Journalism of Courage
Homemade chiwdas has come a long way from being a humble Maharashtrian snack to becoming a lip smacking delicacy
Home-made chiwdas,a regular feature in Maharashtrian homes,has finally come of age. Not only is the dish a favourite amongst the local populace but also is going strong on the charts of favorite snacks of people of all ages,who swear by the taste and availability of the same.
The humble snack has come a long way and has undergone a lot of experimentation before establishing itself as a staple snack among the city crowd. With the scope of versatility coming in,it is all the more popular among the youth,who look for foods with a difference.
Neha Gopinath,a management student,says,”Home made chiwdas are the best way to beat one’s hunger pangs. I like combination of chiwdas and groundnuts fried in less oil; however,I also include lots of murmure (puffed rice) and use minimum oil to make it less heavy. I also experiment with chiwdas right from eating it in its plain form to mixing it with chutney or preparing a filling bhel. And my recipes are quite popular among my friends.”
Mrinalini Chaugule,housewife,who according to her family members is the ‘official’ expert in making chiwda,says,”Chiwda has been the favoured snack of my family since many years. I remember,my father-in-law was fond of the simple chiwda with lots of groundnuts and less spice; however,my children preferred it with dry fruits and spices. And while experimenting on it for my children,I have finally learnt to now make 12 different types of chiwda by using different ingredients and keeping the basics same. Now my daughter is 20-years-old and is more figure conscious therefore I make less oily chiwdas for her.”
While Maharashtrians swear by the taste,even outsiders hold testimony to the goodness of homemade chiwdas. Sabeta Yumnam,sales professional and a friend of Anthony,says,”Because Madhuri stays in Nagpur,she goes on short trips and she makes sure that she gets homemade chiwdas for me. I stay in a paying guest accommodation and any thing that is homemade is special,however,chiwda is the most easily available snack and Madhuri’s mother is a master chef when it comes to making chiwdas.”
Manik Murlidhar Kaulgud,another housewife,says,I make a range of chiwdas pohe (wheat flakes),corn,puffed jowar,murmure,I make them all. All members of my family love having chiwdas,especially my grandson and my daughter. I now prefer making roasted chiwdas,which are more healthier and equally tasty.
Jatan Bhatawadekar,a merchant navy officer says that his homemade chiwdas have traveled to far-off places and have been a hit amongst both-Indians and foreign colleagues. “I usually keep it as it is ready-to-eat snack. On many occasions I have offered it to foreigners,who I meet during my trip. Foreigners are sensitive to spices and oil,but even they have liked it a lot,” he says.
The humble Maharashtrian household snack has,thus,been equally popular among the Indians from other parts of the nation and also amongst foreigners – justifying its status of being a staple snack.
Fried Chivda (serves four)
Ingredients
Thick pohe– 200 gms
Dry coconut(chopped)– 50 gms
Groundnut– 50 gms
Cashewnut– 50 gms
Raisins– 50 gms
Sugar powder– one tea spoon
Salt– to taste
Chilli powder– to taste
Turmeric powder– half tea spoon
Aamchoor– one tea spoon
Cumin seed powder– half tea spoon
Corriander seed powder– half teaspoon
Method:Fry pohe separately and fry groundnut,cashewnut,raisins together. Mix all the fried things and add salt,aamchoor,turmeric powder,chilli powder,cumin seed powder and corriander seed powder and mix well.
