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Diwali Special Mathiya poha chivda Recipe

Recipe By Bansi Sandip Kotecha
Papad poha is the snack dish of gujarat. During Diwali the mathiya is another popular snacks. Here is the combo. Replacing the Papad with the mathiya To add colors (natural colors) Sev was prepared after adding beetroots. Unique red color sev to give colors to the chevada
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Diwali Special Mathiya poha chivda
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Ingredients for Diwali Special Mathiya poha chivda Recipe

  • As Required For Beetroots Sev
  • 0.33 Cup Bengal Gram Flour
  • 0.33 Inch Asafoetida
  • 0.17 Tsp Red Chilli Powder
  • 0.11 Tsp Turmeric Powder
  • 0.17 Cup filtered beetroots juice
  • As Required For Mathiya poha chivda
  • 83.33 Grams nylone poha
  • 2 Pieces fried Mathiya
  • 2.67 Tbsp oil
  • 0.08 Cups Peanuts
  • 0.33 Cup beetroot sev
  • 1 Pieces chopped green chilli
  • A Stem curry leaves
  • 0.33 Inch Asafoetida
  • 0.33 Tsp turmeric powder
  • 0.33 Tsp salt
  • 0.33 Tsp black salt
  • 1 Tbsp sugar
  • 0.33 Tsp chaat masala

Directions: Diwali Special Mathiya Poha Chivda Recipe

  • STEP 1.Sieve the gram flour in a bowl. Add dry masala hot cooking oil and salt & mix well
  • STEP 2.Add beetroot juice as required make smooth dough
  • STEP 3.take a sevai machine with thinnest hole and fill it with prepared dough and close it
  • STEP 4.Heat oil in a deep frying kadai over medium heat for deep frying. Hold machine over pan, turn handle of machine and press out thin strands into hot oil. As strands are starting to fall into the oil, slowly move machine in a circular motio. Deep fry both sides for around 2 min on a medium flame until it becomes crisp and light brown. Drain and take it out using perforated spoon and transfer to plate. Repeat same process for remaining dough
  • STEP 5.In a large pan, dry roast nylone poha on medium flame..
  • STEP 6.roast until poha turns crisp. Take out into a bowl
  • STEP 7.now in a bowl, add salt, black salt, sugar, and chaat masala. mix well and add it to roasted poha
  • STEP 8.Heat the oil in a pan on medium heat. Once hot add Mathiya and fry it.
  • STEP 9.Take out all fried Mathiya into the plate and make medium size pieces
  • STEP 10.Now in the same pan, add peanuts and roast till they become slightly golden brown
  • STEP 11.Then add green chilies and curry leaves. Saute until all the moisture from chilies and curry leaves are gone and they become crisp. If there is any moisture left, the whole chivda will not stay crispy and over time chivda will start to get soggy
  • STEP 12.Then add hing and turmeric powder Mix well
  • STEP 13.Now switch off the gas and add roasted poha. Mix we
  • STEP 14.Diwali Special Mathiya poha chivda is ready
Nutrition
value
732
calories per serving
48 g Fat18 g Protein57 g Carbs13 g FiberOther

Current Totals

  • Fat
    48g
  • Protein
    18g
  • Carbs
    57g
  • Fiber
    13g

MacroNutrients

  • Carbs
    57g
  • Protein
    18g
  • Fiber
    13g

Fats

  • Fat
    48g

Vitamins & Minerals

  • Calcium
    83mg
  • Iron
    8mg
  • Vitamin A
    137mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    201mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    14mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    131mg
  • Manganese
    2mg
  • Phosphorus
    302mg
  • Selenium
    29mcg
  • Zinc
    3mg
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
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Recipe By Bansi Sandip Kotecha