Namkeen Poha Chivda: Crunchy Snack
A simple and crunchy Diwali snack.
Thin Poha (flattened rice) – 2 cups
Peanuts – 1/2 cup
Dalia (roasted chana dal) – 1/2 cup
Cashews – 1/2 cup
Golden raisins – 1/4 cup [OPTIONAL]
Garlic cloves – 4 minced
Curry Leaves – 15
Asafoetida (hing) – 2 pinch
Green chilies – 2 finely chopped
Dried coconut flakes – 1/4 cup
Mustard seeds – 1 tsp
Turmeric powder – 1 tsp
Sugar fine – 2 tbsp
Salt as per taste
Oil for tempering – 2 tbsp
- In a microwavable plate, dry roast half poha in microwave for 2 minutes on high. Repeat the same for other half. Keep aside.
- In a pan, heat oil. Now add mustard seeds, when it starts splattering, add minced garlic. Saute for 2 minutes.
- Add asafoetida powder, green chilies, peanuts, dalia, cashews, raisins, coconut flakes and curry leaves. Saute for few minutes.
- Now add turmeric powder and mix well. Also add roasted poha to the pan, mix well.
- Finally add salt and sugar and keep mixing gently. Take it off the heat or it will burn.
- Cool the mixture completely and store it in airtight container. It can be stored for a couple of weeks if kept airtight.
Enjoy this crunchy snack with Masala tea or Kesariya chai.
Ingredients: [For Approx.30 laddoos]
Fine Rava/Sooji – 2 cups
Butter/ Ghee – 1/2 cup
Shredded Dry Coconut – 1.5 cups
Sugar – 1.5 cups
Evaporated Milk – 1 can
Cardamom Powder – 1 tsp
Saffron – 1 pinch
Golden raisins – ¼ cup
Cashew/Almond– ½ cup
- In a pan, heat 2 tbsp butter/ghee. Lightly roast raisins, almonds and cashews. Drain on kitchen towel. Coarsely chop nuts and keep aside.
- In the same pan, add the remaining butter/ghee on medium heat. Add rava/sooji and fry until you get the nice roasted rava aroma.
- Add shredded coconut and sugar and mix well on low heat for a minute.
- Now add raisins, nuts, cardamom powder and Saffron. Mix well.
- Add evaporated milk and turn off the stove. Keep mixing for few minutes until the evaporated milk is well incorporated.
- Pour the mixture in a bowl or thali. Let it cool till its managable. Do not cool completely.
- Take small amount of the mixture in your palm and make lemon size balls.
Namkeen Karele is an attractive treat that tastes as good as it looks. It is flaky, crunchy and super delicious. I bet not only kids, grown-ups get tempted to grab some of them. I have learned this recipe from my mother-in-law few years back. Since then, I try making them during festivities.
For 50 pieces approx.
All purpose flour (maida) – 1.5 cups
Whole wheat flour – 1/2 cup
Vegetable oil – 3 tbsp
Cumin seeds – 1 tsp
Ajwain – 1 tsp
Salt as per taste
Water (enough to make firm dough)
Cooking oil to fry
- Combine all purpose flour, whole wheat flour, cumin seeds, ajwain seeds, vegetable oil and salt.
- Mix together well and add water very slowly to make dough. Knead well to make it a little firm dough (puri kind).
- Keep the dough aside for 10-15 minutes.
- Take a small ball out of this dough and roll a small puri.
- Cut it vertically, but take care not to cut all the way. Do not separate the cuttings.
- Slowly roll the slit puri and gently twist both the sides to give it a karela shape.
- Repeat the above process to make all the karelas.
- Fry them carefully in medium hot oil.
Serve them any time with tea of coffee.