Roasted Red Poha Chiwda

Name: Roasted Red Poha Chiwda
Total time: 1200 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 2 cup red poha; 1 cup ragi balls; 1/4 cup roasted & skinned peanuts; 1/4 cup roasted and skinned grams (daliya); 2 tbsp almonds; 2 tbsp pumpkin seeds; 2 tbsp sunflower seeds; 1 tbsp kismis; 1 sprig curry leaves; 2 chopped green chillies; 2 tbsp oil; 1 tsp turmeric powder; 1 tsp black salt; 1 tsp chaat masala; 1 tsp dry mango powder; Salt to taste

Deepa Rupani @dollopsbydipa

અમદાવાદ

#goldenapron23
#week24
#redpoha
#cookpadindia

Chiwda or Chewda is fried Indian snack which is popular in Gujarat and Maharastra, usually prepared with Poha (flattened rice flakes), peanuts and roasted gram (dalia) but here I have prepared a healthy version of Chiwda. First of all, I have roasted everything instead of frying. Secondly I have replaced white poha with red poha which are considered to be healthier than white poha. I have added ragi balls, seeds & nuts which make this chiwda nutritious too. In short, this could be healthy & delicious evening snack or tea time munching.

#goldenapron23
#week24
#redpoha
#cookpadindia

Deepa Rupani @dollopsbydipa

અમદાવાદ

#goldenapron23
#week24
#redpoha
#cookpadindia

Saved

Ingredients

20 minutes

4 persons

2 cupred poha
1 cupragi balls
1/4 cuproasted & skinned peanuts
1/4 cuproasted and skinned grams (daliya)
2 tbspalmonds
2 tbsppumpkin seeds
2 tbspsunflower seeds
1 tbspkismis
1 sprigcurry leaves
2chopped green chillies
2 tbspoil
1 tspturmeric powder
1 tspblack salt
1 tspchaat masala
1 tspdry mango powder
Salt to taste

Saved

Steps

20 minutes

1

Dry roast red poha, ragi balls and split roasted grams separately.
2

Dry roast almonds, pumpkin seeds, sunflower seeds separately. Once they cool down, roughly chop almonds.
3

Heat oil, add green chillies and curry leaves and sauté for a couple of seconds and add turmeric powder.
4

Further add roasted split gram,nuts and seeds, raisins and sauté for a while. Then add dry mango powder, black salt, chaat masala. Add salt as needed.
5

Finally add roasted poha and ragi balls. Mix and roast for a while on a low flame. No need to roast more as we have dry roasted everything. Then turn off the heat.
6

Store in an air tight jar, once it cools down completely.