Chiwada

                                          Chiwada

पतले पोहे का चिवड़ा

Ingredients

• Poha kagaji बारीक़ पोहा 1 kg

• Murmure मुरमुरे (Puffed Rice) 200 gm
• Dalia : Roasted chana dal 100 gms
• Roasted ground nut 250 grams

• 1 Dry coconut half गोला (sliced or cut in pieces)
• Mustard seeds राई (बारीक़)

• Cumin Seeds

• Sesame seeds तिल (Till) 4 tbsp

• Posta dana खस खस one katori 4 tbsp
• Fannel बड़ी सौंफ 4 tbsp

• Burra sugar Powdered sugar half katori

• Vegetables

• Dried Onion 1 kg

• Garlic 2 flowers crushed

• 8-10 Green chilies

• Curry leaves कढ़ी पत्ता 250 grams
• Coriander leaf green

• Dry masala

• Red chili powder optional can be put in tempering

• Turmeric powder

• Coriander powder. धनियाँ

• Salt
• Kala namak black salt powder + Sendha namak : Pinksalt for taste

• Asofoetida हींग 1 tsf
• Jeera powder
• Salt

• Spices

• Semi - grounded coriander dry seeds

• Dry mango or आमचूर /citric acid
• Rai seeds

• Oil
• Sugar powder

Sugar Powder  50 grams

Method

• Strain poha and murmura in छलनि 
• Keep it in sun for two hours

Roast

• Murmura

• Poha (Roasted poha should be easily crushed) or can should be crunchy while chewing. when crushed by hand it should be easily crushed. It should be roasted in low flame.

Tempering छौंक

• Heat the oil
• Rai, राई
• Cumin जीरा
• Put Posta dana. खस खस
• Fannel l (Big Saunf) 6 tbsp
• 6 tbsp Sesame seeds
• Coriander seeds 4 tbsp semi- grinded
• Switch off the gas otherwise turmeric will be burnt
• Turmeric
• 1 tsf Asafoetida हींग (Optional)
• Red chilly powder 2 tsf
• Black salt 1 tsf
• Salt
• Amchur powder

Deep fry : Heat the oil

• Take a strainer.
• Dip sliced coconut pieces till light pink, should not be burnt
• Dip roasted groundnut deep fry low flame (not very red)
• Dip roasted chana dal
• Dip kadhi patta its color changes after frying.
• Green chillies

• Dip garlic flakes, or crushed garlic
• Cut long onion pieces add salt to it deep fry in slow flame, then spread it over tissue paper. Excess water will be soaked by paper. Keep it for two minutes. Later on add to chiwda.

Add dry Spices

• Red chilly powder / Lal mirch
• Coriander powder / dhania powder
• Turmeric / haldi. 2 tsf
• Salt
• Black salt
• Dry mango powder Amchur

Mix all the ingredient

Lastly after the Chiwada is cooled down

• Powder Sugar is added

Tips

• A pinch of citric acid or Dry mango powder / Amchur to it. 15 grams
• Mustard or राई should not be burnt
• Store in airtight  container.
• Keep a salt packet पोटली in container.
• Put salt to taste and 4 tsf sugar at last

https://madhufooddelicacies.blogspot.com/2019/10/chiwada_19.html