Khatta Mitha Chivda Recipe - Sweet Sour Poha Namkeen Recipe
Try this Khatta Mitha Chivda Recipe - Sweet Sour Poha namkeen recipe, or contribute your own.
Try this Khatta Mitha Chivda Recipe - Sweet Sour Poha namkeen recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Coarsely crush the tatri chunks using a mortar pestle.
- Place a wok on flame and pour some oil into it.
- Oil should be very hot for frying poha.
- When the oil gets heated, put some poha into it.
- Don't crowd the oil.
- Keep flipping the poha and fry them till they turn crisp.
- Fry them on high flame.
- Once the poha is fried aptly, transfer it on a sieve placed over a bowl so that the excess oil gets drained into the bowl.
- Keep the flame on low while taking them out.
- Similarly, fry the rest of the poha.
- Strain the oil to remove the particles of poha.
- Pour the oil back into the wok and drop the peanuts into it.
- Keep stirring the peanuts continuously and fry them on medium-low flame until they turn golden brown in colour.
- Peanuts have turned golden brown and fragrant.
- It took 6-7 minutes to fry them.
- Turn off the flame and transfer them on a sieve placed over a bowl so that the excess oil gets drained back into the bowl.
- To make the spice mix for the namkeen, take sugar, salt and coarsely crushed tatri in a mixer jar.
- Churn everything together to make a fine powder.
- Masala powder is now ready.
- Strain the oil and pour 1 tbsp of oil into the wok.
- Add turmeric powder into it.
- Turn on the flame and saute the turmeric powder.
- Then turn off the flame.
- Add fried poha into the wok along with fried peanuts, raisins, namkeen sev and masala powder.
- Mix everything really well.
- Keep stirring the namkeen mixture until the yellow colour of turmeric becomes even.
- Once the namkeen is mixed nicely, transfer it to a bowl.
- Khatta meetha poha namkeen is now ready.
- Serve this sweet-tangy and lip-smacking khatta meetha poha namkeen as it is.
- Keep this namkeen in open for 4-5 hours until it cools down completely then store it in an airtight container and use it within 2-3 months.
- Enjoy!
The ingredient list specifies flattened rice, peanuts, and seasonings, but it leaves out how punishing high-heat oil can be on delicate starches. Flattened rice expands instantly upon contact with heat, meaning overcrowding the wok drops the oil temperature and leaves the grains greasy instead of crisp. Work in small batches using a wire mesh skimmer to retrieve the flakes rapidly. Temperature control dictates success here. Oil must shimmer before the rice touches it, yet peanuts demand a moderate flame over six to seven minutes to cook their interiors without burning their skins. Crushing citric acid chunks, known as tatri, into sugar and salt creates a fine powder that clings uniformly to the dry surfaces of the fried components. Turmeric requires a brief bloom in a single tablespoon of residual oil, but remove the pan from the direct heat source before adding the spice to prevent acrid scorching. Once combined, leave the mixture completely uncovered for four to five hours. Trapping residual heat inside an enclosure creates condensation, which rapidly softens the crisp texture you worked to achieve. Transfer the cooled mixture into an airtight vessel, where it maintains structural integrity for up to three months. Pair this crunchy snack with unsweetened hot chai to balance the intense acidity of the citrus seasoning.
