Jhatpat Chiwda

OK now what do I say about Chiwda. For once I am lost for words. I mean there is so much to say about this snack that I just cannot say enough. Chiwda for a marathi person is not just a snack, its something very close to his heart, it is I would say a significant icon of maharashtrian culture. I would go one step ahead and say that every single maharashtrian person loves chiwda in some form or the other. And believe me there are a lot of types of Chiwda. Chiwda in its simple form is eaten as a daily evening snack with tea whereas the fancy chiwdas are made durings weddings and festivals like Diwali. And the best chiwda is the one made at home. As a child and even today my favorite pastime is to read a good book and gobble bowls and bowls of freshly made chiwda along with it. I remember my mother made tons of it and it was all gone in a couple of days. So you see I have to share with all you something that I love so much.

Very Simple Ingredients:

250 gms thin flaked rice (Poha)

1/2 cup peanuts

2 tblspns broken or whole cashewnuts (optional)

2 tblspns roasted split gram

2 tspns mustard seeds

2 tspn coriander seeds

3-4 green chillies or 2tspn red chilli powder(each chilly cut into 3-4 pieces)

1/2 tspn asafoetida (hing)

1 tblspn powdered sugar

1 tspn turmeric powder

10 -12 curry leaves

2 tblspns dry coconut chips

1/2 cup oil for the tempering

2 tblspns oil for roasting the poha

salt as per taste

Procedure:

In a large pan heat 2 tblspns of oil and add the poha. Roast the poha on a gentle heat turning it frequently till it becomes very crisp. Remove the roasted poha onto a plate and set aside. Now clean the same pan with a dry cloth or a kitchen tissue and heat 1/2 cup of oil for the tempering. Once the oil is hot, lower the heat and add the peanuts and let them fry for a minute,then add the roasted gram ,cashew nuts and coconut chips and fry again for a few seconds. Always keep the heat low.Next add the mustard seeds, asafoetida, corainder seeds, curry leaves, turmeric and green chilly pieces. Fry for a few seconds and turn off the heat.Now add the roasted poha to this tempering, add the salt ,sugar and red chilly powder(if you are using this instead of green chillies) and mix thoroughly but with a light hand. Once the chiwda is well mixed check the taste and it is ready to eat. Let it cool ,then store in a airtight container. Will keep very well for 2 weeks at least if not more.