Nutty Crunchy Oats Chivda

Name: Nutty Crunchy Oats Chivda
Total time: 3600 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 cup oats; 1/2 cup Thin poha; 1/2 cup groundnuts; 3 tbsp badam; 2 tbsp dariya; 2 tbsp cashews; 1/4 cup kishmish; 2 tsp sunflower seeds; 2 tsp melon seeds; 1 tbsp flax seeds; 1 tbsp sesame seeds; 3-4 green chilies; 20-25 curry leaves; 1/2 tsp amchur; 1/2 tsp chat masala; 1 tsp salt; 1 tsp chilli powder; 1/2 tsp haldi; 1/2 tsp jira powder; 2 tsp powdered sugar; 1 tbsp oil; 2 tbsp ghee; 1 tsp mustard seeds; 1/4 tsp hing

Bina Anjaria @bina_anjaria_123

#fr
An easy way to consume fibre rich oats, seeds and nuts.

Bina Anjaria @bina_anjaria_123

#fr
An easy way to consume fibre rich oats, seeds and nuts.

Saved

Ingredients

1 hour

8 servings

For Chivda:
2 cupoats
1/2 cup Thin poha
1/2 cupgroundnuts
3 tbspbadam
2 tbspdariya
2 tbspcashews
1/4 cupkishmish
2 tspsunflower seeds
2 tspmelon seeds
1 tbspflax seeds
1 tbspsesame seeds
3-4green chilies
20-25curry leaves
For Masala:
1/2 tspamchur
1/2 tspchat masala
1 tspsalt
1 tspchilli powder
1/2 tsphaldi
1/2 tspjira powder
2 tsppowdered sugar
For Tempering:
1 tbspoil
2 tbspghee
1 tspmustard seeds
1/4 tsphing

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Steps

1 hour

1

First ready all the ingredients. Mix all the masalas and keep aside.
2

Dry roast oats for 12-15 minutes on slow gas. Keep stirring. Transfer to a plate when slightly reddish hue comes on the oats.
3

Dry roast thin poha also and transfer to the plate. In oil and ghee fry groundnuts crispy. Do not burn.
4

Similarly, fry dariya,cashews, badam, green chillies and curry leaves.
5

Transfer to another plate. Fry kishmish also. Do not burn them.
6

Now in the leftover oil-ghee add mustard seeds.when it splitters add sunflower and melon seeds
7

Add til and flax seeds. Lastly, add in hing. Add in roasted oats and poha. Mix gently. Add in fried nuts curry leaves,chillies and kishmish.
8

Add in the masala and mix gently. Switch off gas. Note make the entire recipe on slow gas for best taste. Your tasty, crunchy, nutty, fibre-rich oats chivda is ready.
Cool completely and store in an airtight container.
Happy cooking!!