AuthorPooja SundariaCategoryHealthy, SnacksChiwda is a wholesome and healthy alternative to authentic fried snacks. This oats chiwda is completely irresistible and quick. It is the kind of snacks made during the festivals along with the sweet dessert.
This wholesome lip-smacking, sweet and tangy snack can be made within less than 10 min and I love to have with my masala chai. As an Indian, I like sweet and spicy both types of taste. So, I made various kinds of chiwda throughout the year; doesn't need any festivity.
You can enjoy it any time of the day. It has a crispy texture from roasted oats along with the nuttiness from the dry fruits, sweetness, from sugar and sultanas, lots of spices, flavoured with asafoetida, curry leaf (used dried ones but fresh can also be used) and tangy-ness from anardana.
It's always best to make homemade chiwda, tastes better than store-bought ones and also more healthy. I love to make my kind of snacks because my meal plate is not completed without namkeen or chiwda and papad, achar. In some way, I am a typical Marwari.
It's just utterly delicious, I couldn't stop myself from making this beauty again and again with lots of variations. Enjoy this quick and healthy snack when you have tea/coffee parties with your friends ( like I used to but not now). One of my best memories of home.
Happy Friday š
Ingredients
Instructions
Roast cashews, peanuts and pumpkin seeds in a pan till slightly brown and crunchy.
Roast coconut flax.
Now roast oats with one tbsp oil, till lightly golden on low flame.
Transfer into another bowl.
Add roasted assorted nuts, sultanas, sugar, salt, red chili, roasted coconut flax, salt and turmeric powder,Ā and anardana and mix well.
In hot oil add curry leaves and red chili. Fry till little crispier, remove and add into the bowl. In the same oil add green chilies and fry.
Add chilies and sesame seedsĀ into theĀ oats mixture.
Gently give it a good mix with a spatula and check the seasoning and give a good mix.
When the chiwda mixtures cool down transfer into an airtight container.
Note: Best to finish in 10 days.
Ingredients
Directions
Roast cashews, peanuts and pumpkin seeds in a pan till slightly brown and crunchy.
Roast coconut flax.
Now roast oats with one tbsp oil, till lightly golden on low flame.
Transfer into another bowl.
Add roasted assorted nuts, sultanas, sugar, salt, red chili, roasted coconut flax, salt and turmeric powder,Ā and anardana and mix well.
In hot oil add curry leaves and red chili. Fry till little crispier, remove and add into the bowl. In the same oil add green chilies and fry.
Add chilies and sesame seedsĀ into theĀ oats mixture.
Gently give it a good mix with a spatula and check the seasoning and give a good mix.
When the chiwda mixtures cool down transfer into an airtight container.
Note: Best to finish in 10 days.