Chiwda

Chiwda

Ingredients

Thin Poha – 3 cups
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – few
Green Chili – to taste (finely chopped)
Roasted Chana Daal (Daliya) – 3 tbsp
Whole Raw Peanuts – 3 tbsp
Golden Raisins – 1 tbsp
Few fried Kaju
Turmeric Powder – 1/2 tsp
Citric Acid – 1/4 tsp (optional)
Salt – 1 tsp or to taste
Sugar – 1 tsp

Method

1. Heat the poha in the microwave  safe bowl for 2 minutes, stirring after 1 minute or in kadai batch by batch for 10 min on slow gas.
2. Grind the salt and the citric acid to a fine powder.
3. Grind the sugar to a fine powder seperately.
4. In a non-stick pan, heat the oil at medium temperature.
5. Once the oil is hot, add in the mustard seeds. Allow them to pop.
6. Add in the green chilis and the curry Leaves and cook for a few minutes.
7. Add in whole raw peanuts and cook for 1 minute.
8. Add in the roasted chana daal and cook for another minute.
9. Add in the golden raisins and cook for 30 seconds.
10. Add in the turmeric powder and the salt & citric acid powder. Mix well.
11. Add the poha and mix very well till all the poha is yellow and no white is visible.
12. Once it is mixed well, turn off the stove and allow it to cool for just 1-2 minutes.
13. Sprinkle the sugar powder and fried kaju and mix well.
14. Allow the chiwda to cool down to room temperature before you store it.