My kid has always been a fan of snacks, as many are aware. It’s been some time since I last prepared any. Given that we’re just getting over a minor disagreement, I felt today was the perfect day to whip up some.
I’m not particularly fond of store-bought snacks, but there’s an exception for anything homemade by my mother or grandmother. Today, I decided to serve freshly made, crunchy chivda in a paper cone. I garnished it with freshly diced onions and cilantro, drizzled some lime juice, and enjoyed it while gazing at my blossoming bougainvillea. It was a moment of gratitude for the wonderful partner I have in life.
- 5 cups of thin poha (flattened rice suitable for chivda)
- 3/4 cup peanuts
- 3/4 cup roasted split gram
- 1/4 cup raisins
- 1/4 cup halved cashew nuts
- 1/2 cup slivered dried coconut
- 3 curry leaf sprigs
- 4-5 green chilies
- 1 tbsp. coriander seed powder
- 1/2 tbsp. metkoot
- Optional: 1 tbsp. red chili powder
- 2 tsp. mustard seeds
- 1/2 tsp. asafetida
- 3/4 tsp. turmeric powder
- Salt and powdered sugar as per taste
- 2 tbsp. ghee (oil can be a substitute, but ghee ensures longer freshness)
- Prepare and measure all ingredients.
- Heat ghee in a sizable pan.
- Add mustard seeds and wait for them to splutter.
- Quickly introduce green chilies and curry leaves, followed by asafetida and turmeric.
- Incorporate peanuts and coconut, frying until the coconut turns golden.
- Add gram and cashews, frying for another minute.
- Reduce heat, add coriander and red chili powders, and stir until aromatic.
- Mix in raisins and poha.
- Season with salt, metkoot, and sugar, ensuring even distribution.
- Allow to cool before transferring to an airtight container.
- Enjoy as a standalone snack or with added veggies and a lemon squeeze for a relaxed afternoon treat.
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