This is a quick and healthy snack that my son absolutely loves. You can buy kurmura or puffed rice from your local Indian grocery store and knock yourself out in terms of what you like to add - dried coconut slivers, cashews, peanuts, dalia etc. I do not like any of those in my chivda. I prefer to keep it simple with just peanuts. When you add pohay or pressed rice to this it turns into the infamous Maharashtrian Chivda.
Ingredients and method:
6 cups of kurmura
2 to 4 green chillies, finely chopped
4 to 6 cloves of garlic, crushed and coarsely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/8 tsp poppy seeds
HIng or asofoetida
1/2 cup of peanuts
1 tbsp tumeric powder
10 curry leaves
1/2 to 1 tbsp sugar
Salt to taste
1. Roast the kurmura in a foil tray in an oven at 250F for 10 to 20 minutes until crispy. Set aside.
2. Have all your ingredients ready next to you before you start the process.
3. Heat about 2 tbsp of oil. Add the mustard seeds and cumin seeds. When they crackle, add the curry leaves. Turn the heat down. Add the garlic and green chillies. When aromatic, add the poppy seeds and hing quickly followed by the peanuts. Tilt the pan so that the contents are soaked in oil making sure that the flame is on low.
4. Add the sugar, salt, and turmeric powder and keep stirring with a spatula to prevent burning of the contents.
5. Add the kurmura and toss gently until the kurmura is completely and evenly coated with the masala. Adjust seasoning ie salt/sugar.
Store in an air tight container. You can make yummy Bhel (a wet version of a mix with chutney, tomatoes, onions, cilantro, lime juice, boiled potatoes, etc) from this mix.
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