लहान भुकेसाठी 1 महिना टिकणारा चटपटीत मक्याचा चिवडा | 1 किलो मका चिवडा | MadhurasRecipe Marathi

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मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
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• ५०० ग्रॅम मक्याचे पोहे
• १०० ग्रॅम शेंगदाणे
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• ५० ग्रॅम बेदाणे
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• १/२ चमचा काळं मीठ
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00:00-Introduction
00:51-Ingredients
02:26-Making masala for chivda
04:22-Mixing masala with fried maka
05:07-Frying peanuts
05:54-Frying cashew nuts
06:19-Frying raisins
06:49-Frying curry leaves

#chivdarecipe #chivdanamkeen #makyachachivda #makachivda #madhurasrecipemarathi #patalpohechivda
07:06-Frying green chili
07:49-Mixing the chivda
08:18-Tasting

Let’s see how to make 1 kilo mala chivda today. Maka means corn. We are using corn poha to make the chivda. We will fry corn poha and use to make chivda. It turns out nice and crispy. This is a very easy and simple recipe. With Gauri-Ganapati festival round the corner, you must be looking for Gauri faral recipes. This year, try this chivda in place of your regular poha chivda. It looks tempting and tastes just awesome. We will also make a masala for it. Try this recipe at home and write to me. You also can like, share and subscribe.

Ingredients:
• 500 gm Maka poha
• 100 gm Cashew nuts
• 100 gm Peanuts
• 50 gm Raisins
• 10 gm Red chili powder
• 1/2 tsp black Salt
• Salt to taste
• Curry leaves
• Finely chopped Green chilies
• Chat masala
• 1 tsp powdered Sugar
• 1/2 tsp Cumin powder
• Oil for frying

Method:
• Strain the maka poha really good once.
• For making masala for chivda, mix red chili powder, cumin powder, black salt, chat masala,
powdered sugar and salt well together in a bowl. Masala for chivda is ready.
• Heat up oil in a pan and add few corn poha at a time in it.
• Fry it well and take it out.
• Drain excess oil and transfer it into a strainer.
• You can spray oil on maka poha and microwave it for about a minute or fry it in air fryer.
• Or spread the poha on a tray and spray oil on it.
• Transfer it in oven and bake it @160 or 170 Deg c for about 10 minutes instead of frying in oil.
• Spread paper napkin on new paper and spread all the fried maka poha on it.
• Sprinkle the masala on it and mix well.Add masala when the maka is still hot.
• In the same oil fry peanut well.
• When peanuts are fried well, take them out, drain excess oil and transfer them on the chivda.
• In the same oil fry cashew nuts well and take them out.
• Drain excess oil and transfer them on chivda.
• Fry raisins well in the same oil and transfer them on chivda.
• Fry curry leaves really good until they turn crunchy and transfer them into chivda.
• Fry green chilies really good and transfer them on the chivda.
• Mix everything well together and maka chivda is ready.
• When the chivda cools down completely, store it in an airtight container. It has shelf life of about
2-3 months.

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