this stage.
3) Now add all the fried ingredients one by one and mix well.
4) Finally add salt, sugar, dry mango powder and mix again so that all the dry spices are blended together.
Enjoy the chiwda with a cup of tea:)
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