Spicy Matar Chiwda: A flavorful Indian Snack Recipe
30 minutes
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About Spicy Matar Chiwda: A flavorful Indian Snack Recipe
Matar Chiwda, a delightful Indian snack, combines the crunch of toasted flattened rice (chiwda) with the vibrant flavors of spicy stir-fried green peas (matar). This vegan and gluten-free recipe is especially popular in Bihar and Uttar Pradesh during the winter months.Imagine the satisfying contrast of textures and tastes – the crispy chiwda against the tender, flavorful peas. It's a simple yet incredibly satisfying dish, perfect as a light meal or a unique appetizer.This recipe is easy to follow, even for beginners. Give it a try and experience the authentic taste of Bihar!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Chiwda
- 1 cup Flattened Rice chivda, red rice chivda is preferred, but any variety will work. look for it in indian grocery stores.
For the Spicy Pea Stir-fry
- 1 tbsp Vegetable Oil use neutral-flavored oil like canola or sunflower. adjust as needed.
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida optional, but adds a unique flavor., hing
- 1/2 cup Onion finely chopped
- 1 tsp Ginger finely chopped
- 1 Chili finely chopped; adjust quantity to your spice preference., green
- 1/2 tsp Salt to taste
- 1/4 - 1/2 tsp Chili Powder adjust to your preferred spice level., red
- 1/2 tsp Coriander Powder
- 1/4 tsp Garam Masala adjust to your preference. a pinch is sufficient for some.
- 1/4 tsp Dry Mango Powder dry mango powder
- 1 cup Peas frozen or fresh, matar, green, shelled.
- 2 tbsp Coriander finely chopped, for garnish
- 1 Lime for juicing
Instructions
Toast the Chivda
- Dry roast the flattened rice in a pan over medium-low heat until crunchy, about 2-3 minutes. Remove from pan and set aside.
Sauté the Aromatics
- Heat oil in the same pan. Add cumin seeds and asafoetida (if using). Once the cumin seeds crackle, add the chopped onions, ginger, and green chilies. Sauté until onions soften.
Add Spices and Peas
- Reduce heat. Add red chili powder, coriander powder, garam masala, and salt. Sauté for 10-15 seconds. Increase heat, add peas, and sauté for 30 seconds.
Simmer the Peas
- Add 2-3 tablespoons of water. Reduce heat and simmer until peas are tender, stirring occasionally. Add more water if necessary, ensuring no excess water remains at the end.
Finish and Serve
- Stir in amchur (dry mango powder). Garnish with fresh coriander and a squeeze of lime juice. Serve hot with the toasted chivda.
Recipe Notes
Expert Tips for the Best Matar Chiwda
- For extra crunch, lightly toast the chivda before adding to the peas.
- Adjust the amount of chili powder to your liking. You can use a milder chili powder or add a pinch of cayenne pepper for extra heat.
- If using fresh peas, you may need to adjust the cooking time. They'll cook faster than frozen peas.
- For a richer flavor, you can add a teaspoon of roasted peanuts or cashews along with the chivda.
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Recipe Nutrition
Calories: 175kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 85mgPotassium: 247mgFiber: 6gSugar: 6gVitamin A: 648IUVitamin C: 34mgCalcium: 36mgIron: 4mg
Taruna Deepak
Articles: 34
3 Comments
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Such an enticing dish! Thanks for the recipe.
This looks so inviting! Thank you.
This looks so inviting! Thank you.