Diwali, aptly called festival of lights comes with a lot of lighted diyas and delicious traditional sweetmeats. Today, various readymade sweetmeats are available in the market, making it convenient for those who do not have the time or skill to prepare them at home.
Not that the readymade ones are bad, but yes, they simply can’t compete with the homemade ones. The flavour and quality of the traditional homemade sweetmeats is totally unmatched. Here I have presented a chiwdaa with a slight garlic flavour. Previously sweetmeats were exchanged within families, and this is how I came across this different variety. I loved it a lot, and hence tried replicating it. Succeeded, and have made it umpteen times!
For some more Diwali Sweetmeats, do take a look at the following recipes too…
- Pohyaacha Chiwda
- Bhaajani Chakli
- Corn Chiwdaa
- Jowar Chakli
- Chatpati Faarsi Poori
- Makkalbeej (Masala Peanuts)
- Lasun Shev
- Besan Laadoo
- Kanik Laadoo
Here’s the recipe for this delicious and unique Paatal Pohey Va Kurmuryancha Chiwdaa….
Prep Time : 35 min
Cooking Time : 10 min
Serves : NA
Cup Used : 200 ml
- 5 cups Thin Variety Of Flattened Rice (Paatal Pohe)
- 2 cups Puffed Rice (Kurmurey/Mumraa)
- 1/2 cup Raw Peanuts
- 1/4 cup Dry Coconut Slices
- 3 tbs Roasted Split Skinless Chickpeas (Putaane/Daahala)
- 4 Green Chillies… To be adjusted as per preference
- 2 sprig Curry Leaves (20 leaves approx)
- 1/2 tsp Turmeric Powder
- 4-5 tsp Powdered Sugar
- Salt To Taste
For The Tempering :
- 4-5 tbs Oil
- 1 tsp Mustard Seeds
- 1/3 tsp Asafoetida
- 8 Medium Garlic Cloves
- To make Paatal Pohyaacha Chiwdaa, pass the flattened rice through a sieve to discard the powdery stuff in it.
- When done, heat a pan and add about a cup of the flattened rice to it. Gently roast them on low heat for about 4-5 minutes or till crisp, stirring lightly and constantly.
- Transfer to a bowl and repeat these steps till all the flattened rice are roasted.
- Next, roast the puffed rice till crisp and add them to the roasted flattened rice when done.
- Wipe clean the pan and add 3 tbs oil to it. As it heats up, add the raw peanuts and roast them on medium heat till they change colour. Transfer these to another bowl.
- To the remaining oil, add the dry coconut slices and saute slightly till they change a slight colour and transfer them to the bowl of peanuts.
- To the same oil, add the curry leaves and saute lightly till crisp. Transfer these to a bowl.
- Next, chop the green chillies and add them to the hot oil and saute till crisp. Transfer these too, to a bowl and set aside till further use.
- For the tempering, add the remaining oil to the one in the pan and add the mustard seeds.
- As they splutter, add the asafoetida, crushed garlic cloves and saute till the garlic just for a few seconds.
- Add the roasted split skinless chickpeas
and saute for about half a minute and add the turmeric powder and mix.
- Next, add in the roasted peanuts, dry coconut slices, curry leaves, chillies, sugar and salt.
- Mix well and add in the roasted flattened rice and puffed rice. Give it a good toss and adjust seasoning as per taste.
- Saute gently for about 2-3 minutes taking care not to crush the thin flattened rice.
- Switch off the heat and let the chiwdaa cool down.
- Store this delicious Paatal Pohey Va Kurmuryacha Chiwdaa in an airtight container and serve during festivities or as a tea time snack.
As mentioned in the recipe it is advisable to roast very little quantity of the flattened rice at a time, as this ensures that the flattened rice do not crinkle and retain their shape.
Another option to achieve the same results, is to dry these flattened rice under the hot sun very well. In such case, the step of roasting them can be omitted.