Khatta Mitha Chivda Recipe – Sweet Sour Poha namkeen recipe

    sweet sour poha namkeen

    Khatta Mitha Chivda Recipe – Sweet Sour Poha namkeen recipe

    Khatta meetha poha namkeen is a quick and crispy poha namkeen recipe even tastier than the savory poha namkeen. Here the poha or flatten rice flakes are deep fried till puffy and crispy, mixed with some spices and served sprinkled with some powdered sugar. It is a quick, easy and healthy recipe and a popular tea time snack.

    Sweet sour chivda namkeen not only makes a perfect tea time snack but also can be consumed anytime of the day. Making this poha namkeen is really easy and you can make it in ample quantity at once and then store in an airtight container. It keeps good for long. In fact you can pack this namkeen along with you while traveling. So, here try out our easy, quick and simple recipe of chivda poha namkeen with step-by-step pictures and enjoy!

    Directions

    Getting ready:

    Coarsely crush the tatri chunks using a mortar pestle.

    sweet sour poha namkeen recipeMaking:

    Place a wok on flame and pour some oil into it. Oil should be very hot for frying poha. When the oil is sufficiently hot, put some poha into it but make sure you don’t crowd the oil. Keep flipping the poha flakes and fry them till crispy. Fry them on high flame.

    sweet sour poha namkeen recipe

    Once the poha is fried aptly, transfer it on a sieve placed over a bowl so that the excess oil gets drains out to the bowl. Keep the flame on low while taking the poha out from oil. Similarly, fry the rest of the poha.

    sweet sour poha namkeen recipe

    Strain the oil to remove the particles of poha. Pour the oil back into the wok and drop the peanuts into it. Keep stirring the peanuts continuously and fry them on medium-low flame until they turn golden brown in color.

    sweet sour poha namkeen recipe

    Peanuts have turned golden brown and fragrant. It took 6-7 minutes to fry them. Now turn off the flame and transfer them on a sieve placed over a bowl so that the excess oil drains back into the bowl.

    sweet sour poha namkeen recipe

    To make the spice mix for the namkeen, take sugar, salt and coarsely crushed tatri in a mixer jar. Churn everything together to make a fine powder. Masala powder for namkeen is now ready.

    sweet sour poha namkeen recipe

    Take 1 tbsp of oil the wok and add turmeric powder into it. Turn on the flame and saute the turmeric powder for a while. Then turn off the flame.

    sweet sour poha namkeen recipe

    Add fried poha into the wok followed by fried peanuts, raisins, namkeen sev and masala powder. Mix everything really well. Keep stirring the namkeen mixture until the flakes are evenly coated.

    sweet sour poha namkeen recipe

    Once the namkeen is mixed nicely, transfer it to a bowl. Khatta meetha poha namkeen is now done and ready.

    sweet sour poha namkeen recipeServing:

    Serve this sweet-tangy and lip-smacking khatta meetha poha namkeen with a steaming hot cup of tea or coffee or have it as a light snack. Keep this namkeen in open for 4-5 hours until it cools down completely and then store in an airtight container and use it within 2-3 months. Enjoy!

    Khatta Mitha Chivda Recipe - Sweet Sour Poha namkeen recipe sweet sour poha namkeen
    Author: 
    Recipe type: Snacks/Namkeen
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Poha – 2 cup (200 grams)
    • peanuts – 1 cup (200 grams)
    • Namkeen sev – 1 cup
    • Raisins - ¼ cup
    • Tatri – 2 (big chana sized)
    • Salt - ¾ tsp or to taste
    • Sugar – 2 tbsp
    • Turmeric powder - ¼ tsp
    • Oil – to fry poha
    Instructions
    1. Coarsely crush the tatri chunks using a mortar pestle. Place a wok on flame and pour some oil into it. Oil should be very hot for frying poha. When the oil gets heated, put some poha into it. Don't crowd the oil. Keep flipping the poha and fry them till they turn crisp. Fry them on high flame.
    2. Once the poha is fried aptly, transfer it on a sieve placed over a bowl so that the excess oil gets drained into the bowl. Keep the flame on low while taking them out. Similarly, fry the rest of the poha.
    3. Strain the oil to remove the particles of poha. Pour the oil back into the wok and drop the peanuts into it. Keep stirring the peanuts continuously and fry them on medium-low flame until they turn golden brown in colour.
    4. Peanuts have turned golden brown and fragrant. It took 6-7 minutes to fry them. Turn off the flame and transfer them on a sieve placed over a bowl so that the excess oil gets drained back into the bowl. To make the spice mix for the namkeen, take sugar, salt and coarsely crushed tatri in a mixer jar. Churn everything together to make a fine powder. Masala powder is now ready. Strain the oil and pour 1 tbsp of oil into the wok. Add turmeric powder into it. Turn on the flame and saute the turmeric powder. Then turn off the flame.
    5. Add fried poha into the wok along with fried peanuts, raisins, namkeen sev and masala powder. Mix everything really well. Keep stirring the namkeen mixture until the yellow colour of turmeric becomes even.
    6. Once the namkeen is mixed nicely, transfer it to a bowl. Khatta meetha poha namkeen is now ready. Serve this sweet-tangy and lip-smacking khatta meetha poha namkeen as it is. Keep this namkeen in open for 4-5 hours until it cools down completely then store it in an airtight container and use it within 2-3 months. Enjoy!

     

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