You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Maharashtrian  >  Maharashtrian Breakfast  >  Matki Poha Chivda

matki poha chivda recipe |  Maharashtrian matki poha chivda | iron rich chivda snack |

matki poha chivda recipe | Maharashtrian matki poha chivda | iron rich chivda snack | with 38 amazing images.



matki poha chivda is a delightful and nutritious snack that combines the crunchiness of poha (beaten rice) with the flavor of spiced matki (sprouted moth beans). Learn how to make matki poha chivda recipe | Maharashtrian matki poha chivda | iron rich chivda snack |

The key to a perfect matki poha chivda lies in the balance of flavors and textures. The crispy poha provides a satisfying crunch, while the soft and flavorful matki adds a delightful contrast. The combination of spices, peanuts and lemon juice elevates the taste, making it a truly irresistible Maharashtrian snack.

This iron rich chivda snack is not only delicious but also packed with protein and fiber, making it a healthy choice for people of all ages. This chivda is a great option for a quick and healthy snack. It's also a perfect option for packing in lunch boxes. So, the next time you're looking for a delicious and nutritious snack, give matki poha chivda a try!

pro tips for matki poha chivda: 1. Poha cooks quickly, making it a convenient ingredient for a quick and easy snack. Poha adds a light and fluffy texture to the chivda, making it enjoyable to eat. High iron count (2.67 mg in a cup) of poha. Most people prefer eating poha for breakfast. 2. By using a small amount of sugar in Matki Poha Chivda, you can create a flavorful and healthy snack that is both satisfying and nutritious. 3. Onion releases a pleasant aroma when cooked, enhancing the overall sensory experience of the dish. Onion provides a pleasant crunch and texture. 4. Matki sprouts abound in fiber and thus form an ideal choice for weight watchers, diabetes, heart disease etc. The process of sprouting increases the protein count of matki by 30%.

Enjoy matki poha chivda recipe | Maharashtrian matki poha chivda | iron rich chivda snack | with detailed step by step photos.

Matki Poha Chivda

This recipe has been viewed 42712 times
5/5 stars  100% LIKED IT   
1 REVIEW ALL GOOD



Matki Poha Chivda recipe - How to make Matki Poha Chivda

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients


For The Poha Chivda
2 cups thin beaten rice (poha)
2 tsp coconut oil or oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
1/2 tsp powdered sugar
salt to taste

For The Masala Matki
1 cup sprouted matki (moath beans)
2 tsp coconut oil or oil
1/4 cup finely chopped onions
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup roasted and coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania)
2 tsp chilli powder
2 tsp lemon juice

Method
For the poha chivda
    For the poha chivda
  1. Heat the oil in a deep non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the turmeric powder, asafoetida, beaten rice, sugar and salt, mix well and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Divide it into 4 equal portions and keep aside.

For the masala matki
    For the masala matki
  1. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute or till the onions turn translucent.
  2. Add the asafoetida, turmeric powder, sprouted matki, salt and ¼ cup of water and mix well. Cover with a lid and cook on a slow flame for 4 to 5 minutes, while stirring occasionally.
  3. Add the peanuts, coriander and chilli powder, mix well and cook on a medium flame for 1 minute.
  4. Add the lemon juice, switch off the flame and mix well.
  5. Divide it into 4 equal portions and keep aside.

How to serve
    How to serve
  1. Place a portion of the poha chivda into 4 individual bowls and top with a portion of masala matki.
  2. Serve the matki poha chivda immediately.
Nutrient values (Abbrv) per serving
Energy252 cal
Protein7.6 g
Carbohydrates34.4 g
Fiber1.8 g
Fat9.8 g
Cholesterol0 mg
Sodium10.2 mg
Matki Poha Chivda (Healthy Breakfast) Video by Tarla Dalal
Matki Poha Chivda recipe with step by step photos

like matki poha chivda recipe
    like matki poha chivda recipe
  1. like matki poha chivda recipe |  Maharashtrian matki poha chivda | iron rich chivda snack | then see our collection of upma poha recipes and some recipes we love.
    • semiya upma recipe | wheat vermicelli upma | quick semiya upma with coconut | healthy wheat vermicelli recipe | 
    • vegetable upma | vegetable rava upma | South-Indian style vegetable upma |

what is matki poha chivda recipe made of ?
    what is matki poha chivda recipe made of ?
  1. what is matki poha chivda recipe made of ? See below image of list of ingredients for matki poha chivda.
  2. See how to sprout matki | sprouted and boiled matki recipe | boiled matki sprouts |  how to boil matki | 

making poha chivda
    making poha chivda
  1. Heat 2 tsp coconut oil or oil in a deep non-stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.
  2. Add 1/2 tsp mustard seeds ( rai / sarson).
  3. Let the seeds crackle.
  4. Add 1/2 tsp turmeric powder (haldi).
  5. Add a pinch of asafoetida (hing).
  6. Mix well.
  7. Add 2 cups thin beaten rice (poha). Poha cooks quickly, making it a convenient ingredient for a quick and easy snack. Poha adds a light and fluffy texture to the chivda, making it enjoyable to eat. High iron count (2.67 mg in a cup) of poha. Most people prefer eating poha for breakfast.
  8. Add 1/2 tsp powdered sugar. By using a small amount of sugar in Matki Poha Chivda, you can create a flavorful and healthy snack that is both satisfying and nutritious.
  9. Add salt to taste.
  10. Mix well.
  11. Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

cooking matki
    cooking matki
  1. Heat 2 tsp coconut oil or oil in a deep non-stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.
  2. Add 1/4 cup finely chopped onions. Onion releases a pleasant aroma when cooked, enhancing the overall sensory experience of the dish. Onion provides a pleasant crunch and texture.
  3. Sauté on a medium flame for 1 minute or till the onions turn translucent.
  4. Add a pinch of asafoetida (hing).
  5. Add 1/4 tsp turmeric powder (haldi).
  6. Add 1 cup sprouted matki (moath beans). Matki sprouts abound in fiber and thus form an ideal choice for weight watchers, diabetes, heart disease etc. The process of sprouting increases the protein count of matki by 30%.
  7. Add salt to taste.
  8. Add 1/4 cup water.
  9. Mix well.
  10. Cover with a lid and cook on a slow flame for 4 to 5 minutes, while stirring occasionally.
  11. After cooking matki.
  12. Add 1/4 cup roasted and coarsely crushed peanuts. Peanuts provide a pleasant crunch and texture, adding depth to the chivda. Peanuts contain Vitamin B1, Thiamine which helps form ATP (Adenosine triphosphate) which the body uses for energy. A handful of peanuts gives you 7.3 grams of Protein.
  13. Add 2 tbsp finely chopped coriander (dhania). Coriander adds a fresh, herbaceous flavor that complements the earthy taste of the matki. 
  14. Add 2 tsp chilli powder. Chili powder adds a spicy and tangy flavor.
  15. Mix well and cook on a medium flame for 1 minute.
  16. Add 2 tsp lemon juice. Lemon juice adds a tangy and refreshing flavor that complements the savory taste of the dish.
  17. Mix well and keep aside cooked matki.

making matki poha chivda
    making matki poha chivda
  1. In a bowl put the chivda.
  2. Top with matki.
  3. Add some finely chopped onions.
  4. Garnished with coriander.
  5. Serve matki poha chivda recipe |  Maharashtrian matki poha chivda | iron rich chivda snack | garnished with coriander.

pro tips for matki poha chivda
    pro tips for matki poha chivda
  1. Add 2 cups thin beaten rice (poha). Poha cooks quickly, making it a convenient ingredient for a quick and easy snack. Poha adds a light and fluffy texture to the chivda, making it enjoyable to eat. High iron count (2.67 mg in a cup) of poha. Most people prefer eating poha for breakfast.
  2. Add 1/2 tsp powdered sugar. By using a small amount of sugar in Matki Poha Chivda, you can create a flavorful and healthy snack that is both satisfying and nutritious.
  3. Add 1/4 cup finely chopped onions. Onion releases a pleasant aroma when cooked, enhancing the overall sensory experience of the dish. Onion provides a pleasant crunch and texture.
  4. Add 1 cup sprouted matki (moath beans). Matki sprouts abound in fiber and thus form an ideal choice for weight watchers, diabetes, heart disease etc. The process of sprouting increases the protein count of matki by 30%.

Reviews

Matki Poha Chivda
 on 11 Oct 14 03:56 PM
5

iron rich poha combined with protein and vitamin C matki sprouts...great combination...loved the softness of matki with crunchy poha chivda...i have made this chivda and stored in an air-tight container and so I just need to make matki....

Subscribe to Free Weekly Food Mailer