How to make Garlic Chiwda -
Crisp chiwda with predominant garlic flavour - A Suger Free Natura Recipe.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Garlic cloves (लहसुन लौंग), Pressed rice (poha) (पोहा)
Cuisine : Maharashtrian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Lemon And Pistachio Cookies Sev and Garlic Sandwich Veg Pizza Kanda Poha
Garlic Chiwda Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Garlic Chiwda Recipe
Garlic cloves sliced 12-15
Pressed rice (poha) 2½-3 cups
Oil 2-3 tablespoons + for shallow frying
Raw peanuts ½ cup
Cashewnuts halved ¼ cup
Mustard seeds 1 teaspoon
Asafoetida ¼ teaspoon
Curry leaves 10-12
Green chillies slit 4
Split Bengal gram (chana dal) slit ¼ cup
Turmeric powder ¼ teaspoon
Salt to taste
Sugar Free Natura 2 Sachets
Method
Step 1
Preheat oven to 180ºC.
Step 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.
Step 3
Dry roast remaining pressed rice in a non-stick pan till crisp. Transfer into a bowl and cool.
Step 4
Heat some oil in a non-stick pan and shallow-fry peanuts and cashewnuts separately till golden and crisp. Drain on absorbent paper.
Step 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.
Step 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.
Step 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.
Step 8
Serve or store in an airtight container.
Nutrition Info
Calories : 2378 Kcal
Carbohydrates : 292.1 gm
Protein : 62.5 gm
Fat : 106.7 gm
Other : Iron- 65.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
