Khakhra Chivdo | how to make khakhra chivda
If you are left with a few khakharas or when you get bored of eating khakhras, make this quick and easy khakhra chivda.
This is a great snack to munch on at anytime of the day. We have flavoured the chivda with basic spices and for the extra crunch we have added – peanuts, roasted chana dal and sesame seeds. If you want, you may also add nuts such as almonds or cashwes to this chivda. You can store this in an air-tight container for longer shelf life.
If you are looking for recipes using leftovers, have a look at these –
If you are looking for more tea-time snacks recipes, do try these –
Dal Moth Namkeen
Raw Banana Sev
Crispy Methi Puri
Chana Dal Namkeen
Dry Fruit Kachori
Crispy Baked Cheese Sticks
Poha Chivda
Raw Banana Chivda
Khakhra Chivdo | how to make khakhra chivda
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Ingredients (1 cup = 240 ml)
- 10 khakhra
- 2 tablespoon oil
- 1 broken dry red chili deseeded
- ¼ teaspoon mustard seeds/rai
- ¼ teaspoon cumin seeds/jeera
- 1 tablespoon peanuts
- 8-10 curry leaves/kadi patta
- 1 tablespoon split dalia/roasted chana dal
- 1 tablespoon sesame seeds/til
- ¼ teaspoon asafoetida/hing
- ¼ teaspoon red chilli powder
- ¼ teaspoon turmeric powder/haldi
- ½ teaspoon chaat masala
- ½ teaspoon kitchen king masala
- salt to taste
- 1.5 teaspoon powdered sugar
Instructions
- Crush khakhras into small pieces with your hands.
- Heat oil in a pan. Add dry red chilli and mustard seeds. Once seeds crackles, add jeera and peanuts. Saute on a low-medium flame for 2-3 minutes.
- Now add curry leaves and roasted gram dal. Saute on a low-medium flame for 2-3 minutes.
- Then add sesame seeds, turmeric powder, red chilli powder, hing, chaat masala, kitchen king masala and salt. Mix well.
- Add crushed khakhras and mix.
- Switch off the flame and add powdered sugar. Stir.
- Khakhra Chivda is ready. Once cooled, store in an air-tight container.
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