Home-made Chiwda Namkeen | The Best Kind

I have never ever made namkeen or farsan at home. Lately I did try few times using puffed rice, it was passable at best.

Home-made Chiwda

Home-made Chiwda

Then one day, I mistakenly bought a 1 kg pack of thin rice flakes in place of thick ones for making the regular poha (breakfast) at home.

Home-made Chiwda

Home-made Chiwda

I was loath to waste it or try to cook and eat as poha for breakfast.

Home-made Chiwda

Home-made Chiwda

Ever since moving to Pune, I have been introduced to home-made Chiwda quite a lot especially during festivals.

Home-made Chiwda

Home-made Chiwda

Hoping that a neighbour would be able to help me make some reasonably good chiwda, I connected with Roopali.

Home-made Chiwda

Home-made Chiwda

I was blown away to say the least. I have never eaten such perfect Chiwda at home. In the first go.

Home-made Chiwda

Home-made Chiwda

I didn’t use up the entire batch of flakes. I used only 1/3rd and after experiencing such perfection I requested her to teach me again while I also jot down measurements.

Home-made Chiwda

Home-made Chiwda

So I bring to you this recipe which is hers and only recorded and shot by me.

Home-made Chiwda

Home-made Chiwda

My mother has already told me I have to make for her when I visit her next. The most important thing is to grind salt, sugar and tartaric acid together. Do not skip this step as the salt tends to sink to the bottom if not ground together. Grinding together ensures that salt and spices stick to the flakes and other ingredients well.

Home-made Chiwda

Home-made Chiwda

300 grams of namkeen Conversion Chart Print

Home-made Chiwda Namkeen

Ingredients

250 grams of thin rice flakes
cup of roasted black gram, de-husked
½ cup of dry coconut, sliced
tablespoons of oil
½ cup of peanuts
½ teaspoon of turmeric powder
cup of sugar
teaspoon of tartaric acid
4-5 dried red chillies, split them using kitchen shear
salt to taste
few curry leaves

Preparation

1.Grind together sugar, salt and tartaric acid. Set aside.
2.Heat oil in wok, add peanuts. Fry them till they are roasted nicely. Remove from the wok and set aside.
3.Add split chillies, curry leaves and sliced coconut. Fry them till coconut turns nice golden brown or the tenderness is gone and it is crisp.
4.Add roasted black chanas. Mix well.
5.Now add turmeric powder, rice flakes and roasted peanuts. Add spice mix as per taste.
6.Allow to cool and store in air-tight container. Serve as a snack.

Notes

A must-try chiwda namkeen.


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