Ingredients For Colour Full Chivda Recipe recipe Recipe
2 Cups Puffed rice
1 Cup Makai poha
0.5 Cup rice poha
0.25 Cups Dry Poteto sev
2 Tablespoons Peanuts
0.25 Cups fried chana dal
1 Cup palak sev
1 Cup beetroots bundi
Sprig Curry leaves
1 Teaspoon Red chilly powder
To Taste Salt
1 Teaspoon Turmeric powder
1 Tablespoon Powdered sugar
To Taste Salt
2 Cups Oil for deep frying
Directions : Colour Full Chivda Recipe recipe
STEP 1.• Dry roast the puffed rice in a wok on low flame. Remove and keep in a big mixing bowl.
STEP 2.• enough oil in a kadhai (deep wok) and deep fry the dried corn poha, Rice Poha, dry poteto sev in small batches.
STEP 3.• Remove the fried items with a slotted ladle and spread over the puffed rice.
STEP 4.• In the same oil, deep fry the peanuts until they crack (take care not to burn them). Remove them and pour them over the mixture.
STEP 5.• Now added palak sev & beetroots bundi
STEP 6.• Lastly deep fry the curry leaves. Switch off the flame and let the curry leaves remain in the hot oil for few seconds, so that it becomes completely dry and crisp.
STEP 7.• Mix them with the chivda mixture.
STEP 8.• Season the chivda with spices (turmeric powder, red chilly powder), salt Heat and powdered sugar.
STEP 9.• Toss well and serve immediately. Keep the colourful chivda in an airtight container.
Nutrition value
2295
calories per serving
179 g Fat21 g Protein153 g Carbs11 g FiberOther
Current Totals
179 g Fat
21 g Protein
153 g Carbs
11 g Fiber
MacroNutrients
Carbs
153 g
Protein
21 g
Fiber
11 g
Fats
Fat
179 g
Vitamins & Minerals
Calcium
99 mg
Iron
12 mg
Vitamin A
1377 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
161 mcg
Vitamin B12
0 mcg
Vitamin C
23 mg
Vitamin E
28 mg
Copper
1 mcg
Magnesium
212 mg
Manganese
3 mg
Phosphorus
409 mg
Selenium
11 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
