Puffed Sorghum Chivda (puffed jowar chivda/jwarichya lahya)

Work is keeping me really busy these days. Since the whole family is home due to COVID-19 situation, I decided to make this Puffed Sorghum Chivda (puffed jowar or jwari chya lahya). It is healthy and tasty and easy peasy; plus the family loves to munch on it while work keeps me busy. The kids call it Indian popcorn :)

Here is the recipe:

Ingredients: Sorghum/puffed jowar (mine was salted) – 4 cups, Tempering: Oil – 4 tablespoons, peanuts (optional)- 3-4 tbsp, chana dal (optional) - 3-4 tbsp, Mustard seeds – 1 tsp, Cumin seeds - 1 tsp, asofoetida - 1/4th tsp, Garlic – 8-10 (finely chopped), dried red chilli - 4-5, Curry leaves – 10-12, Turmeric powder – 1/2 tsp, Red chilli powder – 1/2 tsp, Coriander powder – 1 tsp, Salt to taste, powdered sugar - 2 tsp.

Method: Take the puffed sorghum in a sieve and cover it with a soft cloth and keep it in the sun for 1 day so that it becomes crunchy. After that, take a pan and add 1 tsp oil. Saute the puffed sorghum for 5 minutes on low heat till they are crunchy. After that take 3-4 tbsp oil and when hot, and mustard seeds, cumin seeds, asofoetida, chopped garlic, dried red chillies, curry leaves, turmeric powder, red chilli powder, peanuts, chana dal, coriander powder and saute for 1 minute. Then add puffed sorghum/puffed jowar and mix well. Add salt (if puffed sorghum is already salted like mine was, do not add salt/check and add just a tiny bit). Add powdered sugar and mix everything. 

Enjoy with hot chai or coffee at snack time. It lasts about 8-10 days - even less if your family is like mine ;)

Till my next post, take care everyone. #stayhome and #staysafe.