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Chiwda




Source of Recipe


the web


Recipe Introduction


This Indian snack is spicy but not hot. Add more nuts if you like, and an extra tablespoon or two of oil will boost the flavors.


List of Ingredients




1/2 cup flaked coconut (or strips, or shreds)

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1/3 cup raw peanuts

1/3 cup raw cashews

1/3 cup raw almonds

1/2 cup raisins

2 cups poha (see Note) or puffed rice

1 1/2 teaspoons salt

1/4 teaspoon turmeric

1/2 teaspoon cayenne or red chile powder



Recipe



Toast the coconut on a baking sheet under the broiler or in a toaster oven, stirring often, until golden. Set aside.

Heat the oil in a large frying pan over medium heat, then add the cumin and mustard seeds. Add the nuts and cook until golden brown; add the raisins and remove from heat.

Heat the poha in another large skillet over medium heat (if you're using puffed rice, skip this step). Stir frequently, until the flakes are crisp, about 5 to 8 minutes. Remove from heat and stir in the salt, turmeric and cayenne. Add this mixture and the coconut to the nuts and mix well. Let cool.

Store in an airtight container.

Yields about 4 cups

Note: Poha is flaked or flattened rice; it can be purchased at Indian grocery stores.