We Indians can never miss a cup of Chai in the evening along with some tea snacks. A long list of varieties are available but here I am happy to share a low calorie chivda recipe using poha. The masala that I prepared here can be used for any type of chivda or mixture you prepare.
We can prepare this and store in an air tight container for a perfect snack to satisfy your tea time cravings. My hubby was so happy and gave double thumbs up for this delicious and healthy quick snack. I did not take any step by step pictures this time as this was unplanned preparation but promise to update step by step pictures soon.
For Mixture masala:
1 teaspoon roasted fennel powder
1/2 teaspoon black salt
1/2 teaspoon turmeric powder
1/2 teaspoon salt
3/4 teaspoon red chili powder
2 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
(You may not be in need of using the entire masala for the recipe)
2 cups white rice flakes, thicker
1 teaspoon unroasted coriander seeds
1/4 cup roasted split gram
2 tablespoon vegetable oil
1/4 cup black raisins
1/2 cup raw ground nut
2 tablespoon cashew nut
3 full strips curry leaves, teared
- In a small bowl add the ingredients given under "For Mixture Masala". Add Fennel powder, black salt, turmeric powder, salt, chili powder, sugar, garlic powder, onion powder. Stir well to combine and keep aside.
- In a small sauce pan, heat oil on medium heat. Add peanuts and roast them until brown. Switch off and keep aside.
- Take a aluminium baking tray or 8" baking tray. Add the rice flakes, coriander seeds, roasted split gram, black raisins, cashew nut, curry leaves, roasted peanuts with oil. Stir well sprinkling prepared mixture masala little by little (you may not need the entire masala, taste as you stir and add accordingly).
- Heat up your conventional oven on its lowest temperature. My oven's minimum temperature is 170'F, so I heated up my oven in the same temperature. Keep the baking tray on the top shelf of the oven and let it get toasted for 45 to 60 minutes, stirring everything in 15 minutes interval. Once done remove and let it cool down and store in an air tight container.