With the start of the new year, we are all looking to eat healthy, snack healthy and stay on track with our health goals. Wouldn't you love to try something new, spicy and satisfying that beats the pants off of your regular go-to snack?
Here is a fabulous in-house recipe for one of my favorite snacks.. traditionally called 'Chiwda' (pronounced: chew-DA). Enjoy!!
6 cups thin flattened rice or toasted rice cereal (such as Rice Krispies)
3 fresh jalapeño chilies or 3-4 whole red chillies
¼ cup vegetable oil
1 teaspoon cumin seeds
½ cup roasted unsalted peanuts
½ cup roasted unsalted cashews, almonds or other nuts of choice.
¼ cup raisins or dried cranberries
2 tablespoons lime juice
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon ground turmeric
¼ tspn Hing / Asafetida
12-15 Fresh Curry Leaves
2-4 tblspn. Split gram dal
¼ cup dried coconut slices
4 tblspn freshly grated ginger
The addition of nuts improves the overall texture and nutritional value of it, but it is easy to skip. Replace it with crunchy additives like sunflower seeds or banana chips instead.
Dry roast the flattened rice until it is lightly golden brown. Spread over a paper towel to allow any moisture to wick away. Allow to cool. Start up a large wok with ¼ cup of oil. Shallow-fry the peanuts, cashews and coconut slices. When these just begin to turn color to golden, reduce the heat. Add cumin seeds, split gram dal, the whole red chillies, ginger, asafetida, curry leaves and turmeric and stir vigorously to avoid burning. Then, add the raisins or cranberries, and allow them to soften. Add the lemon juice and turn off the heat. While the pan is still hot, immediately add the cooled flattened rice, and toss with two spatula’s to ensure complete mixing. Turn the heat on for a minute or two to release all the oils and flavors once again, from the pan. Sprinkle the sugar and salt into the mixture and toss lightly but thoroughly again.
Savor hot, or allow to cool and store in an airtight container for up to 4 weeks.