#Step-by-step Poha Chivda recipe | Explore Tumblr posts and blogs

darsa81 · 7 months ago

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Sprouts Salad

Sprouts salad made with Darsa organics mung bean sprouts, fresh veggies, herbs and lemon. This 10 minutes super quick protein packed and delicious plant based sprouts salad is nothing less than a power house of nutrition. It is refreshing, juicy and has lots of flavor & crunch. If you love making nourishing dishes that are super easy and delicious this sprouts salad is going to be your best friend! It is loaded with nutrient-dense foods that are very good for our body. More importantly this sprouts salad is vegan and gluten-free.

Prep: 5 mins | Cook: 1 mins | Total: 5 mins | Servings: 1

A sprouts salad can be made with many kinds of sprouts like Darsa organics mung bean sprouts, alfalfa sprouts, moth bean sprouts, horse gram, Darsa Organics whole masoor (red lentils) and black chickpea(kala chana) sprouts. In this post I show how to make the sprouts salad with mung beans.If you want to make this salad with other kind of sprouts, read my pro tips section below where I detail the process.

My Recipe

My recipe to make sprouts salad uses raw homemade mung bean sprouts, onions,tomatoes, carrots, cucumber, green chilies (or black pepper), little fresh ginger, lemonjuice and coriander leaves. To finish off sometimes I add a handful of cornflakes orroasted homemade Poha chivda, for an added crunch. This is totally optional but you willlove that if you are too bored with the basic version. On occasions I also add some chaat masala or fresh grated coconut. Even more, a lot oftimes I have made a sprouts chaat too with sweet Tararind chutney and Green Chutney. . It tastes amazing!

Ingredients

(US cup = 240ml )

3/2 cup Darsa Organics Whole Moong Dal for Sprouts

(sprouted green gram)

1 table spoon onions fine chopped

1small tomato fine chopped

¼ cup cucumber finely chopped

1small carrot chopped or grated

1small green chili (deseeded & chopped) or crushed black pepper

2 table spoons coriander leaves or celery chopped finely salt as needed

1table spoon lemon juice or 1 tsp apple cider

¼ teaspoon chaat masala for flavor (optional)

½ cup cornflakes or wheat flakes (optional)

1table spoon coconut fresh, grated or finely chopped

¼ inch ginger grated (helps in digestion)

2 to 4 fresh mint leaves fine chopped (optional, aids digestion)

Preparation

Rinse the store bought sprouts. Bring 2 cups water to a rolling boil and add the sprouts. Turn off the stove and mix well.Drain them to a colander and rinse with 2 cups of drinking water, not tap water.Shake the colander well and let them drain fully until you prepare the rest.

Rinse all the vegetables, herbs, ginger (optional) and green chilli. Peel the carrotsand ginger Grate them.

Fine chop onions, tomatoes, cucumber, coriander leaves and green chilli. Cut thelemon.

How to Make Sprouts Salad To a large mixing bowl.

add the sprouts. Make sure there is no excess moisture.Add the prepared vegetables, ginger, green chilies and coriander leaves.

13/17 Sprinkle salt and lemon juice Toss them well.

Transfer to serving bowl and top with cornflakes or roasted poha chivda

If you want you may sprinkle chaat masala andblack pepper.

If you want you can also add chopped mint leaves and fresh coconut. Serve sprouts salad immediately.

Notes

To use other kinds of sprouts, cook them until tender. Cool and use in the recipe. Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above therecipe card.

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hebbarskitchen · 6 years ago

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poha chivda recipe | poha mixture | how to make spicy poha chivda with step by step photo and video recipe. there are several snacks recipes with indian cuisine which mainly differs from location to location and region to region. this recipe is specific to western india, particularly, maharashtra and northern karnataka. having said that, poha chivda recipe is common in gujarat too, but is more sweet in taste.

#Bakeryrecipes #Glutenfree #Noonionnogarlic #Snacksrecipes #Vegan

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alfafoods · 2 years ago

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Murmura Chivda - Spicy Puffed Rice - Alfa Foods

A delightful Indian snack known as murmura chivda or kurmura chivda is made with puffed rice, curry leaves, herbs, and peanuts. This quick and easy recipe for crunchy and spicy puffed rice may be prepared in under 30 minutes. It is a nutritious, gluten-free, vegan snack that is great for teatime or as a Diwali (faral) snack!

Try this murmura chivda recipe if you're wanting to prepare a quick, easy, savoury snack for Diwali, which is just around the corner. Kurmura, also known as Murmura Chivda, is a quick, crispy, and highly addicting snack that can be made in about 30 minutes. If you enjoy chivda as much as I do, try this alternative recipe for Poha chivda.

What is Murmura Chivda

Puffed rice is known as murmura (or muri) in English, mamra in Gujarati, and kurmura in Marathi. It is taste-neutral, light, and white in colour. Indian households frequently utilise it to prepare snacks like bhel puri, sukhi bhel, murmura combination, and chivda. An Indian snack mix or spicy trail mix is called chivda or namkeen. The ingredients and recipe for chivda can differ depending on the locale.

The major ingredient in chivdaa, which can be either oats, cornflakes, rice flakes, or puffed rice, is typically a mixture of dried fruits, nuts, other fried crispy foods, and spices and curry leaves. I'm giving a recipe for murmura chivda in the Maharashtrian manner today. This chivda is made with puffed rice, split-roasted chickpeas, roasted peanuts, and is spiced with curry leaves, green chile, and basic spices. It is a far healthier and tastier alternative to purchasing pre-made alternatives like diet bhel, lemon bhel, sukhi bhel, or other puffed rice snacks. It is a really basic and straightforward dish that comes together in less than 30 minutes.

Also, take ideas from our previous blog on: The Best Banana Chips Brand in 2022: A Complete Buying Guide For You

What Will Inspire You To This Recipe

It's easy and basic.

It is quick, assembling in 20 minutes.

extremely tasty and compelling

Healthy, gluten-free, and vegan

at ambient temperature, a long shelf life

Excellent with tea or as snacks when travelling.

ideal for a flavorful Diwali faral.

Ingredients

Puffed rice: are murmura, mamra, and kurmura. It serves as the recipe's foundation. Similar to the rice crispies cereal, it is white, puffed, and light, but its flavour is unflavored and unsweetened. Murmura of Basmati rice was utilised. These are offered online and at grocery stores in India. Nuts: I've roasted raw peanuts until they are crunchy. To reduce the time, use toasted peanuts. These give the chivda some protein and a pleasant crunch. You can also use cashews and coconut flakes as an alternative. Split chickpeas that have been roasted: Dalia (daliya). They also provide a nice crunch. These are offered online and at grocery stores in India.

Spices & seasoning: To create chivda, you'll need basic tempering components like turmeric, curry leaves, asafoetida, mustard seeds, cumin seeds, and zeera. If you want to make it less spicy, you can omit or reduce the green chilies. Sugar and salt are used to flavour food and provide a hint of sweetness. Oil is used to temper. Use neutral, flavourless vegetable or canola oil.

Step By Step Procedure

1 - Dry roast the puffed rice on medium-low heat, stirring occasionally, until crispy (approximately 3-5 mins). One puffed rice should crush easily between your thumb and index finger when tested, producing a crisp, crunchy sound. Transfer to a sizable dish or clean plate. Set apart. Puffed rice can be roasted, but doing so will help it stay beautiful and crispy for longer. 2 - Heat oil in the same pan (clean it if necessary), then add peanuts. until the peanuts are brown and crispy, saute on medium heat (approximately 3-5 mins). Transfer to the bowl with the puffed rice after draining. 3 - After that, add the split chickpeas and cook them until they're just beginning to turn golden (approximately 2-3 mins).

Also, take ideas from our previous blog on: Health Benefits of Makhana: 7 Incredible Advantages of Fox Nuts

4 - Drain and add to the bowl with the peanuts and puffed rice. Set apart.

5 - Add the mustard seeds to the same pan with the oil over medium heat. Due to the roasting of the peanuts, the oil may appear little stained, but that is okay. 6 - Add the cumin seeds, asafoetida (hing), curry leaves, and green chile once the seeds begin to sputter. If you are too close when adding the green chile, it could make you sneeze and cough. 7 - Continue cooking until the green chile and curry leaves are crispy. 8 - Lower the heat and add the turmeric.

9 - Continue to cook the turmeric for a few seconds. Keep it from burning. 10 - Add salt, sugar, split chickpeas, and roasted murmura to the mixture. 11 - Gently stir the mixture until it is thoroughly covered and crispy. It will change into a lovely shade of yellow. To avoid the mixture burning, turn off the heat and continue mixing for a few minutes after you have done so. 12 - Spicy Puffed Rice Mixture, also known as Murmura Chivda, is ready!

Suggestions For Serving and Storage

Before putting the puffed rice chivda in an airtight container, let it cool fully. It lasts 3 to 4 weeks at room temperature before going bad. With chai or coffee, serve it room temperature as is. It also works well as a lunchbox and travel snack.

For a quick answer to your chaat desire, top this chivda with onion, tomato, potato, and a squeeze of lemon juice! You can also use it as the base for bhel puri! You should eat the mixture right away because adding any type of vegetable may cause it to become mushy.

Recipes Guide

For this recipe, use crisp, fresh, high-quality puffed rice. Even puffed rice that hasn't expired occasionally becomes stale, squishy, and develops an unpleasant odour after being stored for a while.

To make soft puffed rice crunchy once more, dry roast the grains of rice. The puffed rice is twice roasted, once before tempering and once more while tempering, to prolong the crispiness of the chivda. Green chiles and curry leaves should be cooked till crispy. Their shelf life is extended as a result. This recipe is simple to double. You can either prepare a big amount to share with your loved ones or preserve it in an airtight container.

To suit your tastes, alter the spice amounts. If you like your puffed rice chivda light, omit the chile or use only half of it. Add two chilies or (1/4 to 1/2 teaspoon) red chilli powder with salt and sugar at the very end if you want it hot. Red chilli powder shouldn't be added to heated oil since it burns quickly.

Also, take ideas from our previous blog on: Happy Lohri 2022: 5 Traditional Foods Of The Harvest Festival That Lohri Is Incomplete Without

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buddy-basket · 4 years ago

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Rice Flakes - Poha Indian Recipe | Buddybasket.ca

Poha, a crunchier and lighter form of rice is one which has been parboiled, carried out, smoothed and delivered as drops by drying it out. Poha is a decent wellspring of sugar, iron just as a decent probiotic as the grains go through halfway aging during the dousing interaction. Poha is produced using straightened rice and is a mainstream breakfast food across focal and western India. An assortment of bites and breakfast alternatives can be set up with poha. It is known to be light and genuinely simple to cook which is the reason its likewise a famous decision among individuals who need something quick. Numerous youthful understudies appreciate this as a speedy breakfast before school. We propose adding a few peanuts, potato, onion, lime and coriander while cooking to appreciate without limit. For an incredible poha formula see this article. Likewise called chiwda, chidwa or rice flakes.

In the event that you have experienced childhood in India and love everything Indian, there is nothing unexpected that you have tasted the humble formula of Poha.

Poha is maybe the most adaptable dish that goes through change to suit the sense of taste of individuals living in various provinces of India. You travel each hundred kilometers and find another variation of this dish. Yet, whatever the change, the essential element of Poha is the leveled rice or chiwda.

The dish owes its beginning to Maharashtra and is a staple in the state. It is known as Kande Poha in Maharashtra.

Rinse the poha in a strainer until it turns soft. You can check if it’s done by taking a flake and pressing it between your thumb and index finger. It should break easily.

This step makes sure the poha doesn’t turn mush when you add it to the pan.

I also add salt and turmeric into the strainer once the poha is soft, however you may add them directly to the pan too.

Add lots of peanuts as they give a nice texture to the poha.

After you add the rinsed poha to the pan, toss it and then take a flake and taste test it. If it tastes dry, sprinkle some water over the poha (just sprinkle, and add more as needed).

I usually have to sprinkle some water since the poha dries out a little in the strainer as you make the tempering in the pan.

After sprinkling water, I usually cover it for a minute or two on low heat.

Add little sugar to balance the flavors, just a little bit really helps in balancing the flavors of the poha. It’s optional though.

Finish with fresh cilantro and lemon juice, it adds so much flavor. I cannot have my poha without a good squeeze of lemon juice.

Garnish with sev! So just before you serve the poha, top it with sev and then dig right in. Oh it’s so good with sev on top!

If you don’t have sev, other namkeens like aloo bhujia, chivda would also do.

For those who don’t know what sev is, it is a kind of savory snack made with chickpea flour. It’s deep fried and usually enjoyed with chai.

Method 1- To a strainer, add flattened rice (poha). Rinse it under running water until it turns soft.

2- To check if it’s done, press a flake between your thumb and index finger, it should break easily.

3- Add turmeric and 1/2 teaspoon salt to the poha and toss to combine. Set it aside while you make the tempering in the pan.

4- Heat oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.

Then add the peanuts and saute for a minute or two until they start turning brown.

step by step picture collage of making poha at home

5- Then add the chopped onion, green chili and curry leaves. Cook for 2 minutes until the onions soften.

6- Add the green peas (which had been soaked in warm water for 10 minutes prior) and mix. Cook for 2 minutes until raw smell of peas goes away.

7- Then add in the rinsed poha and toss to combine. Taste test some poha and if it feels dry, sprinkle little water all over (I usually do that). Cook for 1–2 minutes. Also tastes test and add more salt as needed at this point (I added around 1/8 teaspoon).

Also add the sugar (if using) and cilantro.

8- And then cover the pan with a lid and turn heat to low. Let it be like that for 2 minutes. Then turn off the heat.

You can easily buy these ingredients online in Canada from one of the best Indian Grocery Store in Canada Buddybasket.ca that has wide range of brands and products available for you to choose from. Just order the groceries online and get the groceries delivered at your doorstep.

#Indian Snacks #indian grocery online #indian supermarket #Rice Flakes #cheap groceries near me #indian food store online

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rmcfoods · 4 years ago

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Easy healthy Diwali special Chiwda recipe is here (Roasted and Deep Fried)

It's less than 30 days for one of the most glorious festivals of the year - you know it's a name - yeah, it is Diwali.

Ritualistic-ly Diwali is a festival of victory of God Rama over Raksha Ravana but we celebrate it mostly as an auspicious chance to meet our relatives, our friends and other family members, sharing thoughts, playing games, burning crackers aka phooljadhis, patakas and of course eating Diwali sweets, Diwali special snacks, and Namkeens.

Ahh... Diwali Sweets and Diwali Snacks

Whole year I wait for Diwali only because of these special sweets, snacks, and Namkeens. Sounds weird, but that's true. I enjoyed my mummas freshly homemade different Faral items like Chakli, Gujiya, Shankarpali, Poha Chivda. But among all items, I love eating Chivda the most, since my childhood.

I start with raw peanuts because they get imbued with the flavor of the garlic, coconut, and spice better through the cooking process. Daliya or roasted chana dal brings its unique nuttiness to the mixture.

We like lots of garlic for this. Crunching away on crisp bits of garlic and peanuts is my favorite part of this snack. When I was little and preferred my poha soft and steaming instead of cold and crisp, I snuck into the chivda stash and gobbled up all of the peanuts, eating around the poha like a selective little mouse, much to my mother’s annoyance. Even though I eat all of it now, I still think the way the peanuts get all coconut-y and spicy is the best thing about it.

You'll find it delicious when trying this crispy, spicy Diwali snack.

Apart from this recipe, I'll also share with you the healthier version of this Diwali Namkeens. However, both the recipes are much more similar and both are healthy, but you'll find the second recipe healthier than the first.

So want to know easy, healthy Diwali Poha Chivda Recipe? Let's begin Here's the first recipe of Poha Chivda - Deep Fried Maharashtrian special Diwali Namkeen Deep-Fried Maharashtrian special Diwali Namkeen - Poha Chivda

Ingredients: Thin poha – 2 cups Raw peanuts – 3 ½ cups Roasted chana dal (daliya) – 1 ½ cups Green chilies – sliced into thin discs Dried coconut slices (copra) – 1/2 cup Garlic – 16 cloves Ginger – 1/2 inch, grated Curry leaves (kadipatta) – 8 to 9 leaves Black Mustard seeds – 1 ½ tsp Cumin seeds – 1 ½ tsp Turmeric – 1 tsp Dhana-jeera powder – ½ tsp Asafoetida (optional) Sugar (optional) Salt – 2tbsp, adjust as per your taste Oil for frying

Steps to follow: > In a large kadhai, add oil and deep fry thin pohas. Fry it until it swallow. Then remove it from kadhai and reserve. > Once the Poha is done. Shallow fry raw peanuts, daliya, and other dry fruits like cashew, almonds, raisins. But don't fry all these at once. Fry all one by one. Then remove and reserve. > Place the empty wok on the fire and heat. To the oil, add the mustard seeds. >When the mustard starts to splutter, add the cumin seeds and curry leaves. Add the turmeric and asafoetida. >Add the ginger and garlic and fry a bit. Then add the copra slices and fry the mixture for about ten minutes. >Return the poha, peanuts, and daliya to the wok. Stir thoroughly to mix the poha in with the tempered oil and garlic mixture. Season liberally with salt. >Taste the chivda. If you’d like more heat, add some chili powder. > Mix completely and roast the chivda for five more minutes. > Move off the heat and allow to cool before storing in air-tight container or bags. Now your Maharashtrian style Chivda is ready to eat.

Roasted Diwali Namkeen - Roasted Poha Chivda

If your more health conscious and don't like much use of oil, spices then here's the perfect Diwali Namkeen recipe for you. In this recipe amount of oil used, is much less. As it can be roasted in the microwave, you can make it within 20 minutes. It is worth telling you that strictly use Thin Pohas, not Thick Pohas.

Ingredients: 2 cups thin poha flattened rice 3 ½ tablespoons peanuts raw 3 tablespoons whole cashews raw 2.5 tablespoons oil 2 tablespoons golden raisins 8 to 9 curry leaves Generous pinch hing (optional) 1 teaspoon turmeric powder 1/4 + 1/8 teaspoon red chili powder or more to taste 2 teaspoon salt adjust to taste 1/4 + 1/8 teaspoon black pepper or to taste 2 teaspoons powdered sugar or to taste (optional)

Method: > Pre-heat oven to 350 F degrees. > Place thin poha in a single layer on a baking sheet lined with parchment paper. Roast it at 350F° for 15 minutes, stir once in between, and then remove and reserve. Note: the color will not be changed, it will remain white only. > Now add peanuts and cashews on the same baking sheet, for 13 to 15 minutes. Stir once in between. The color will be changed to a golden brown, once roasted. Then remove it and reserve. > Thereafter roast nuts in the same fashion. > Now heat 2.5 tablespoons of oil, add the raisins, and fry for 1 minute until the raisins swell up. > Remove on a paper towel > Lower the heat to low and add the curry leaves and stir for 1-2 minutes. Push them to the side and add the hing and stir. > Add the turmeric and red chili powder and stir. Curry leaves should be completely crisp by now. > Transfer tempering to the bowl of roasted poha and nuts. Add salt, pepper, sugar, and fried raisins. > Mix everything using a spatula, slightly crush the curry leaves as you mix.

Now your healthy, tasty, east homemade poha chivda is ready to enjoy.

Conclusion:

Diwali snacks, Diwali Namkeens are the most enjoyable part of this auspicious day. To make these snacks at your home, try my healthy, easy, tasty homemade Diwali special Poha Chivda Recipe.

However, if you don't have time to make it, let us cook for you. At RMC FOODS, we make different Diwali Special Faral items only for you, busy peoples. We get you freshly prepared homemade Diwali snacks directly from our Indian kitchen. Call us now to order your favorite Diwali faral.

Try out these both recipes of Poha Chivda and share your experiences with me. Also, share your favorite Diwali faral item name.

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sonaliverma · 4 years ago

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Maharashtrian Poha Chivda

Chivda or Poha Chivda is a quick and easy tea time snack made with poha (flattened rice), dry fruits, peanuts, and spices.

There are many variations of making this popular snacks also called as farsan or namkeen. In this post I am sharing two such delicious versions.

Roasted Poha Chivda made with Thin Poha – Healthier Version

Fried Version made with Thick Poha – More Crispy & Tasty

Both the recipes are shared with step by step photos and taste good. You can choose the one as per your liking whether you want the healthier roasted version or fried crispy version.

This is a Maharashtrian style quick and tasty dry snack made from thin poha (flattened rice), dry fruits, peanuts, and spices. A healthy vegan snack that tastes too good as a evening snack.

This version of poha chivda is made mostly during Diwali festival as a savory dry snack.

So , if you really craving for this delicious yummy chivda now so order and enjoy the delicious taste of momskart.

Website link

https://themomskart.com/

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jiyaaa · 4 years ago

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The MomsKart (www.themomskart.com) :-

MomsKart is an online food ordering site which provides its audience the flavorful and mouth watering home made food.

We all know that food tastes best when it shows signs of Mother's touch. MomsKart make sure that their customer gets what they want , from aam ka aachar to home-made jam, from laddoo to home-made biscuits, from muffins to Gujarati gujiyas and from khakra to chivada. The most delicious snacks available on MomsKart are:-

CHIVADA:-

Chivda or Poha Chivda is a quick and easy tea time snack made with poha (flattened rice), dry fruits, peanuts, and spices.

There are many variations of making this popular snacks also called as farsan or namkeen. In this post I am sharing two such delicious versions.

Roasted Poha Chivda made with Thin Poha – Healthier Version.

Fried Version made with Thick Poha – More Crispy & Tasty.

Both the recipes are shared with step by step photos and taste good. You can choose the one as per your liking whether you want the healthier roasted version or fried crispy version.

About Roasted Thin Poha Chivda

This is a Maharashtrian style quick and tasty dry snack made from thin poha (flattened rice), dry fruits, peanuts, and spices. A healthy vegan snack that tastes too good as a evening snack.

This version of poha chivda is made mostly during Diwali festival as a savory dry snack.

This chivda is mildly spiced. It has the crisp texture from the roasted poha along with the nuttiness from the peanuts and cashews. Preparing chivda during Diwali is one easy

task as the recipe is simple and a quick one.

LADOO :-

Laddu or laddoo or avinsh is a sphere-shaped sweet originating from the Indian subcontinent. Laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. Laddus are often made of gram flour but can also be made with semolina or chickpea flour.Sometimes ingredients such as chopped nuts and/or dried raisins are also added. The type of ingredients used may vary by recipe.

Common flours used for laddu include gram flour (chickpea flour), wheat semolina and ground coconut. These are combined with sugar and other flavorings, cooked in ghee, and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain, and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.

PICKLES :-

A South Asian pickle, known as achar, aachar or achaar, is a pickled food, native to the Indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various Indian spices.

Although varies by regions within the Indian subcontinent, some of the notable ingredient used are limes, lemons, mangoes, ginger, eggplants, and other regional ingredients, but the decisive ingredient is the chili pepper.

In India, there are two main types of achaar, one is made with mustard oil, while the other is without oil. Lime pickle is made by putting the lime in the salt.

Homemade pickles are prepared in the summer and are matured by exposing to sunlight for up to two weeks. The pickle is kept covered with muslin while it is maturing.

Try today!!!

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atombail7-blog · 5 years ago

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Cornflakes mixture, cornflakes chivda recipe

Corn flakes mixture is an easy Diwali snack that can be made quickly with simple ingredients. I have given deep fried version, but can also be prepared low calorie by using oven.

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I have seen corn flakes in mixture, but have not tried preparing mixture with cornflakes as main ingredient. I prepared this same way as poha chivda and turned out really good. I tried deep fried version, but I think it is good to adapt the low fat version either by microwaving or baking in oven. Deep frying is not compulsory if we use the breakfast cereal cornflakes. My oven has become faulty so I could not use it. Very simple method, just fry/ roast the ingredients and toss with spices.

Cornflakes mixture recipe Recipe Cuisine: Indian | Recipe Category: Snacks Prep Time: 5 mins | Cook time: 15 mins | Yields: 4 cups | Author: Raks anand

Click here for cup measurements

Corn flakes mixture is an easy Diwali snack that can be made quickly with simple ingredients. I have given deep fried version, but can also be prepared low calorie by using oven.

Recipe ingredients:

Corn flakes - 3 cups Peanuts - 1/4 cup Roasted gram dal - 1/4 cup Cashews - 12 Raisins - 2 tbsp Curry leaves - 1 sprig Ghee - 2 tsp Sesame seeds - 2 tsp Turmeric - 1/4 tsp Red chilli powder - 1 tsp Asafoetida - A generous pinch Sugar - 1/4 tsp Salt as needed Oil as needed for deep frying

Corn flakes mixture instructions:

Heat oil, deep fry peanuts, cashews, raisins one by one.

I used a big perforated ladle, place each ingredient in it and immersed it in hot oil for deep frying.

Optional step: Deep fry corn flakes in batches or microwave/ bake to make it crisp.

Drain in paper towels and pat off excess oil. It tends to absorb oil more, so make sure remove the excess oil with lots of paper towels.

In another broad pan, heat ghee and add asafoetida, sesame seeds to it. Once its roasted, switch off the flame.

Add curry leaves, turmeric, red chilli powder, salt and give a quick stir.

Add the fried items, sugar and toss well to coat the spices evenly.

Notes

You can opt to shallow fry the ingredients just like we do while tempering for low fat version.

Instead of deep frying the corn flakes, you can microwave or bake too.

For microwaving, spread in a microwave proof try and microwave high for 3-4 mins. Mix in between.

For baking the ingredients, preheat oven at 180 deg C. Spread ingredients and roast as needed. Don't forget to stir in between.

Tags:Cornflakes mixture, corn flakes, mixture, deepavali, diwali

Steps to prepare cornflakes mixture:

Heat oil, fry peanuts, cashews, raisins one by one. I used a big perforated ladle, place each ingredient in it and immersed it in hot oil for deep frying.

Deep fry corn flakes in batches in low heat. Drain in paper towels and pat off excess oil. It tends to absorb oil more if deep fried, so make sure remove the excess oil with lots of paper towels. You can opt to just temper and roast the ingredients as we do usually while tempering.

In another broad pan, heat ghee and add asafoetida, sesame seeds to it. Once its roasted, switch off the flame. Add curry leaves, turmeric, red chilli powder, salt and give a quick stir.

Add the fried items, sugar and toss well to coat the spices evenly.

I love the sweet addition raisin as well as the sugar, it takes the taste to another level. Also the dal/ nuts balance the taste well.

Source: https://www.rakskitchen.net/2018/11/cornflakes-mixture-cornflakes-chivda.html

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abhilasha05 · 4 years ago

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Chakli

https://www.themomskart.com/prodesc/Chakli

Chakli recipe with step by step photos. Chakli is a deep fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours. They are also known as Murukku in south.

I am still making Diwali snacks and sweets before the badi Diwali (big Diwali) & laxmi puja tomorrow. Made quite a number of goodies today, but managed to click only two recipes, which includes this chakli and Cornflakes chivda.

Chakli or Chakri are made as a part of the Diwali faraal (Diwali snacks and Diwali sweets) in maharashtra and Gujarat. There are many versions of making chakli. Sharing today a family recipe of instant chakli or rice flour chakli.

You will need a chakli maker to prepare these chaklis. these chaklis are made from rice flour and gram flour (besan). I have not made them spicy, but if you add more red chili powder or even garlic-green chili paste, they will become spicy. I have given tips wherever possible in the step by step recipe.

Wishing happy Diwali to all. Have a prosperous, fun filled and safe Diwali.

If you are looking for more Diwali special recipes then do check:

Omapodi recipe

Shankarpali recipe

Karanji recipe

Butter murukku

Ribbon pakoda

Rava ladoo

Mysore pak

Besan ladoo

Poha chivda

How to make chakli recipe

1. First take the rice flour and gram flour in a bowl.

2. Add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.

3. Mix everthing with a spoon.

4. Heat butter or oil in a bowl or small pan.

5. Add the hot butter or oil to flour mixture.

6. Mix the butter/oil with your fingertips with the flours.

7. Heat water till it starts boiling.

8. Add this hot water in parts to the flour mixture. Mix with a spoon.

9. Add more hot water as required and begin kneading.

10. Knead and form a dough.

11. Knead to a dough which is firm. Cover and let the dough rest for 30 minutes.

12. Apply some water in the chakli/murukku maker and place a portion of the dough inside it.

13. Tighten the lid and Press the chakli maker to prepare the chakli. move in rounds to get a spiral shape. Make the chaklis on butter paper or aluminium foil, so thats its easy to remove them. Tip 1 – if the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tbsp of water and knead the dough again. Tip 2 – if you are not getting proper shape, this mean that the dough is too moist. Add some flour and knead again.

14. Break the dough towards the end and press it to the last concentric circle of the spiral.

Frying chakli

15. Heat oil for deep frying in a pan. Take a small piece of the dough and check the temperature of the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot. Tip 3 – have a bite into the piece of dough and if it tastes hard, add a 1 or 2 tsp or ½ tbsp of oil or butter to the dough and knead again.

16. Lift the chakli gently and slid into the hot oil.

17. Fry 3 to 4 chaklis at a time. Don’t over crowd the kadai or pan while frying. Tip 4 – check the first batch of chakli. If it appears that the chakli has absorbed oil or breaks in oil, then add some rice flour, about 1 to 2 tbsp and knead again. This happens if too much fat has gone in the dough.

18. Make chaklis with remaining dough on the butter paper. Cover them with a dry kitchen napkin, so that they don’t dry out.

19. Fry the chaklis till golden.

20. Drain chakli on paper towels to remove excess oil.

21. Fry the remaining batches in the same way. Once the chaklis are cooled at room temperature, then store them in an airtight box or jar.

22. Serve chaklis plain as a snack with some masala chai.

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Chakli

4.8 from 67 votes

By Dassana Amit

Crisp & crunchy snack for Diwali festival. chakli is a deep-fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours.

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Rate

Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

CuisineIndian, MaharashtrianCourse:Snacks

Servings to 25 chakliUnitsIngredients

1 cup rice flour

½ cup besan (gram flour)

2.5 tablespoon oil or softened butter

⅔ to ¾ cup water - add as required

¼ teaspoon turmeric powder

½ teaspoon ajwain (carom seeds)

½ teaspoon cumin seeds

1 teaspoon red chili powder or add as required

a generous pinch of asafoetida (hing) - optional

1 tablespoon sesame seeds - white or black (safed til or kala til)

oil for deep frying

salt as required

InstructionsMaking Dough

First take the rice flour and gram flour in a bowl.

Add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.

Mix everything with a spoon.

Heat butter or oil in a bowl or small pan.

Add the hot butter or oil to flour mixture.

Mix the butter/oil with your fingertips with the flours.

Heat water till it starts boiling.

Add this hot water in parts to the flour mixture. Mix with a spoon.

Add more hot water as required and begin kneading.

Knead and form a dough.

Knead to a dough which is firm. Cover and let the dough rest for 30 minutes.

Making Chakli

Apply some water in the chakli/murukku maker and place a portion of the dough inside it.

Tighten the lid and press the chakli maker to prepare the chakli. Move in rounds to get a spiral shape. Make the chaklis on butter paper or aluminium foil, so thats its easy to remove them.

Tip 1 - if the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tbsp of water and knead the dough again.

Tip 2 - if you are not getting proper shape, this mean that the dough is too moist. Add some flour and knead again.

Break the dough towards the end and press it to the last concentric circle of the spiral.

Frying Chakli

Heat oil for deep frying in a pan. Take a small piece of the dough and check the temperature of the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.

Tip 3 - have a bite into the piece of dough and if it tastes hard, add 1/2 or 1 tbsp of oil or butter to the dough and knead again.

Lift the chakli gently and slid into the hot oil.

Fry 3 to 4 chaklis at a time. Don't over crowd the kadai or pan while frying.

Tip 4 - check the first batch of chakli. If it looks like the chakli has absorbed oil or break in oil, then add some rice flour, about 1 to 2 tbsp and knead again. This happens if too much fat has gone in the dough.

Make chaklis with the remaining doigh on the butter paper. Cover them with a dry kitchen napkin, so that they don't dry out.

Fry them till golden.

Drain them on paper towels to remove excess oil.

Fry the remaining batches in the same way. Once they come at room temperature, then store them in an airtight box or jar.

Serve chakli plain as a snack with some masala chai.

Notes

I have not made them spicy. To make the chakli spicy, you add more red chili powder or even garlic-green chili paste.

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Updated: Apr 8, 2020

Categorized in:

Evening Snacks

Maharashtrian Recipes

Satvik - No Onion No Garlic

Snacks Recipes

Vegan Recipes

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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