Maharashtrian style Chiwda recipe with poha(flaked rice) and murmura(puffed rice) – Diwali snack recipes

          When we were in Maharashtra,people used to make huge boxes of chiwda for diwali . They were many variations of chiwda made. It used to be exclusively with puffed rice or just flaked rice. Other ingredients were excluded or added according to their choice. I am not too fond of this snack, but neither can I stop polishing off the bowl if served to me. Its a quite addictive tea time snack. I especially love the poona variety which is made out potatos or even the Nashik ones which is a spicy flaked rice mixture.


When I was in India for Diwali three years back, our Maharastrian cook made this chiwda along with the delicious karanjis which I have already posted. Thankfully I remembered how she had made this and I made them for diwali this year. Its very simple and very quick to make too! Add more roasted nuts and maybe even raisins to make it a exotic snack.

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Maharashtrian style Chiwda recipe with poha(flaked rice) and murmura(puffed rice) - Diwali snack recipes Yum
Course snack
Cuisine north indian
Cook Time 20 minutes
Servings
Ingredients
Course snack
Cuisine north indian
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Heat the oil for deep frying .
  2. When it is hot, lower the flame a little.
  3. Add the poha/aval.
  4. Remove it from the oil as soon as as it is fried.
  5. Be quick as it will burn or turn brown if over fried.
  6. Collect in a big vessel or air tight container.
  7. Heat another pan.
  8. Add the murmura/pori.
  9. Add a tablespoonful of hot oil(from the pan which you just deep fried).
  10. Mix and roast for 4-5 minutes till the murmura turns crispy.
  11. Empty the roasted pan into the vessel along with the poha.
  12. Add a tbsp of oil .
  13. When hot, add the curry leaves and green chillies.
  14. Fry for 4-5 minutes till it scalds nicely.
  15. The colour of chillies turns pale green(white) and the curry leaves are crispy.
  16. Add the asafoetida.
  17. Add the peanuts and roast well for around 3-4 minutes.
  18. Add the turmeric powder and salt. Mix well.
  19. Add the peanut mixture to the murmura/poha mixture.
  20. Close the vessel with a lid.
  21. Shake the vessel nicely for 4-5 minutes till the spices are well coated and combined uniformly.
  22. Store in a airtight container.
  23. You can have it as a tea time snack.
  24. Notes and tips-
  25. You can also add garlic. crush some garlic cloves and fry them along with the green chillies till it browns slightly.
  26. You can add cashewnuts and roasted gram also along with peanuts.
Recipe Notes

Readymade chiwda masala can be added for a storebought spicy taste.

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