Alright, snack lovers! Let’s whip up a crunchy, flavorful treat that’s perfect for your Holi celebrations!
Last-Minute Holi Recipes: Poha, Fox Nuts, & Makhana Masala Chivda – A Crunchy Celebration!
Last-Minute Snack Recipes: Adding Crunch to Your Colorful Celebrations
Holi, the festival of colors, is a time when joy and laughter fill the air, and vibrant hues paint our world. It’s a day of togetherness, of letting go, and of celebrating the triumph of good over evil. And what’s a celebration without a delightful array of snacks? Food is the heart of every Indian festival, and Holi is no exception. This year, we’re bringing you a quick, easy, and undeniably delicious snack that’s perfect for your last-minute Holi gatherings – the Poha, Fox Nuts, & Makhana Masala Chivda!
Poha, Fox Nuts, & Makhana Masala Chivda: A Symphony of Crunch and Spice
Introduction to the Recipe:
This Poha, Fox Nuts, & Makhana Masala Chivda is a delightful blend of crunchy textures and savory-sweet flavors, making it an ideal snack for Holi. It’s the perfect accompaniment to your colorful celebrations, offering a balance of spice, sweetness, and crunch. This chivda is not just a snack; it’s a celebration of textures and tastes, bringing together the earthy flavors of poha, the nutty crunch of fox nuts, and the airy lightness of makhana. It’s a quick and versatile snack that can be prepared in large batches, making it ideal for last-minute Holi gatherings.
Ingredients Required for the Recipe:
- Poha (flattened rice): 1/2 cup
- Makhana (fox nuts): 1/2 cup
- Murmura (puffed rice): 1 cup
- Moongfali (peanuts): 1/2 cup
- Almonds: 1/4 cup
- Cashews: 1/4 cup
- Curry leaves: 1 sprig
- Raisins: 1/4 cup
- Haldi (turmeric powder): 1/2 teaspoon
- Dhania powder (coriander powder): 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Chaat masala: 1 teaspoon
- Sugar powder: 2 tablespoons (adjust to taste)
- Salt: to taste
- Oil: 2 tablespoons
Steps to Make the Recipe: A Step-by-Step Guide to Crunchy Bliss
Roast the Poha Makhana and Murmura:
- Heat a large, heavy-bottomed pan over medium heat.
- Add Makhana, poha and murmura dry roast it, stirring continuously.
- Dry roast until they are light and crunchy. Remove and set aside.
Temper the Spices:
- Heat the oil in the same pan.
- Add the peanuts, almonds, and cashews to the pan and roast until golden brown.
- Add the curry leaves and let them splutter.
- Add the turmeric powder, dhania powder, cumin powder, chaat masala, sugar powder, and salt. Stir quickly to prevent burning.
- In the same pan, add the makhana, poha & murmura . Mix everything thoroughly, ensuring that the spices coat all the ingredients evenly
- Remove and set aside.
Cool and Store:
- Remove the chivda from the heat and let it cool completely.
- Once cooled, store the chivda in an airtight container to maintain its crispness.
Q & A: Dos and Don’ts About the Recipe: Tips and Tricks for Perfect Chivda
- Do: Use thick poha for a better texture. Thin poha tends to break easily.
- Don’t: Over-roast the ingredients, as they can burn quickly. Keep a close eye and stir continuously.
- Do: Adjust the spice levels to your preference. Add more or less chaat masala, chili powder, or sugar as needed.
- Don’t: Add the salt directly to the oil, as it may cause it to splutter. Mix it with the spices instead.
- Do: Use ghee instead of oil for a richer flavor, if preferred.
- Don’t: Store the chivda while it’s still warm, as it will become soggy. Allow it to cool completely before storing.
- Do: Add other ingredients like dried coconut flakes, sev, or boondi for added flavor and texture.
- Don’t: Skip the curry leaves, as they add a unique aroma and flavor to the chivda.
- Do: Use a wide pan to allow the ingredients to roast evenly.
- Do: Make sure the ingredients are dry before roasting them, as moisture can make them soggy.
- Do: Make sure to cool the chivda completely before storing. This will help to keep it crisp.
- Do: Add dried mango powder (amchur) for extra tang.
- Do: Add a pinch of black salt for extra flavour.
Frequently Asked Questions:
- Can I use thin poha for this recipe?
- While you can, thick poha holds up better and provides a better texture.
- How long can I store this chivda?
- If stored in an airtight container, it can last for 2-3 weeks.
- Can I make this recipe without nuts?
- Yes, you can omit the nuts or substitute them with other ingredients like roasted chana dal.
- Can I add other spices?
- Absolutely! You can experiment with spices like garam masala or black pepper powder.
- Can I make this recipe without curry leaves?
- Yes, but curry leaves add a unique flavor.
- Can I use an air fryer to roast the ingredients?
- Yes, you can air fry the ingredients, but adjust the time and temperature accordingly.
- Can I add dry fruits like dates?
- Yes, you can add dry fruits like dates for extra sweetness.
This Poha, Fox Nuts, & Makhana Masala Chivda is a perfect example of how to create a delicious and crunchy snack with minimal effort. It’s a testament to the versatility of simple ingredients and the power of culinary creativity. So, this Holi, impress your guests with this quick and easy chivda, and let the crunchy celebrations begin!
