Happy New Year to all my readers!
Regular readers may know that I have been away from blogging for a while. With different priorities in life and juggling multiple tasks, blogging took a backseat and I was not able to post recipes. But with the start of the New Year, hopefully I can keep the momentum going and post recipes regularly.
I made this thin Poha chivda a while ago. Crispy beaten rice flavored with garlic, peanut and spices make a delicious snack to be enjoyed anytime. You can skip the garlic and add asafetida, but garlic gives a distinct flavor to the snack. Since this is not deep fried, it is a low fat snack that does not pack calories.
Interested in more chivda recipes? You can try the other snacks here:
Serves 3-4 people
- 2 cups beaten rice/poha/avalakki (thin variety)
- 2 Tbsp dalia split (Kadle pappu/hurigadle/chutney daal)
- 1/4 cup raw peanuts
- 5-6 garlic pods (peeled and crushed into small pieces)
- 2-3 dry red chillies (broken into 2 to 3 pieces)
- 1-2 green chillies (chopped)
- a pinch of turmeric powder
- 2 Tbsp Oil
- 5-6 curry leaves
- 1 tsp sugar
- 1 tsp mustard seeds
- 1 tsp jeera (cumin seeds)
- salt to taste
- In a flat pan lightly toast the thin poha over medium flame until the poha gets heat and becomes crisp. Keep stirring else it will get burnt. Transfer to a plate.
- In the same flat pan, add oil on medium heat. Add the mustard and let it splutter. Next add curry leaves, jeera, green chillies and dry red chillies.
- Add the peanuts and stir until it becomes crispy, next add the chopped garlic and mix until it turns light brown. (If not using garlic then use asafetida)
- Add dalia, pinch of turmeric powder, salt and stir.
- Add the toasted poha, sugar and mix well so that the seasoning coats evenly onto the beaten rice.
- Let it cool. Store in air tight container. Enjoy as is or with hot cup of tea or coffee.
This has a good shelf life, so make a big batch and store it in air tight container.
This is a kid friendly, easy to make snack which will please any hungry eater. I am glad to have stumbled upon this recipe while looking for kid friendly snacks. As you know coming up with a snack idea for the little ones that they will like can be a challenge. Even after putting in much effort the dish could be a hit or miss and might take multiple attempts or trials to come up with one that they really like.
When I saw the recipe, I knew the kiddo would like this. After all which kid would not like the combination of ketchup and paneer? I knew he likes bread and paneer, but then would he like this combination and would he be willing to try it out again? I tried it and not only the kiddo but the parents also loved it! So I am pretty sure I will be making this often.
Recipe Source: Adapted from Edible Garden
- 1 cup paneer (crumbled)
- 2 tsp ketchup
- 6 slices of bread ( I used whole wheat bread, you can use the white bread)
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala
- 1/2 tsp ginger+ garlic paste
- handful coriander leaves ( chopped finely)
- Salt to taste
- Take a medium sized bowl and add the crumbled paneer. Add red chilli powder, garam masala, salt and chopped coriander to this. Mix well with your finger tips.
- Now add the tomato ketchup and the ginger garlic paste. Mix again well until incorporated. The filling is ready, set it aside.
- Heat a tava on medium heat and get ready to prep the bread.
- On a chop board, take one slice and cut the sides of the bread to remove crust. Do this for the remaining slices as well.
- Using a rolling pin, roll the bread evenly until it gets flat on all the sides.
- Take a spoonful of the paneer mixture and place it in the center of the rolled bread. Arrange it in such a way that it does not stay in the center but is parallel to one of the side.
- Roll the bread all the way and brush the end with little butter, so that is sticks and edges are covered.
- Place these on the hot tava and pour oil onto the sides. Carefully turn them on all the sides so that the bread gets evenly toasted.
- Do that with the remaining bread slices. Cut them into two parts and serve hot with tomato ketchup