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!
My Culinary Journey: Mastering the Art of Khatta Mitha Chivda
As a busy working mom, finding time for elaborate cooking is often a challenge. But that doesn't mean I have to compromise on delicious, satisfying meals. I love exploring quick, flavorful recipes that can be whipped up even on my busiest days. Recently, I discovered the delightful world of Khatta Mitha Chivda – a sweet and sour crunchy snack that's incredibly versatile and easy to make. This recipe isn’t just a snack; it’s a celebration of simple ingredients transformed into something truly special.
The beauty of this recipe lies in its simplicity. The process of making this snack is surprisingly straightforward and very rewarding. It’s the perfect combination of sweet and tangy, with a satisfying crunch that makes it irresistible. The key to a good Khatta Mitha Chivda is using fresh, high-quality ingredients. The slight tartness from the tatri (a type of lentil) perfectly balances the sweetness of the sugar, creating a flavor profile that’s both unique and incredibly addictive. It's a dish that's been passed down through generations, and I’m thrilled to share my take on this classic Indian snack.
What sets this recipe apart is its adaptability. Feel free to experiment with the spices and ingredients to create your own unique version. Add a pinch of chili powder for a spicy kick, or incorporate other nuts and seeds for added texture. The possibilities are endless! For me, it’s more than just a recipe; it's a way to connect with my culinary heritage and to create something delicious and special for my family. The process of making this snack is almost meditative – the rhythmic crushing of the tatri, the satisfying sizzle of the poha in the hot oil, and the final mixing of the ingredients all contribute to a deeply satisfying experience.
Whether you're a seasoned cook or a kitchen novice, this Khatta Mitha Chivda recipe is a must-try. It’s the perfect snack to enjoy with a cup of chai, as a party appetizer, or even as a crunchy addition to your lunchbox. This recipe is my go-to when I need a quick and easy snack that's both flavorful and satisfying. Give it a try and let me know what you think! The feeling of creating something so delicious with minimal effort is a joy all its own. And the best part? The leftovers (if there are any!) keep wonderfully well in an airtight container, providing a delicious treat for days to come. It's a testament to simple ingredients, well-executed, that can bring so much joy.
Beyond the taste, making Khatta Mitha Chivda has become a special ritual for me. It's a connection to my family's culinary traditions and a reminder of simpler times. The process is therapeutic and mindful, allowing me to slow down and appreciate the small details in life. The fragrance of the spices fills my kitchen with warmth and memories, transforming a simple snack into a cherished experience. It's a testament to the power of food to connect us to our heritage, our loved ones, and to ourselves.
This recipe has become more than just a snack; it’s a symbol of creativity, resilience and the satisfaction of creating something delicious from scratch. It's a reminder that even in the midst of busy schedules and demanding lives, there's always time to savor the simple joys of cooking and sharing a delicious meal with those we love. The crunchy texture and perfectly balanced sweet and sour flavors make it a true delight. So, the next time you're looking for a quick and easy snack, give Khatta Mitha Chivda a try – you won't be disappointed!
