Chiwada is a traditional dry snack, popular all over India. Most of the recipes call for frying the poha and it soaks a lot of oil but in this traditional Maharashtriyan recipe, it’s not fried. It just calls for a tadka in the end and you can reduce the oil as much as you like.
|Preparation Time:||30 minutes|
|Jeera (cumin seeds)||2 tsp|
|Whole coriander seeds||1 tsp|
|Turmeric (haldi) powder||1 tsp|
|Cumin powder||1.5 tsp|
|Coriander (dhaniya) powder||1.5 tsp|
|Cashew (kaju)||1 cup|
|Raw peanuts (kachchi moongphali)||1 cup|
|Green chilies||1/2 cup|
- Preheat oven to 200 degrees Fahrenheit.
- For this recipe use nylon poha, which is extremely thin. Do not use thick poha. Spread the nylon poha in a baking tray and put it in the oven to make it crisp for about 20 minutes. Flip the poha half way though. The goal is to make it crisp but not brown it.
- While poha is baking, heat oil in a large pan. Add cumin seeds and coriander seeds. Wait till they puff up. Add chopped chillies and fry for a few seconds.
- Add cashews and fry until it starts to brown. Now add peanuts till they both brown.
- Now add rest of the spices and salt and mix.
- Add poha and mix well. Cook for another 10 minutes on low heat.
- Chiwada is ready. Store it in an air tight box up to one month.