Chivda

Ingredients

4 cups poha/parched rice (paper thin quality)
1 cup murmura/puffed rice (optional)
1/4 cup pea nuts (mungfali)
8-10 gari flakes
1.5 table spoon oil
1 tea spoon rai
Pinch of hing
1 table spoon khuskhus
1 table spoon til
1 tea spoon dhania seeds
10-15 curry patta
1 tea spoon lal mirch
1 tea spoon haldi
1 tea spoon dhania powder
1 table spoon ground sugar
Pinch of citric acid powder
Salt to taste

Procedure

Spread the poha in bright sunlight till it becomes crispy
Deep fry the mungfali and keep aside
Heat the oil and add rai, hing
Add khuskhus, dhania, curry patta, gari flakes and fry till the leaves become crispy
Add haldi, lal mirch, dhania powder and citric acid
Add poha and murmura
Add salt, sugar and fried mungfali and mix well
Keep mixing on low flame for 2-3 minutes
Allow it to cool
Fill it in a container with tight lid
Serve with tea and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s