Chivda is a popular snack of Maharashtra and North Karnataka usually made of flattened rice/poha. It is then spiced with masala and jazzed up with other ingredients like peanuts, raisins, cashews etc.
When we talk about chivda, usually the picture of poha chivda comes to mind. But this chivda/mixture is made of Corn Poha. Please note that I am not referring either to the frozen corn or corn flakes (cereal). This Corn Poha is available in the Indian stores right and is usually placed next to the regular poha. It is yellow in color and is bigger, puffed than the regular poha.
This corn poha does not absorb oil like the regular poha chivda. I prefer this over the regular poha chivda. I also prefer the deep fried version rather than the toasted or the micro wave version and it does not have the real taste. There are tons of ways of making it, but this is how my Mom makes it and I usually follow this method.
The credit for these pictures goes to DH. He is an avid photographer but thanks to some pestering from certain somebody he has been showing interest in food photography. 🙂
- 2 cups Corn Poha/Pressed Maize
- ½ cup Peanuts/ Groundnuts
- 2 tsp Fennel seeds
- Cashews/raisins (optional)
- Oil for Deep frying
- 1 tsp Red Chili Powder
- 1/4 tsp Turmeric Powder
- A pinch citric acid (optional)
- 1 tsp Sugar
- Salt to taste
- Masala Powder: In a small bowl mix together the ingredients for the Masala Powder. Check taste and adjust ingredients as needed. This has to be strong as this will be spread over the fried poha.
- Note: I prefer not to deep fry the cashews, raisins and fennel seeds. So for this take a small pan, heat about 1 Tbsp of oil and fry peanuts until light brown and crispy. Keep side. Then fry the curry leaves, cashews, raisins and fennel seeds. Mix them all together and keep aside.
- Now deep fry the corn poha. Heat oil in a big deep frying pan over medium heat. Keep all the things needed for deep frying handy. Also keep a big plate covered with paper towel.
- Divide the Corn Poha so that it can be fried in 3-4 batches. First put in about 4-5 of them and see if they puff up, if it does then it has reached the right temperature.
- Deep fry the first batch and transfer to the plate. Use more papers as required to drain the oil.
- Take about 1 tsp of the masala powder and sprinkle over the fried corn poha and mix well. The masala should be added to poha when it is hot as it sticks better.
- Next deep fry the next batch of corn poha, transfer to the plate and sprinkle another spoon of masala and mix well. Repeat until the poha is finished and mix well.
- Add the fried cashews, raisins, curry leaves, fennel seeds to this. Add the masala powder more as needed and mix.
- Note: You can also add some readymade savory sev and savory boondi to this.
- Let this cool and then store in dry airtight containers.
This recipe here is adapted based on our very own Aloo Tikki. The other day I had some left over cooked garbanzo beans/chickpeas and based on this idea of Falafel I combined this with the regular Tikki dough and made these Chana Aloo Tikki. Adding mashed chana does not make difference to the taste, but the good thing is that it provides good nutrition as it is rich in protein and fiber.
The kiddo has been showing interest in this snack (crossing fingers!). So I even sometimes pack this as a side item for his lunch box. I prepare the dough the previous night and in the morning I make few and pack them in his lunch box.
Now, you can be creative and add some veggies like cabbage, carrots to this and make it even healthier. You can also substitute garbanzo beans with the legume/bean of your choice. This can be had as an afternoon snack with some hot tea. It tastes good with ketchup.
- 3/4 cup cooked garbanzo beans/ canned is also fine
- 1 big potato (peeled and boiled)
- ½ cup chopped onion
- 1 tsp red chilli powder
- 1 tsp Aamchur powder (optional)
- 1 tsp Jeera (cumin seeds)
- 1 Tbsp coriander leaves (chopped)
- 1 cup bread crumbs
- (If using the canned beans then ignore this step) Soak the garbanzo beans in enough water overnight. Pressure cook the beans until it is soft (not mushy).
- Drain the water and then using a potato masher mash the beans until there are no lumps.
- Similarly mash the potato (peeled and boiled) and keep aside.
- On a big plate combine mashed potato, beans along with the other ingredients (except oil and bread crumbs) well making sure there are no lumps. Taste for seasonings and adjust taste.
- Heat a flat bottom pan (preferable non-stick) and spread around 1 tsp of oil.
- Divide this mixture into big lemon sized balls, take one and using the tip of your hands flatten it.
- Coat this thoroughly in the bread crumbs on both sides and place them on the pan. Continue the same process for the remaining balls.
- Put little oil around each patty and cook until it is done.
- After one side is cooked, gently turn it on the other side and let it to cook. Transfer to plates after they are evenly browned on both sides. Eat with ketchup!
Raw or Young Jackfruit as the name suggests is a smaller version of ripe jackfruit. It is called as ‘Kadgi/Chakko’ in Konkani and widely used in Konkani cooking. The raw jackfruit has mild flavor, with unique thick green texture and unlike the ripe fruit does not have a sweet taste and goes well in making curries. Growing up, this used to be one of my favorites and I used to love dishes made from it. Friends and relatives who had jackfruit trees would gladly share it with us as and when available. The young jackfruit is usually available in specialty stores called the Mangalore stores.
Continue reading →