Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 4 Servings

Chiwda is easy to carry and with a long shelf life. It is usually made by deep-frying the ingredients. It is a mixed snack of many ingredients and there is no fixed proportion or fixed ingredient list. The poha chiwda is very popular during Diwali in Maharashtra.

Try this roasted version of crunchy and light chiwda.

Ingredients

• Thin rice flakes/Thin poha: 2 cups
• Peanuts: ½ cup
• Sunflower seeds: ½ cup
• Pumpkin seeds: ½ cup
• Sesame seeds: ¼ cup
• Dry coconut slices: ¼ cup
• Green chili: 2 nos(sliced)
• Rock salt: to taste
• Cold-pressed coconut oil: 1 tsp
• Hing: 2 pinches

Method

• Heat oil and add green chilli, salt, and hing. Fry until green chilli slices are fried crisp. Set aside.
• Dry roast all the other ingredients one by one until crisp.
• Mix the dry roasted ingredient to the fried chilli mix until thoroughly mixed.
• Cool and store in an airtight jar.

Eating guide:

• Food group: grains and seeds.
• Good as a travel snack or anytime snack to beat hunger.
• Seeds contain fiber and good fats.

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