A colourful, healthy and tasty chivda for Diwali!
Ingredients
- Bhajke pohe (roasted flattened rice, not murmura): 3 cups (easily available in the market)
- Oil: 4–5 tsp
- Roasted peanuts: 1/2 cup
- Roasted almonds: 1/2 cup
- Roasted daliya (dale): 1/2 cup
- Curry leaves: 1/4 cup
- Hing (asafoetida): 1/2 tsp
- Turmeric powder: 1/4 tsp
- Green chillies: 3–4, or to taste
- Coriander powder: 2 tsp
- Cumin powder: 1 tsp
- Mango powder (amchur): 1/2 tsp
- Red chilli powder: 1 tsp, or to taste
- Salt: 1 tsp
- Powdered sugar: 2 tsp
Colourful boondi
For a twist, I made small, flat boondi from besan, coloured with spinach and beetroot pulp. For each colour, mix 4 tsp of besan, 2 tsp of spinach or beetroot pulp and a little salt with water to make a batter of dropping consistency. Make the two coloured batters, fry them into boondi and mix them into the chivda!
Method
- Heat 5 tsp of oil in a heavy-bottomed pan.
- Add the peanuts, almonds, dale, green chillies and curry leaves.
- Stir well until crispy, then set aside.
- Dry roast the bhajke pohe for 2 minutes and add them to the peanut mixture.
- Put the remaining oil in a bowl, add all the dry spices and mix well.
- Add this paste to the chivda and mix thoroughly.
- Add the coloured boondi and mix.
Enjoy this colourful and healthy chivda!
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