This is a simple snack chivda, very mild in flavour and tasty at the same time. This is one of my favorite snacks which I add to the salted buttermilk and relish it.
Makes nearly 6 cups
5 cups puffed rice
½ teaspoon turmeric powder
¼ teaspoon red chili powder
1 tablespoon oil
2 cups thin sev
salt as per taste
Process: Heat oil in a non-stick wok. Once oil is a little medium hot, decrease the heat to low. Add the remaining ingredients starting from puffed rice and stir for 3-4 minutes. Take one puffed rice and press between your fingers. If it has a nice crunchy texture and more crackling sound then the puffed rice is done. Texture and color will both change slightly.
Let it cool down, Serve and store in an airtight container for the future.
Warning: Puffed rice are very delicate and so they have to be sautéed on low heat
otherwise they will burn and turn black.
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