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Chiwda With Thin Flattened Rice
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A picture of Chiwda With Thin Flattened Rice.

Chiwda With Thin Flattened Rice

Dipti Joshi
Dipti Joshi @cook_7802027
Vasai

Chiwda is a popular Maharashtrian snack made of flattened rice spiced with masala. The secret to get this crunchy and crispy pohe is to keep the rice flakes in bright sunlight for 2 to 3 hours. Once this is done the flakes will not curl while dry roasting and they will make their perfect thin shape.

Chiwda is a popular Maharashtrian snack made of flattened rice spiced with masala. The secret to get this crunchy and crispy pohe is to keep the rice flakes in bright sunlight for 2 to 3 hours. Once this is done the flakes will not curl while dry roasting and they will make their perfect thin shape.

Read more

Chiwda With Thin Flattened Rice

Dipti Joshi
Dipti Joshi @cook_7802027
Vasai

Chiwda is a popular Maharashtrian snack made of flattened rice spiced with masala. The secret to get this crunchy and crispy pohe is to keep the rice flakes in bright sunlight for 2 to 3 hours. Once this is done the flakes will not curl while dry roasting and they will make their perfect thin shape.

Chiwda is a popular Maharashtrian snack made of flattened rice spiced with masala. The secret to get this crunchy and crispy pohe is to keep the rice flakes in bright sunlight for 2 to 3 hours. Once this is done the flakes will not curl while dry roasting and they will make their perfect thin shape.

Read more
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Ingredients

18 mins
10-serving
  • 200 GramsRice Thin Flattened (Thin Pohe)
  • 75 GramsPeanuts Unsalted
  • 1½ cmCoconut Dry cut into thin pieces 25 Grams
  • 25 GramsCashew Nuts broken
  • 15 GramsChana Dal Roasted (Horse Gram)
  • 15 GramsSugar Powdered
  • 1 cmGreen Chillies cut into pieces 5
  • 1 TeaspoonCumin Roasted Powder
  • 1 TeaspoonMango Powder Dry
  • 0.5 TeaspoonTurmeric Powder
  • 15Curry Leaves
  • 3 TablespoonsVegetable Oil
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Steps

18 mins
  1. 1

    Keep the thin pohe in the sun for a few hours. Then put these sun dried pohe in a wok and keep the wok on medium flame. Keep stirring after every 1 minute till the pohe become crispy. Remove pohe from the wok and add 3 tablespoons oil in the wok.

  2. 2

    Keep the flame medium for the entire session. When oil is hot, add turmeric, curry leaves and peanuts. Fry them for 2 minutes. Add dry coconut pieces and chana dal. Roast them till coconut pieces start turning brown.

  3. 3

    Add cashew nuts and fry for 30 seconds. Now add pohe, remaining spice powders and salt. Mix them well in the wok with slight tossing using a flat spoon.

  4. 4

    Don’t mix vigorously or else the crispy pohe will crumble. Serve at room temperature. Store the chiwda in an airtight container.

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Dipti Joshi
Dipti Joshi @cook_7802027
on October 28, 2013 08:09
Vasai

Comments (2)

Harsha
Harsha @cook_16127493
March 10, 2019 15:06
Thanks
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