Khatta Meetha Chiwda

A quick khatta-meetha (tangy-sweet) chiwda made with red rice poha, curry leaves, spices, nuts, seeds, raisins, and jaggery—dry roasted and tossed for a crisp snack.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a heavy pan on low heat. Add the red rice poha and dry roast for about 5 minutes, stirring continuously with a flat spatula until it becomes light and crisp. Do not let it brown. Transfer it to a large plate and let it cool.

Step 2

In the same pan, add the curry leaves and green chilli. Roast on low heat until the curry leaves become crisp and the chilli loses its raw smell.

Step 3

Add the wild mustard seeds (jakhiya), turmeric powder, roasted cumin powder and crushed kasuri methi. Stir for about 30 seconds on low heat until fragrant.

Step 4

Add the roasted makhana, peanuts, almonds, cashews, pumpkin seeds, sunflower seeds, raisins and jaggery powder. Mix gently so the poha will not break.

Step 5

Return the roasted poha to the pan. Toss everything together gently for 4 to 5 minutes on low heat until evenly coated.

Step 6

Turn off the heat. Sprinkle in the black salt and rock salt. Mix once more while the mixture is still warm.

Step 7

Spread the chiwda on a plate and allow it to cool completely before storing.

Step 8

Store in an airtight container. It stays fresh for up to 2 weeks.