Dry fruit chiwda or a mixture is an easy tea time recipe.You can make various variations of this mixture with or without cornflakes,only thin poha/rice flakes,murmura/puffed rice, adding any dryfruits or peanuts. It is a vegan and gluten-free snack(avoid cornflakes).This mixture is crispy,perfect mix of sweet and sour,absolutely yummy.Perfect with a great cup of ginger tea.
You can make it fast and store it in airtight containers over the weekend.
You can also carry it with you in zip locks while going for a picnic or a train journey.
Also, you can control oil in your snacks when making at home.
Health wise you can always control the quality and quantity when you make it at home.
This mixture is a hit with western India esp in Gujarati and Marathi community .
Scroll below to read the recipe of Dryfruit chiwda
Ingredients
- 1-1/2 cup cornflakes
- 1-1/2 cup thin poha or rice flakes or puffed rice
- 1 cup dryfruits (almonds,cashews,raisins)
- ½ cup dry coconut sliced
- 2 tsp sugar optional
- 3 tbsp oil
- 1 tbsp saunf or fennel optional
- 1 tsp haldi/turmeric powder
- 1 tbsp amchur/dried mango powder
- 2 tsp red chilli powder/cayenne pepper powder
- 2-3 sprigs of curry leaves
- 2-3 green chillies chopped
- Salt as per taste
Instructions
- In a heavy bottom pan,dry roast poha 5-10 mins on medium flame,stirring slowly with a spatula.Keep it aside.
- Heat 1tbsp oil in a pan, roast cornflakes for 5-10 mins on low flame,stirring slowly with a spatula.Keep it aside.
- Add remaining oil and fry chopped dry fruits for 2-3 mins followed by coconut slices.
- Now add curry leaves to it along with spices.
- Cook for 5 minutes, turn off the heat.
- Add the corn flakes & rice flakes,sugar and salt.Mix slowly .
- Store it in an air tight container.
- Mix well with a spatula.
- Store in an airtight container.
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