MK loves his munchies, as you know from here. It’s been a while since I made any. And because we’re just recovering from a tiff, I thought I’d make some today.
I don’t really care much for anything that comes out of a jar (unless my mum or gran make it). But today, I popped some warm, crispy chivda in a paper cone and tossed it with some freshly chopped onion and cilantro, and squeezed a lime over it, and sat by the window, munching on the stuff, watching my bougainvillea begin to bloom, and thanking god for the man I married.
- 5 cups of poha (flattened rice; the thin, chivda variety)
- 3/4 cup of peanuts
- 3/4 cup of split, roasted gram
- 1/4 cup of raisins
- 1/4 cup of cashew nuts, halved
- 1/2 cup of dried coconut, slivered
- 3 sprigs of curry leaves
- 4-5 green chilies
- 1 tbsp. coriander seed powder
- 1/2 tbsp. metkoot
- 1 tbsp. red chili powder (optional)
- 2 tsp. mustard seeds
- 1/2 tsp. asafetida
- 3/4 tsp. turmeric powder
- salt to taste
- powdered sugar to taste
- 2 tbsp. ghee (you could use oil; but the chivda will last longer and fresher if you use ghee)
- Get out all your ingredients and measure them.
- Heat the ghee in a large wok.
- Put in the mustard seeds and wait for them to crackle.
- As soon as the mustard seeds start popping out of the wok add the green chilies and curry leaves, quickly followed by the asafetida and turmeric powders.
- Follow this up with the peanuts and coconut. Fry for about a minute until the coconut begins to turn golden.
- Add the gram and cashews and fry for another minute.
- Turn down the heat and add the coriander powder and red chili powder and fry for a few seconds until fragrant.
- Toss in the raisins, followed quickly by the flattened rice or poha.
- Season with salt, metkoot, and sugar.
- Toss very lightly until evenly colored and crisp.
- Cool completely before storing in an airtight jar.
- Eat by itself at tea time or toss with chopped onions, tomatoes, freshly grated coconut, cilantro, and a squeeze of lemon for a lazy afternoon sack.