Snacking is one of our favorite pastime! Some days all I do is snacking, especially if am on a binge watching spree of some series. Mostly I prefer junk food while snacking, but occasionally IÂ try to keep it healthy. This recipe was one such attempt.
We both love Namkeens and we are kinda hoarders when it comes to buying Namkeens. So when I chanced upon this recipe, I was very keen to try it at home. Also, the fact that it's kinda healthy (no frying involved)Â was an added benefit.
I've this annoying habit of trying to “balance” everything. So, that's what I'm trying to do here by posting this healthy recipe. Considering my first two post of this year were kinda indulgent ones (Lemon Pound Cake & Prawns Tempura) , I wanted to balance it out ;)
About this recipe… I belive this is a Maharashtrian recipe. I like the sweet and savory flavour combination of this chivda. Though the ingredient list might appear a bit lengthy, it's a very easy and simple thing to make. If you are looking for healthy snacks recipe without compromising the taste and flavour quotient, this is for you.
If you like Poha, check out this Kanda Poha and Aloo Poha recipes.
Here is the recipe…
First in a big wide vessel roast the poha in small-small batch with little salt till crispy on low flame…
In the same pan heat oil; add cumin seeds, fennel seeds, coriander seeds (if using) and pinch of hing. Add chopped green chili, peanuts, coconut slices, cashew nuts and roast it till golden brown on low to medium flame…
Add raisin, daliya, curry leaves and roast it again for few minutes. Add turmeric powder, salt and mix well…
Add roasted thin poha, gently mix it. Once little cool down, add powder sugar as per your choice and mix well…
Ingredients
- 500 gms Thin Poha / Beaten Rice
- 2-3 tbsp Oil
- 1/4 cup Sliced Dry Coconuts (refer notes)
- 1/4 cup Peanuts
- 1/4 cup Halved Cashew Nuts
- 1 tbsp Raisins
- 1-2 tbsp Roasted Chana Dal / Daliya
- 3-4 Green Chilies roughly chopped
- 10-12 Curry Leaves
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tbsp Coriander Seeds (I didnt add it)
- a pinch Hing / Asafoetida
- Salt
- 1 tsp Turmeric Powder
- 1 tbsp Powder Sugar (optional, refer notes)
Instructions
- First in a big wide vessel roast the poha in small-small batch with little salt till crispy on low flame.
- Remove it into another big bowl and keep aside.
- In the same pan heat oil; add cumin seeds, fennel seeds, coriander seeds (if using) and pinch of hing.
- Add chopped green chili, peanuts, coconut slices, cashew nuts and roast it till golden brown on low to medium flame.
- Add raisin, daliya, curry leaves and roast it again for few minutes. Add turmeric powder, salt and mix well.
- Add roasted thin poha and gently combine everything.
- Once little cool down, add powder sugar as per your choice and mix well.
- Thin Poha Chiwda is ready, once completely cool down store it into the airtight container.
Notes
