kachha Chivda - Namitha Tickare
Ingredients.. 250 gms Nylon Beaten Rice (Nylon Poha) (these are transparent poha specially used for chivada)
1 tsp Mustard seeds (Rai/sarson)
1 tsp Cumin seeds (Jeera)
½ tsp Asafoetida (Hing)
20-30 Curry Leaves (Kadipatta)
1 Handful bunch of Coriander (Dhania), finely chopped
10-15 Garlic pods (Lehsun), slightly crushed to open the covering
1 cup Groundnuts (Shenga/mumphalli)
1 cup Roasted gram (Phutane)
1 tbsp Red chilli powder or as per your taste
Salt to taste
Oil for tempering and frying all ingredients. Procedure..
1 Heat oil in a deep Vessel (Kadhai). When it is hot enough deep fry the Roasted Gram for about 5-7 mins on a medium flame.
2 Fry the groundnuts for 3-5 mins,the crushed Garlic till it becomes a little crisp, the curry leaves till they become nice and crisp. Remove and keep aside to cool.
3 Deep fry the chopped coriander till it becomes crisp. Remember that the coriander should be free of water or the oil will splutter on you when you put it in oil. So wash and dry the coriander well before hand to make it dry. Remove and keep aside to cool.
4 Make the tempering by taking 1 tbsp oil in a kadhai. When it is warm enough add the mustard and cumin seeds and wait till they splutter.
5 Add the Asafetida, fried Curry leaves, then add the fried garlic, groundnuts, roasted gram (phutane), fried coriander, red chilli powder and salt to taste. Add salt and chilli powder little so that u can add later if it’s less. Remember it’s better to add later than make it more.
6 Mix it nicely for 1-2 minutes. Add this tempering to the poha and mix well with spoon so that the tempering is spread everywhere.
7 In a big vessel warm the tempered poha on a very low flame so as to make it nice and crisp while stirring continuously so as not to burn it.
8 Allow it to cool fully and then you can store it in air tight container and have as required.
Ingredients.. 250 gms Nylon Beaten Rice (Nylon Poha) (these are transparent poha specially used for chivada)
1 tsp Mustard seeds (Rai/sarson)
1 tsp Cumin seeds (Jeera)
½ tsp Asafoetida (Hing)
20-30 Curry Leaves (Kadipatta)
1 Handful bunch of Coriander (Dhania), finely chopped
10-15 Garlic pods (Lehsun), slightly crushed to open the covering
1 cup Groundnuts (Shenga/mumphalli)
1 cup Roasted gram (Phutane)
1 tbsp Red chilli powder or as per your taste
Salt to taste
Oil for tempering and frying all ingredients. Procedure..
1 Heat oil in a deep Vessel (Kadhai). When it is hot enough deep fry the Roasted Gram for about 5-7 mins on a medium flame.
2 Fry the groundnuts for 3-5 mins,the crushed Garlic till it becomes a little crisp, the curry leaves till they become nice and crisp. Remove and keep aside to cool.
3 Deep fry the chopped coriander till it becomes crisp. Remember that the coriander should be free of water or the oil will splutter on you when you put it in oil. So wash and dry the coriander well before hand to make it dry. Remove and keep aside to cool.
4 Make the tempering by taking 1 tbsp oil in a kadhai. When it is warm enough add the mustard and cumin seeds and wait till they splutter.
5 Add the Asafetida, fried Curry leaves, then add the fried garlic, groundnuts, roasted gram (phutane), fried coriander, red chilli powder and salt to taste. Add salt and chilli powder little so that u can add later if it’s less. Remember it’s better to add later than make it more.
6 Mix it nicely for 1-2 minutes. Add this tempering to the poha and mix well with spoon so that the tempering is spread everywhere.
7 In a big vessel warm the tempered poha on a very low flame so as to make it nice and crisp while stirring continuously so as not to burn it.
8 Allow it to cool fully and then you can store it in air tight container and have as required.
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