Categorized | Indian

6 Comments For This Post

1. ShowMeTheCurry Says:
   November 21st, 2009 at 5:26 pm

   You really have to grind the salt and sugar very very well so that the fine powder actually sticks to the poha. If it is left granular, it will all just fall to the bottom.

2. vide0 Says:
   November 21st, 2009 at 5:26 pm

   Hi .. I tried this recipe.. it is tasty but my onlu problem is that the salt, sugar don’t get coated that well on the chivda.. so due to that the chivda at the bottom has a lot of salt.. how can i make sure that it gets coated evenly and not just settles at the bottom.

3. joshibiz Says:
   November 21st, 2009 at 5:26 pm

   An extemely wholesome alternative. I’ll be in Houston in two weeks for work. can you recommend a good desi grocer? I can’t get anything in Alaska.
   Most importantly, whom do you trust for mithai in SE Texas. Thanks ladies.

4. bestpassionfruit Says:
   November 21st, 2009 at 5:26 pm

   thats was simply so prompt reply from you.Thx so much and i njoy watching your Apt,videos.
   Wish u both good luck Anuja and Hetal.

5. ShowMeTheCurry Says:
   November 21st, 2009 at 5:26 pm

   There is no really good substitute for citric acid. Basically, it provides the sour/tangy taste in the chivda but if you use lemon/lime juice, it will add additional moisture and may not spread evenly throughout. You can find citric acid in Indian grocery stores.

6. bestpassionfruit Says:
   November 21st, 2009 at 5:26 pm

   what can i use instead of citric acid..?

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