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medium Snacks/ street food

Rice Flakes Chiwda – Marathi style

Chiwda is a savoury n sweet rice flakes mixture enjoyed best with ginger tea. It is quintessential in any maharashtrian kitchen. Easy to prepare and an awesome snack to munch on !

Its genetic , I guess . The love of “ Chiwda” ? Have you ever come across a Maharashtrian , who doesn’t love it? And that too when its made by their Mom?

All of us Marathi folks can boast about the chiwda that our Moms make. And we tend to look for that same taste in other mixtures too. And then finally conclude , there is no match for Mom’s homemade chiwda.

We always have it in stock at home . And its like a ritual , before the previous batch gets over , the next batch should be ready. It’s an awesome snack to munch on anytime of the day. I love it with my evening tea. My daughter likes it topped with some curd( correction : loads of curd!) . And others love it with chopped onions , coriander leaves and a dash of lime.

You can experiment with it , as you like ! And the Mom of the house, my MIL makes the most awesome chiwda. Sharing her very own recipe here. That’s the favorite in my home!

This recipe is a low oil recipe as compared to the completely fried chiwda. Do give it a try and let me know how you like it!

Print Recipe
Rice Flakes Chiwda - Marathi style
Chiwda is a savoury n sweet rice flakes mixture enjoyed best with ginger tea. It is quintessential in any maharashtrian kitchen. Easy to prepare and an awesome snack to munch on !
Course snack
Cuisine maharashtrian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • xbd kg poha rice / flakes ( the thin variety)
  • xbc kg puffed rice murmura /
  • 100 g coconut dry slices
  • 100 g peanuts
  • 100 g chana roasted
  • 100 g cashew almonds raisins dryfruits u2013 , , (optional)
  • Oil for frying
  • For tempering
  • 5 tbsps oil
  • 2 tsps mustard seeds
  • 8 green chili , cut into pieces
  • Bunch curry leaves of
  • xbd cup coriander leaves , chopped
  • 2 tbsps khuskhus
  • 2 tbsps sesame seeds white
  • 2 tsps turmeric powder
  • 2 tsps red chilli powder
  • 2 tsps coriander powder
  • 1 tbsp amchoor powder
  • 1 tbsp sugar
  • to taste Salt
Course snack
Cuisine maharashtrian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • xbd kg poha rice / flakes ( the thin variety)
  • xbc kg puffed rice murmura /
  • 100 g coconut dry slices
  • 100 g peanuts
  • 100 g chana roasted
  • 100 g cashew almonds raisins dryfruits u2013 , , (optional)
  • Oil for frying
  • For tempering
  • 5 tbsps oil
  • 2 tsps mustard seeds
  • 8 green chili , cut into pieces
  • Bunch curry leaves of
  • xbd cup coriander leaves , chopped
  • 2 tbsps khuskhus
  • 2 tbsps sesame seeds white
  • 2 tsps turmeric powder
  • 2 tsps red chilli powder
  • 2 tsps coriander powder
  • 1 tbsp amchoor powder
  • 1 tbsp sugar
  • to taste Salt
Instructions
  1. Heat a heavy bottomed pan and dry roast poha and murmura , so that it becomes crisp. Keep aside .
  2. In a kadhai , heat oil. Deep fry coconut slices , peanuts , channa and dry fruits (except raisins).Put these on the roasted poha u2013 murmura mix.
  3. Now for tempering: Heat oil in a kadhai, add mustard seeds. After they crackle, add green chili,coriander and curry leaves and sautxe9. Add khuskhus and sesame seeds and sautxe9 for 30 seconds. Then add turmeric powder, red chili powder and coriander powder.
  4. Remove from heat and pour over the poha-murmura mixture. Mix everything properly with a spatula.
  5. Sprinkle amchoor powder, sugar and salt over the mixture. Give it a mix again.
  6. Now heat the mixture on medium flame for 2-3 minutes, mixing continuously with a spatula.
  7. Switch off the heat and let it cool completely. Keep mixing the chiwda , every few minutes , till it cools down completely.
  8. Now store in an airtight container at room temperature. You can enjoy it anytime and any which way you like!
Recipe Notes

TIPS

  • If you do not like coconut slices, you can omit them.
  • Adjust the seasoning at the end , according to your taste.
  • Always store in airtight container to keep the chiwda crisp, otherwise it may absorb moisture.
  • You can also add potato chips and nylon sev on it.
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8 Comment

  1. That’s a wonderful initiative… Congratulations and a lot of magical wishes for you… I’m going to try out this one on coming weekend… – Anushka

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