Chewda Recipes
CHEWDA
Make and share this Chewda recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 20m
Yield 12 cups
Number Of Ingredients 14
Steps:
- Put the rice krispies in a large bowl.
- Fry the peanuts and cashew pieces in batches in the oil until light brown.
- (Take them out immediately, as they'll continue to cook a bit after you do!).
- Put them on top of the rice krispies.
- Fry the raisins in batches, until they puff-add to rice krispies mixture.
- In the leftover oil, pop the mustard seeds.
- Add the chilis and curry leaves (be careful of splattering when you do!).
- Heat on low flame for a couple of minutes, to temper the oil.
- Add the asafoetida-turn the flame off.
- Add the turmeric, cayenne, and cumin. Mix well.
- Add a couple of cups of the rice krispies/nuts/raisins into the pan to mix with spices.
- Put that back in the bowl with the rest of the stuff.
- Mix thoroughly, until you get a uniform color.
- Add sugar and salt to taste and mix again.
Nutrition Facts : Calories 537.2, Fat 36.7, SaturatedFat 5.8, Sodium 189.6, Carbohydrate 45.4, Fiber 4.3, Sugar 15.8, Protein 13.6
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- Take a deep pan and heat oil on a medium flame. When oil is heated, immerse the rice poha in the pan with a fine sieve. Deep-fry rice poha on a medium flame, until they become crisp.
- Meanwhile, rinse curry leaves, cashews and raisins separately in water. Then place them on a kitchen towel to dry. Once done, transfer them to different bowls and keep them aside.
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