Roasted Flattened Rice With Spicy Peas- Chivda Matar
Both the components of this recipe can be done ahead.
Roast the chivda (flattened rice) and store it in air tight jar for up to a week.
I usually make the peas 3-4 hours ahead (they have better flavor if they sit for a while) and warm up later but you can totally
make them when ready to serve.
Ingredients (Serves 4-5)
For the Roasted Chivda (Flattened Rice)
4 tablespoons of oil
2.5 cups thick poha (flattened rice, available in any indian/pakistani stores)
1/2 tsp salt
1/2 teaspoon sugar
Optional - add any nuts or seeds of choice, peanuts, cashews, raisins, sunflower seeds etc
For the Spiced Peas
10oz (about 280 grams) shelled fresh peas, blanched
2 tablespoon oil
1/4 teaspoon cumin seeds
1/3 cup finely chopped onion (from 1 small onion)
2 tablespoons minced fresh ginger (about 2.5" piece of ginger)
1/2 teaspoon roasted cumin powder
2-3 Thai green chillies (or adjust to tolerance)
1/2 teaspoon garam masala
salt to taste
1/4 teaspoon chaat masala (skip if you do not have, and add fresh lemon juice to taste)
1.5 teaspoon fresh lemon juice (or to taste)
1 tablespoon chopped fresh cilantro (from 4-5 stalks, optional)
Method
Roast the Chivda
In a wide, cast iron skillet (I use my 10") , heat up the oil to the point that it about to smoky. Put off the stove.
Take a fork in one hand and start adding the flattened rice with the other, continuously stirring else it will burn.
Add all of the rice, and stir so that all the flakes are coated in oil. Add the salt and stir to combine.
Return the skillet to stove and on low heat, let the rice toast up.
Keep on stirring it a lot of times, else it will burn and you will see that the flakes start to change color. You will smell a nutty aroma too.
It takes about 8-10 minutes on low heat for the rice to completely roast and turn pale brown.
This time will depend on the variety and thickness of flattened rice you are using. Adjust.
Once the flattened rice has roasted, let it cool down completely. Transfer to an air tight jar.
Use a clean, dry spoon to serve it. Store up to a week.
Make Spiced Peas
In a wide pan, heat up the oil on medium heat. Once heated, temper the oil with cumin seeds and wait for them to crackle.
Add the chopped onions to the pan and let the onions cook till transculent.Don't brown them.
Next, add the chopped ginger & green chili to the pan and cook for 2-3 minutes.
Add the blanched peas next along with garam masala and salt to taste. Stir to combine and let cook on medium heat for 3-4 minutes.
Add the chaat masala and chopped cilantro next and stir fry on high heat for 3-4 minutes, continuously stirring.
Take care that the peas do not turn mushy.
Put off the heat, add fresh lemon juice.
To serve, plate up the roasted chivda and spicy peas.
Add 1 teaspoon of granulated sugar on top along with a sprinkle of red chili flakes. Enjoy with a cup of chai.
