Garlic Chiwda

Ingredients list for Garlic Chiwda

• 12-15 Garlic cloves sliced
• 2½-3 cups Pressed rice (poha)
• for shallow frying Oil 2-3 tablespoons +
• ½ cup Raw peanuts
• ¼ cup Cashewnuts halved
• 1 teaspoon Mustard seeds
• ¼ teaspoon Asafoetida
• 10-12 Curry leaves
• 4 Green chillies slit
• ¼ cup Split Bengal gram (chana dal) slit
• ¼ teaspoon Turmeric powder
• to taste Salt
• Sugar Free Natura 2 Sachets

Method

1. Preheat oven to 180ºC.
2. Spread½ the pressed rice on a baking tray. Place the baking tray in preheated oven and roast for 10-15 minutes. Remove from oven and cool.
3. Dry roast remaining pressed rice in a non-stick pan till crisp. Transfer into a bowl and cool.
4. Heat some oil in a non-stick pan and shallow-fry peanuts and cashewnuts separately till golden and crisp. Drain on absorbent paper.
5. To make the tempering, heat the same non-stick pan. Add garlic and saute till golden and crisp. Add mustard seeds and let it splutter. Add asafoetida, curry leaves and green chillies and mix well.
6. Reduce heat, add split Bengal gram, mix and sauté for one to two minutes. Add turmeric powder and salt and mix well. Open Sugar Free Natura Sachets, add and mix.
7. Add peanuts, cashewnuts and all the pressed rice, mix and cook, stirring, on medium heat for 4-5 minutes. Remove from heat and cool.
8. Serve or store in an airtight container.

Nutrition Info