— SUITABLE FOR PURE VEGETARIAN FOOD —
chivda masala is a blend that is used for preparing Maharashtrian style pounded/puffed rice snack called chivda. With chivda masala and the recipe given here, it becomes very easy to prepare most types of chivda.
Cumin Seed, Coriander Seed, Sesame Seed, Fennel Seed, Mustard Seed, Turmeric, Clove, Asafetida, Cinnamon, and Mace.
To get a good idea of how much to use check the recipe in the QUICK RECIPE tab. Adjust usage according to what you put in your chivda mixture.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
500 gm Rice-flakes/poha
250g Ground-nut | shelled, raw with or without skin, split or whole
1 cup Coconut | dried, cut into thin 1″ strips
50g Cashew-nut | small-sized, raw, unsalted, split
50g Almonds | with skin, whole or cut into pieces
5g Curry leaf
Keep ready in a small bowl a mix of 3 tsp of red chili powder and 3 tsp of table salt.
Heat 3 cups oil in deep fryer over high heat. When the oil is hot reduce heat and using the fryer basket fry the rice-flakes in batches, ensuring that the rice does not over fry*. Place the fried batches in a vessel and as soon as all the frying is done immediately add the red chili salt mix—from Step 1—and mix thoroughly. The deep fried rice-flakes should be hot when this mixing is done so that the red chili and salt adhere well to the rice.
Using the same hot oil in the fryer deep fry the other ingredients separately till brown. Mix all of them and keep aside.
Put 1 Tbs oil—you could get it from the fryer—in a karahi and add 50g of chivda masala. Start heat at medium, when the oil starts to heat stir-fry the masala till it looks brownish. Add all the deep fried ingredients—from Step 3. Mix well with the masala. Turn off heat and immediately add the fried rice-flakes and mix all the ingredients well so that they are almost evenly distributed. The chivda is ready.
* Frying in batches will help to ensure that some of the rice does not get over fried. When you put the rice-flakes it will first sink down into the oil and as it get fried it will surface up. As soon as all of it surfaces up, remove it.
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