Chiwada Quantity: Approx 1 pound Time: 20 minutes I ngredients: 8 cups Thin Poha (Flattened Rice) 1 ½ to 2 cups Murmura (Puffed Rice) ¾ to 1...

Quantity: Approx 1 pound
Time: 20 minutes
Chiwada, Chivda, Maharashtrian Snacks, Crispy snacks, Pohyacha chiwda, Indian food, Diwali Festival foodIngredients:
8 cups Thin Poha (Flattened Rice)
1 ½ to 2 cups Murmura (Puffed Rice)
¾ to 1 cup Peanuts
10-12 Cashew Nuts
10-12 Green Chilies, finely chopped
10-12 Curry Leaves
½ cup Oil
½ tsp Asafoetida, 1 tsp Turmeric Powder, ½ tsp Mustard Seeds, ½ tsp Cumin Seeds
Salt and sugar to taste
Bigger pan
1) We need a pan, big enough to take in all the ingredients.
2) To keep the Poha crispy longer, dry roast them over medium heat. Keep stirring continuously, otherwise it will shrink the Poha. Also, Dry roast Murmura, stir continuously. Do it for approximately 7 to 8 minutes.
3) Heat the pan, add oil and wait till oil becomes hot. Once Oil is hot, turn heat on medium. Fry Peanuts and Cashew nuts. Drain and transfer Peanuts and Cashew nuts to other bowl.
4) In heated oil, add Mustard seeds. Let it splutter, then add Cumin seeds, Asafoetida powder, Turmeric Powder, Green Chilies and Curry Leaves. Give a quick stir and immediately add fried Peanuts, Cashew nuts, Thin Poha and Murmura. Mix nicely. Flavored oil should spread all over Poha and Murmura. Keep the heat on medium while doing this; otherwise Poha in the bottom of pan could get burn.
5) Turn off heat, add salt and sugar and mix well. Keep the pan half covered. Chiwada is ready.
Once Chiwada is cool down store it in airtight container.

This is a basic Chiwada recipe. You can make your version of Chiwada according to your taste.
1) Addition of Raisins, thin slices of Dry Coconut taste great in Chiwada. Fry these both while frying Peanuts.
2) Add few chopped garlic flakes while tempering. It will give nice Garlicky flavor to Chiwada.
3) To give little sour taste to chiwda, add 1 tsp of Amchoor Powder while adding salt and mix well.


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