Friday, April 3, 2009

Millet cha Chiwda

Ever since I discovered puffed wheat at the supermarket, I am eager to try the different puffed grains. These days whenever I go to Whole Foods, I pay special attention to the cereal aisle. and every time, I discover a new puffed grain (sugar & salt free). They are just right for making some healthy snacks for the afternoon cravings. Last week, I discovered "Puffed Millet". Here's what's written on the pack about Millet -

"Millet - the little giant - the smallest of all grains, has been cultivated in the East since 4000 BC. With its complete protein and fat free composition, millet has been a staple longer than wheat and rice. It makes a tasty, puffed cereal to be enjoyed every time."

I had to temper it with spices to make it spicy though!

Millet cha chiwda
Puffed Millet Trail Mix
2 tbsp olive oil
6-7 garlic cloves, chopped
3-4 green chilies, chopped
1 tsp turmeric powder
1 tsp mustard seeds
1/2 tsp asafoetida

1 cup roasted, unsalted peanuts
1/2 tsp chili powder
1 tbsp metkoot
2 tsp sugar

1 tsp salt (or to taste)

1. Heat oil in a wide pan. Add garlic and chilies. Saute till all the moisture is evaporated and garlic and chilies appear dry and crunchy.
2. Now add mustard seeds, turmeric powder, asafoetida. As they splutter, add peanuts. Saute again for 5 minutes on low flame till peanuts get crunchy.
3. Now add chili powder, metkoot, salt and sugar. Stir for 1 minute.
4. Add puffed millet. Keep on stirring on a low flame till millet becomes yellow.
5. Saute on a low flame for 5 minutes without letting it burn. It should be heated thoroughly but not burnt.
6. Switch off the gas and saute again for few minutes because the bottom of the pot/pan will have some heat retained and that may spoil/burn the chiwda.

Note -
1.I used Arrowhead mills brand for the puffed millet.
2. Metkoot is a dry roasted powder/podi which is used in Maharashtrian kitchens. It is generally served with plain rice , lemon wedges & ghee.


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