Best Recipes: Dry Snacks

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Thin Poha Chivada

Traditionally in Maharashtrian homes, Poha Chivada is made in two ways, viz. one by deep frying the thick Poha and one by dry roasting Thin Poha, which is also a low fat version. It is generally served with Tea or during afternoon snacking. It is a must in Maharashtrian homes during Diwali.

Approx. Time: 1 hour

Ingredients:
For the Chivada
1 Kg Thin Poha (Flattened Rice)
1 cup Peanuts
1 cup Roasted Gram (Dala/Daliya)
1 Cup Dried Coconut slices
1/4 cup Cashew Nuts
1 tspn Sugar
Salt to taste

For the Tempering:
Half cup Oil
1 tspn Mustard Seeds
1/2 tspn Asafoetida
1 tspn Turmeric Powder,
12 finely chopped Green Chilies
2 springs Curry Leaves

Method:

Take Poha in a pan and dry roast it on medium flame till it becomes crisp. Stir continuously to avoid buring. Alternatively, you may microwave small lots of Thin Poha for approx. 1 + 1 minute for each lot. Transfer it in a bowl and allow it to cool. The Poha will become crispy after some time.

Then take oil in a pan and heat it on medium flame. Simultaneously fry the Peanuts, Roasted Gram, dried Coconut slices and cashew nuts in the oil. Drain and transfer it to other bowl.

Now in the same Oil add the Mustard seeds. Once it starts spluttering, add asafoetida, Turmeric Powder, chopped Green Chillies and Curry leaves. Saute it for a minute and add fried Peanuts, Gram, Coconut Slices and Cashews. Mix well and add dry roasted Poha to the mixture. Turn the flame to low and mix well. At the end add Salt and Sugar to the Chivada. Cool it and store it in an airtight container. It can be stored outside refrigerator for approx. a month.

Notes:
1. Sun-drying of Poha before making Chivada helps in reducing breakage of Poha during dry roasting.
2. Sugar should be added in the end only to avoid caramalization.
3. The Chivada can be flavoured with Garlic by adding finely chopped Garlic in the tempering. You may also add a pinch of Garam Masala / Coriander- Cumin Powder to the tempering.
4. You may also add Puffed Rice to Chivada. It should be dry roasted and to be added along with Poha.

Stepwise Pictorial:
Stepwise Pictorial is not available for this post.Regret for the same.

Traditional Marathi

Minty Potato Mixture

Minty Potato Mixture is a good tea time dry Farsan and can be stored for days.

Ingredients :
1 cup mashed potatoes
1 cup Gram flour (Besan)
1 tspn Chaat masala
Salt to taste
1 tspn Pepper powder
1 tspn Black salt (Kala Namak)
1 tspn Asafoetida Hing
2 tbspn Oil

Other Ingredients:
1 cup Mint leaves
1/2 cup Peanuts
1 No chopped green chilly
1 cup Salted Boondi
1 tspn Red chilly powder
Salt to taste

Oil for frying

Method:

To make Potato Sev:

Mix mashed potatoes, Gram flour, salt, pepper powder, black salt, asafoetida in a bowl. Add some oil to the mixture and make small cylindrical shapes of the dough. Place the cylindrical shape into Sev maker mould.

Take a pan and heat some oil. Pass the dough through the Sev maker and let the Sev drop in the hot oil. Fry the Sev on medium flame till the Sev turns golden brown and place it on tissue paper. Now fry mint leaves, peanuts and green chilly separately in the same oil.

To make Minty Potato Mixture:

Mix all the ingredients in a bowl. Add the Boondi into it and mix well. Sprinkle some red chilly powder and salt to taste. Store it in an air tight container.

Notes:

The above mixture can be stored for approx 20 days.

Ensure that while frying, the water content from mint leaves and green chilles gets totally evaporated.

Stepwise Pictures:

Sending this entry to Nivedhanams Joint event - Only - Crazy for Potatoes conducted in association with Foodelicious,

Dry Snacks

Mava-Peanut Kachori

This is the recipe of regular Kachori with a twist. It has unique ingredients like Mava and Peanuts. It tastes awesome and I am sure that it will make a good t time snack for your guests.

Yields 25 pieces (Approx)

Ingredients :

For the Stuffing :

2 tbspns Oil

3 tbspns Bengal Gram flour (Besan)

1/2 cup Mava (Khoa / Khava)

5-6 Cloves

1/2 cup roasted & depeeled Peanuts

1 tspn Cinnamon powder

4 tspns Coriander-Cumin powder

1/4 tspn Citric Acid (Nimbu phool)

1/2 tspn Turmeric powder

1 tspn Red chilly powder

1 tspn Black pepper powder

4 tspns powdered Sugar

Salt to taste

2 tspns water

For the Cover :

2 cups All purpose flour (Maida)

2 tbspns Ghee

Salt to taste

Water as required

Oil for frying

To serve with :

Curds

Green Chutney

Sweet Chutney

Yellow Sev

Method :

For the Stuffing :

Heat oil in a pan. Add Bengal Gram flour to it. Roast it for 15 minutes or till it releases aroma. Transfer it into a bowl. Then dry roast the mava, till it starts releasing oil. Now take cloves in a pan and dry roast it. Add the peanuts and roast it for 5 minutes along with the cloves. Allow it to cool. After cooling grind it into powder.

Mix roasted Bengal gram flour, roasted mava and Peanut powder into a bowl. Now add Cinnamon powder, Coriander-Cumin owder, Citric acid, Turmeric powder, Red chilly powder, Black pepper powder, powdered Sugar and Salt to it. Mix well and add a tspn of Water. Set it aside for using it in Kachori.

For the Cover :

Take All purpose flour in a large bowl. Add Ghee and salt. Mix it well. Then add some water and knead it into a dough that has medium tightness. Rest the dough for 10 to 15 minutes.

To make Kachori :

Make a small lemon sized ball from the dough and roll it in into circular shaped roti . Place a tbspn of stuffing over it. Now gather all the sides of the circle and join it. Keep the gathered side downwards and roll the opposite side with the help of rolling pin. Heat oil in a pan. Once the oil is hot, reduce the flame to medium. Deep fry the Kachori till it is golden in colour. Let it cool and transfer it into an Air-tight container. Serve it with tomato ketchup / Green Chutney & Sweet Chutney.

Notes :

Alternatively, at the time of serving prick it and pour some Curds, Green Chutney, Sweet Chutney and Sev over it.

The Kachori kept in an Air-tight container lasts for 4-5 days.

Stepwise Pictures :