Chiwda is easy to carry and with a long shelf life. It is usually made by deep-frying the ingredients. It is a mixed snack of many ingredients and there is no fixed proportion or fixed ingredient list. The poha chiwda is very popular during Diwali in Maharashtra.
Try this roasted version of crunchy and light chiwda.
Thin rice flakes/Thin poha: 2 cups
Peanuts: ½ cup
Sunflower seeds: ½ cup
Pumpkin seeds: ½ cup
Sesame seeds: ¼ cup
Dry coconut slices: ¼ cup
Green chili: 2 nos(sliced)
Rock salt: to taste
Cold-pressed coconut oil: 1 tsp
Hing: 2 pinches
Heat oil and add green chilli, salt, and hing. Fry until green chilli slices are fried crisp. Set aside.
Dry roast all the other ingredients one by one until crisp.
Mix the dry roasted ingredient to the fried chilli mix until thoroughly mixed.
Cool and store in an airtight jar.
Food group: grains and seeds.
Good as a travel snack or anytime snack to beat hunger.
Seeds contain fiber and good fats.
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