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.
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.
I was loath to waste it or try to cook and eat as poha for breakfast.
Ever since moving to Pune, I have been introduced to home-made Chiwda quite a lot especially during festivals.
Hoping that a neighbour would be able to help me make some reasonably good chiwda, I connected with Roopali.
I was blown away to say the least. I have never eaten such perfect Chiwda at home. In the first go.
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.
So I bring to you this recipe which is hers and only recorded and shot by me.
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 Namkeen
|250||grams of thin rice flakes|
|⅓||cup of roasted black gram, de-husked|
|½||cup of dry coconut, sliced|
|2½||tablespoons of oil|
|½||cup of peanuts|
|½||teaspoon of turmeric powder|
|⅛||cup of sugar|
|⅛||teaspoon of tartaric acid|
|4-5||dried red chillies, split them using kitchen shear|
|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.|
A must-try chiwda namkeen.