Flattened rice is used extensively across India and each region and state has its own name for it and also its own particular way of calling it – chivda, chooda, choora, chiwra, chira, chiura, poha, aval and several other names. It is used for making savoury and sweet recipes which range from kheer to laddu and trail mixes to breakfast dishes. I had long back shared a no–cook, breakfast recipe that is very popular in Bihar called Dahi Chiwda. Yogurt is added to washed flattened rice and you can have it with some salt and pepper added to it but if you prefer sweet version, add sugar or jaggery powder. I like adding seasonal fruits to it and enjoying it drizzled with some agave nectar and roasted nuts.
The recipe I am sharing today is a savoury snack very popular in Bihar and some parts of Uttar Pradesh. The chiwda or flattened rice is roasted and served with sautéed and spiced peas and it is essentially a winter dish.
1 C Chivda/ Chiwda / Poha (I used red rice chivda)
1 tbsp Oil (add more only if required)
1/3 tsp Jeera (Cumin Seeds)
A pinch Asafoetida
1/3 C finely chopped Onion
½ tsp finely chopped Ginger
1 Green Chilli (finely chopped)
Salt to taste
¼ tsp Red Chili Powder (adjust amount to heat)
½ tsp Coriander Powder
A pinch of Garam Masala (adjust amount according to the strength of the masala)
¼ tsp Amchur (Dry Mango Powder)
1 C shelled Green Peas (Matar), frozen or fresh
1 tbsp freshly chopped Coriander
Fresh Lime wedges
Take a sauce pan and dry roast the chivda on low medium heat till it becomes crunchy. It took me approximately two minutes but the time will depend on the quality of the chivda used. Remove from the pan and set aside.
In the same sauce pan, add oil and once it is hot, add cumin seeds and as soon as it begins to crackle, add asafoetida followed by onion, ginger and green chilies. Keep the heat on high.
Sauté till the onions become soft and translucent. Reduce heat and add spices, except amchur, and sauté the contents for ten to fifteen seconds.
Increase heat and add washed green peas and sauté them for half a minute.
Add two to three tablespoons of water and reduce the heat and cook till the peas are done stirring occasionally. Add more water if required. But once done, there should be no water in the peas. Sprinkle the amchur and mix well.
Sprinkle some coriander and squeeze a little bit of fresh lime juice over the peas and serve immediately along with the roasted chiwda.
Serves – 2
Note – It is mostly basmati chiwda that is preferred, in Bihar, for having Dahi Chiwda and also for making this snack. But it is not easily available therefore use any chiwda that you prefer.
Note – Feel free to add a tablespoon of ghee or oil for roasting the chiwda but I have always seen my mother-in-law dry roast it.
Thank you for your visit and see you soon again with another exciting recipe!