Gujrati chiwda

Name: Gujrati chiwda
Cuisine: Indian
Ingredients: 1/2 kg Thin flatten rice (poha); 1 cup corn flakes (makai poha); 1/2 cup peanut; to taste Salt; to taste Grinded sugar; As needed Oil for frying; 1 tbsp Dry mango powder; 5-6 tbsp Oil; 3 tbsp fennel seeds; 1 tsp Cumin seeds; 3 green chilli; 2-3 dry red chilli; 1/4 cup daliya dal; 6-7 chopped cashew; Handful Curry leaves; 1/2 tbsp Turmeric powder; Pinch asafoetida

Himali Pujara @himali_0702

Raipur

#goldenapron3 #keyingredientnamkeen

Himali Pujara @himali_0702

Raipur

#goldenapron3 #keyingredientnamkeen

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Ingredients

1/2 kgThin flatten rice (poha)
1 cupcorn flakes (makai poha)
1/2 cuppeanut
to tasteSalt
to tasteGrinded sugar
As neededOil for frying
1 tbspDry mango powder
For tempering
5-6 tbspOil
3 tbspfennel seeds
1 tspCumin seeds
3green chilli
2-3dry red chilli
1/4 cupdaliya dal
6-7chopped cashew
HandfulCurry leaves
1/2 tbspTurmeric powder
Pinchasafoetida

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Steps

1

Roast poha in otg for 10-15 min at 150°c or you can roast in kadhai by putting some oil untill it crisp
2

Roast peanuts same as poha in otg for 15-20 min or untill it crisp. Or you can fry them
3

Deep fry makai poha and keep it aside.
4

Now for tempering:- heatup oil in a pan add cumin seeds, asafoetida and then rest of tempering ingredients and let it cook untill brown in colour. Add turmeric powder and mix it in poha then add makai poha, peanuts, salt, sugar, dry mango powder and mix well. Now keep that vessel in slow flame and keep mixing continuously for 1min.