Low Fat Chiwada (Spicy Rice Flakes Snack)
Delight your taste buds without the guilt with this Low Fat Chiwada, a delectable take on the classic spicy rice flakes snack. Perfectly crisp poha (thin rice flakes) is tossed with crunchy roasted peanuts, protein-rich chana dal, and fragrant curry leaves, all coated in a medley of spices like turmeric and chili powder for a flavorful punch. Made with just 2 teaspoons of oil and a careful balance of salt and a touch of sweetness from sugar, this healthier version of the beloved munchie retains all its irresistible crunch and spice. Quick to prepare, with a cooking time of just 15 minutes, this low-fat snack is perfect for teatime, on-the-go munching, or even as a light party treat. Store it in an airtight container, and it stays wonderfully fresh for up to two weeks—so you can savor this guilt-free indulgence anytime you like!
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Ingredients
- 200 grams Thin rice flakes (Poha)
- 50 grams Roasted peanuts
- 50 grams Roasted chana dal (Bengal gram)
- 10 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 1 teaspoon Sugar
- 2 medium, chopped Green chilies
- 2 teaspoons Oil
Directions
Step 1
Begin by spreading the thin rice flakes (Poha) on a large tray or flat surface and inspect for any impurities. Once clean, let them air for a few minutes to ensure they are completely dry.
Step 2
Heat a large non-stick pan on medium heat. Once warm, add 2 teaspoons of oil and let it heat slightly.
Step 3
Add mustard seeds to the oil and let them splutter for a few seconds.
Step 4
Add curry leaves and chopped green chilies to the pan. Sauté for about a minute until the green chilies become slightly crisp.
Step 5
Stir in the turmeric powder, red chili powder, and salt. Mix well to incorporate the spices with the oil.
Step 6
Add the roasted peanuts and roasted chana dal to the pan. Sauté them with the spices for 2-3 minutes, ensuring they are well-coated.
Step 7
Lower the heat and add the rice flakes. Gently toss them in the pan ensuring they are evenly coated with the spice mixture. It’s best to do this part quickly to avoid burning.
Step 8
Continue to stir the mixture gently for about 5 minutes. The rice flakes should start to crisp up as you mix in the spices. Be careful not to break them.
Step 9
Sprinkle the sugar over the chiwada and give a final mix to balance the flavors.
Step 10
Once the rice flakes are crispy and well mixed, turn off the heat. Allow the chiwada to cool in the pan itself. This helps them gain maximum crispness.
Step 11
Once cooled, transfer the Low Fat Chiwada to an airtight container. This snack can be stored and enjoyed for up to two weeks.
Nutrition Facts
| Serving size | (357.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1332.7 |
| Total Fat 41.7g | 0% |
| Saturated Fat 5.8g | 0% |
| Polyunsaturated Fat 7.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1228.6mg | 0% |
| Total Carbohydrate 201.2g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 13.6g | |
| Protein 41.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 119.7mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1349.7mg | 0% |
Source of Calories