Friday, 19 June 2009



8 cups Thin Pohe (Flattened Rice)
1 ½ to 2 cups Murmura (Puffed Rice)
¾ to 1 cup Peanuts
10-12 Cashew Nuts (optional)
10-12 Green Chilies, finely chopped
10-12 Curry Leaves
½ cup Oil
1 tsp Turmeric Powder
1 tsp Chili Powder
½ tsp Mustard Seeds
½ tsp Cumin Seeds
½ tsp Fennel Seeds(Sauf)
½ tsp Asafoetida
1/2 cup thin slices of Dry Coconut
5 chopped garlic flakes
1 tsp Amchoor Powder
Salt and sugar to taste
Utentils : Big pan


To keep the Poha crispy longer, dry roast them over medium heat. Keep stirring continuously, otherwise it will burn. Also, Dry roast Murmura by adding few drops of oil and turmeric . Heat the pan, add oil and wait till oil becomes hot. Once Oil is hot, turn heat on medium. Fry Peanuts. dry coconut and Cashew nuts. Drain and transfer Peanuts and Cashew nuts to other bowl. In heated oil, add Mustard seeds. Let it splutter, then add Cumin seeds, Asafoetida powder, Turmeric Powder, Green Chilies and Curry Leaves,garlic flakes. Give a quick stir and immediately add fried Peanuts, Cashew nuts, Thin Poha and Murmura. Mix well. be careful Poha should not burn at the bottom of pan. Turn off heat, add salt and sugar and mix well. Keep the pan half covered.
Chiwada is ready. Once Chiwada is cool down store it in airtight container.

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