In between all the craziness, it appears that autumn has disappeared and winter has arrived in it's stead! It's bitterly cold here with a nasty north wind bearing down on us. Ugh! I can actually hear it beating down the roof and windows. Double ugh! Time for a nice sweet milky cup of tea then! That's right, tea it is because it's the perfect accompaniment for a quick and easy Chivda that I was able to make last night.
4 cups puffed jowar | millet
1 cup moongphalli (peanuts)
7-8 kari patta (curry leaves)
1/2 tsp rai (mustard seeds)
1 tsp haldi (turmeric)
1 tsp chaat masala
1 tsp chini (sugar)
Salt to taste
2 hari mirch (green chilies), chopped fine
4 cloves lashun (garlic), chopped fine
3 tbsp oil
1/3 cup sunflower seeds
1/2 cup kismis (dark raisins)
- Preheat oven to 250F. Place the puffed jowar on a baking sheet lined with parchment paper. Toast in oven for 12-15 minutes. Turn off the heat.
- Heat oil in a wok. Reduce heat to a medium, add the garlic and fry until it begins to brown and turn crisp. Add the green chilies and curry leaves.
- When the garlic and green chilies both look crunchy, add the peanuts. Roast till golden brown, then add the raisins and sunflower seeds.
- Next add the turmeric, salt, sugar, and chaat masala. Blend well.
- Turn off the heat, and turn the toasted puffed jowar into the pan, stirring all the time.
- Stir gently until the puffed jowar is coated with the masalas, and the nut mixture is distributed evenly.
- Allow the mixture to cool completely.
- Store in an airtight jar.
Like this recipe. Tried it. Leave me a comment:)
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