Red Rice Poha Chivda with Seeds and Makhana
This Red Rice Poha Chivda, made with Aazol’s Red Rice Poha, combines crunchy makhana, peanuts and mixed seeds with a simple mustard-cumin tempering. Roasted gently until crisp, it makes an easy anytime snack.
Ingredients:
• 2 cups red rice poha
• 1/2 cup mixed seeds (pumpkin seeds, sunflower seeds, sesame seeds)
• 1 cup makhana (fox nuts)
• 1/4 cup peanuts
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Curry leaves
Instructions:
1. Heat coconut oil in a large pan or wok over medium heat.
2. Add mustard seeds and cumin seeds. Let them splutter.
3. Add peanuts and roast until they turn golden brown.
4. Next, add the mixed seeds and makhana. Stir continuously and roast until they become crispy.
5. Add curry leaves (if using) and stir for a few seconds.
6. Reduce the heat to low and add turmeric powder, red chili powder, and salt. Mix well to coat the ingredients evenly.
7. Add the red rice poha to the pan and gently mix until everything is well combined.
8. Continue to roast the mixture on low heat for a few more minutes until the poha becomes crispy.
9. Remove from heat and let the chivda cool completely before storing it in an airtight container.
Enjoy this crunchy and nutritious Red Rice Poha Chivda with seeds and makhana as a tasty snack any time of the day!
