Ginger Garlic Chiwda
This Ginger Garlic Chiwda recipe is a great option for Diwali. Sweet, Salty and full of flavours.
Ingredients
Garlic cloves --------------- 12-15 (sliced)
Ginger --------------------- 2 inch (julienne)
Pressed rice (poha) ------- 3 cups
Raw peanuts --------------- 1 cup
Cashew --------------------- 1/4 cup (halves)
Raisin ----------------------- 1/4 cup
Dry coconut ---------------- 1/4 cup (sliced)
Curry leaves --------------- 10-12
Green chilleis -------------- 4 slit
Turmeric powder----------- 1/2 tsp
funnel seeds --------------- 1/2 tbsp
Black salt ------------------ 1/2 tsp
Red chilli powder ---------- 1/2 tsp
Powder sugar -------------- 1 tbsp
Salt to taste --------------- :)
Oil for shallow frying
Step 1. For chiwda masala, lightly dry roast the funnel seeds, just a little. Make it powder in a mortar and pestle, take it out in a bowl now add powder sugar, black salt, turmeric powder, red chilli powder and salt. keep it a side.
Step 2. Heat some oil in pan and shallow-fry peanuts, cashewnuts, raisins and dried coconut, all of them separately. Fry till they become golden and crisp. Drain extra oil with the help of absorbent paper, sprinkel some chiwda masala.
Step 3. In the same pan fry ginger and garlic, add oil if needed. Saute till they become golden and crisp. Add green chillies and curry leaves and mix well. Drain extra oil on an absorbent paper, speinkel some chiwda masala
Step 4. In same pan add generous amount of oil, start frying poha on high flame. Drain extra oil on an absorbent paper, sprinkel some chiwda masala.
Step 6. Now take a big bowl and add all the fried items, peanuts, cashewnuts, raisins, dry coconut, ginger, garlic,g chillies, curry leaves and poha. Sprinkel the masala little by little and keep on tossing a toss so that masala mix with everything evenly.
Step 7. Let them cool completely before you serve it. Store it in an airtight container.
Ingredients
Garlic cloves --------------- 12-15 (sliced)
Ginger --------------------- 2 inch (julienne)
Pressed rice (poha) ------- 3 cups
Raw peanuts --------------- 1 cup
Cashew --------------------- 1/4 cup (halves)
Raisin ----------------------- 1/4 cup
Dry coconut ---------------- 1/4 cup (sliced)
Curry leaves --------------- 10-12
Green chilleis -------------- 4 slit
Turmeric powder----------- 1/2 tsp
funnel seeds --------------- 1/2 tbsp
Black salt ------------------ 1/2 tsp
Red chilli powder ---------- 1/2 tsp
Powder sugar -------------- 1 tbsp
Salt to taste --------------- :)
Oil for shallow frying
Step 1. For chiwda masala, lightly dry roast the funnel seeds, just a little. Make it powder in a mortar and pestle, take it out in a bowl now add powder sugar, black salt, turmeric powder, red chilli powder and salt. keep it a side.
Step 2. Heat some oil in pan and shallow-fry peanuts, cashewnuts, raisins and dried coconut, all of them separately. Fry till they become golden and crisp. Drain extra oil with the help of absorbent paper, sprinkel some chiwda masala.
Step 3. In the same pan fry ginger and garlic, add oil if needed. Saute till they become golden and crisp. Add green chillies and curry leaves and mix well. Drain extra oil on an absorbent paper, speinkel some chiwda masala
Step 4. In same pan add generous amount of oil, start frying poha on high flame. Drain extra oil on an absorbent paper, sprinkel some chiwda masala.
Step 6. Now take a big bowl and add all the fried items, peanuts, cashewnuts, raisins, dry coconut, ginger, garlic,g chillies, curry leaves and poha. Sprinkel the masala little by little and keep on tossing a toss so that masala mix with everything evenly.
Step 7. Let them cool completely before you serve it. Store it in an airtight container.
Happy Cooking :)
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