Chiwda Mixture Namkeen

Published On October 28, 2016
In Article
By Sandhya Harsh
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Prep Time
15 mins
Cook Time
20 mins
Difficulty Level
Advanced

Ingredients

Poha(Flattened rice) Roasted - 800 grams
Poha thin - 400 grams for frying
Murmura/Puffedrice/Moori- 300 grams
Peanuts/Moongfali Roasted - 500 grams
Phutana/Roasted split Chana - 400 grams
Peanuts -200 grams for frying
Sev Maheen(ek number)- 100 gms
Chana Jor Garam - 100 gms(optional)
Plain Boondi - 100 gms
Kari Patta/Meetha Neem- 10-15 twigs
Pudina leaves - fresh/dry - leaves of 8-10 twigs
Salt as per taste
Red chili powder - 3-4 tspns
Haldi/Turmeric powder - 3 tspns
Garam Masala - 1 tspn
Jaljeera powder(Jalani)- 1 tspn
Black salt- 1 tspn
Powdered Sugar - 2-3 tspn
Citric acid powder/Nimbu ka satt - 1 tspn or less
Dry Red Chilies - 7-8 cut into halves
Dry Coconut slices - 1-2 tbspn (optional)
Jeera/Cumin seeds- 2 tspn
Rai/Mustard seeds - 2-3 tspn
Oil for frying - 400 gms roughly or little less

Instructions

Clean/Sieve the roasted poha and place it in a big tub/Vessel.
Clean/Sieve the puffed rice/murmura and add to the tub. Also add the roasted peanuts to this after removing extra skin. Then add the roasted split chana to it.
Seive/Clean the plain thin poha and keep aside for frying.
Heat oil in a heavy bottom kadahi. When oil becomes gull hot, add a handful poha to it and fry them.
Ensure oil is full hot, else poha will not puff. Initially you will see bubbles in the oil after adding piha. But soon they fiapoear and poha gets fried. Remove them using slotted spoon and drain excess oil.
And then add these fried poha to the tub containing roasted poha, murmura, peanuts etc.
Fry all poha this way and add the fried poha onto the roasted poha mixture.
After all poha is fried, fry the plain peanuts and add them to the tub onto fried poha.
If adding coconut thin slices, fry them too and add.
Next fry curry leaves and then the pudina leaves and add them too onto the mixture in the tub.
If more oil is remaining in kadahi, remove it and keep a tbspn oil in it.
Add dried red chilies, jeera and rai/mustard yo that oil and when it splutters, off the flame. Add 1 tspn of haldi and 1 tspn of red chili powder to this oil when it cools but warm.
Now add remaining masala over the mixture in the tub spreading all over. Salt, haldi, red chili, garam masala, sugar, jaljeera, black salt, powder citric acid etc and mix this all with the entire mixture upside down. But do it gently.
Add the tadka oil with haldi mirchi added also to this and mix evenly. The yellow red color of haldi and chili should be spread evenly on all over the poha mixture.
Add chana jor garam, plain boondi, plain sev to this. Mix all properly. Taste and adjust the seasoning as per your taste.
Note: You can add fried Corn chips or potato chips too.

Servings : 10
Ready in : 40 mins
Special Category : Super Food
Recipe Type : Snacks

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.