Home-made Chiwda Namkeen
|250||grams of thin rice flakes (patla chiwda, patla poha)|
|⅓||cup of roasted black gram (bhuna kala chana), de-husked|
|½||cup of dry coconut (sukha nariyal, khobra), sliced|
|2½||tablespoons of oil|
|½||cup of peanuts (moongphali)|
|½||teaspoon of turmeric powder (haldi)|
|⅛||cup of sugar (chini)|
|⅛||teaspoon of tartaric acid (tatri, nimbu satva)|
|4-5||dried red chillies, split them using kitchen shear|
|salt to taste|
|few curry leaves (kadhi patta)|
|1.||Grind together sugar, salt and tartaric acid. Set aside. Do not skip grinding salt, sugar and tartaric acid. It is essential for even mixing of salt and sugar to stick to each grain of namkeen. If you skip this step then, the salt tends to settle down at the bottom, leaving the end portion of namkeen very salty.|
|2.||Heat oil in wok, add peanuts. Fry them till they are roasted nicely. Check for even browning of peanuts and firm texture. Remove from the wok and set aside.|
|3.||Add split chillies, curry leaves and sliced coconut. Fry them till the 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 salt-sugar mix as per taste.|
|6.||Allow to cool and store in an air-tight container. It stays good for 7-10 days if stored in a sealed container. Serve as a snack with tea or coffee.|
A must-try homemade chiwda namkeen.
You can replace rice chiwda with ragi chiwda or murmure.
Do not skip grinding salt, sugar and tartaric acid. It is essential for even mixing of salt and sugar to stick to each grain of namkeen. If you skip this step then, the salt tends to settle down at the bottom, leaving the end portion of namkeen very salty.
You can add roasted dry fruits like cashew, raisins as well.
It’s a great tea time snack which keeps you full in a healthy way.
It is a great kids lunch box snack as well.
It is a common faral/ namkeen snack served during Diwali in Maharashtra.