Chiwda is a popular Maharashtrian snack made of flattened rice spiced with masala. This is an easy recipe and it has a great shelf life. It’s very crispy and tasty and can be made the whole year around. Earlier this recipe used to be made only during Diwali but nowadays it can be bought off the shelf anytime. However nothing beats the taste of homemade chiwda. 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.
Equipment and Utensils
Deep frying pan
Flat wooden or metal spoon
200 grams (3 cups) Thin Flattened Rice (Thin Pohe)
75 grams (½ cup) Unsalted Peanuts
25 grams (¼ cup) Dry Coconut cut into thin 1½ cm pieces
25 grams (1 tablespoon) Cashew Nuts broken
15 grams ((¼ cup) Roasted Chana (Horse Gram) Dal
15 grams (1 tablespoon) Powdered Sugar
4-5 Green Chilies cut into 1 cm pieces
1 teaspoon Roasted Cumin Powder
1 teaspoon Dry Mango Powder
½ teaspoon Turmeric Powder
15-20 Curry Leaves
3 tablespoons Vegetable Oil
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.
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.
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.
Don’t mix vigorously or else the crispy pohe will crumble.
Serve at room temperature.
Store the chiwda in an airtight container.
Preparation Time: 25 minutes
Drying Time: 3 hours
Cooking Time: 18 minutes
Number of Yields: 4 Cups
Total Calories: 1840.8 Kcal
Fat: 104.85 gm
Protein: 41.523 gm
Carbohydrates: 205.34 gm
Calcium: 257.9 mg