Empty My Fridge
Makhana Chivda (The Ultimate Indian Snack)
Ingredientes
- Makhana4 xícaras
- Cashew½ xícara
- Almond½ xícara
- Curry25
- Avocado oil2 colheres de sopa
- Mustard seed1 colher de chá
- Cúrcuma · ground½ colher de chá
- Chili powder1 colher de chá
- Cumin · powder½ colher de chá
- Coriander seed · powder½ colher de chá
- Chaat masala½ colher de chá
- Salt1 colher de chá
- Sugar1 colher de chá
Modo de preparo
- Air fry the makhana at 330°F for 8 minutes without preheating, shaking halfway through, then transfer to a large mixing bowl.
- Place the curry leaves in the air fryer basket and set a wire rack or mesh tray on top of them.
- Put the cashews and almonds on the mesh tray and air fry at 300°F for 4 minutes until lightly golden, then add them to the bowl with the makhana.
- Heat the oil in a small pan and add the mustard seeds until they pop. Turn off the heat, then stir in the turmeric, Kashmiri chilli powder, cumin and coriander powders.
- Pour the hot spiced oil over the makhana mixture. Add the chaat masala, salt and powdered sugar, and toss gently until evenly coated.
- Let the chivda cool completely, then store it in an airtight container.
Resumido do vídeo de Ministry of Curry. Assista para ver os detalhes.
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