Low-Oil Sweet and Tangy Chivda (Khatta Meetha Chivda)

Name: Low-Oil Sweet and Tangy Chivda (Khatta Meetha Chivda)
Total time: 1200 s
Yield: 1 container
Cuisine: American
Ingredients: 1 bowl puffed rice (about 3 cups or 50 grams); 1 bowl corn flakes (about 2 cups or 30 grams); 1 small bowl flattened rice (poha) (about 1 cup or 25 grams); 1/2 cup peanuts (about 75 grams); 6 papads; 1 small bowl black raisins and golden raisins (about 1/2 cup or 75 grams); as needed Curry leaves,; 4 tablespoons fennel seeds (about 24 grams); 1 teaspoon asafoetida (hing); as needed Cashews and almonds,; 1 tablespoon black salt; Salt, to taste; 4 tablespoons red chili powder (about 24 grams); 1 tablespoon turmeric powder; 1/2 small bowl powdered sugar (about 1/4 cup or 30 grams); as needed Oil,

Hema ahara @cook_26617492

Today I made a savory snack at home using very little oil. This light and crispy chivda is a hit with both kids and adults. I made it fresh at home in less time and at a lower cost, using fresh oil for a healthier snack. Store-bought namkeen is often made with reused oil, which isn't good for your health. That's why you should try making namkeen at home for Diwali—you're sure to love it!

Hema ahara @cook_26617492

Saved

Ingredients

20 minutes

1 container

1 bowlpuffed rice (about 3 cups or 50 grams)
1 bowlcorn flakes (about 2 cups or 30 grams)
1small bowl flattened rice (poha) (about 1 cup or 25 grams)
1/2 cuppeanuts (about 75 grams)
6papads
1small bowl black raisins and golden raisins (about 1/2 cup or 75 grams)
as neededCurry leaves,
4 tablespoonsfennel seeds (about 24 grams)
1 teaspoonasafoetida (hing)
as neededCashews and almonds,
1 tablespoonblack salt
Salt, to taste
4 tablespoonsred chili powder (about 24 grams)
1 tablespoonturmeric powder
1/2small bowl powdered sugar (about 1/4 cup or 30 grams)
as neededOil,

Saved

Steps

20 minutes

1

Add 1 tablespoon oil to a large skillet or wok. Add turmeric, then puffed rice. Sprinkle a little salt and roast on low heat, stirring for about 4 minutes.
2

Heat oil in the skillet. Add corn flakes and fry until crisp.
3

Remove the corn flakes, then fry the flattened rice (poha). Fry the papads, then break them into small pieces by hand.
4

Add peanuts to the oil and fry until golden, then remove.
5

Quickly fry the raisins, cashews, and almonds in oil, then remove. In a large mixing bowl, combine all the fried ingredients. Add salt, black salt, red chili powder, and powdered sugar. Mix well.
6

I did not use citric acid (tatri) in this chivda, as it is not healthy. Instead, I used black salt for tanginess. You can also add your favorite store-bought sev or namkeen if you like.
7

In a frying pan, heat oil and add curry leaves, asafoetida, and fennel seeds. Pour this tempering over the chivda and mix everything well. Your tasty sweet and tangy chivda is ready to serve!