Chiwda is a traditional Maharashtrian snack made during Diwali alongwith the various other snacks. 

Patal Poha chivda is prepared using thin paper variety rice flakes and very easy to make. Hardly uses a few spoons of oil ,making it a healthy choice to indulge.  A perfect snack to compliment a hot glass of coffee or tea . You can make this anytime during the year and store it in an airtight container.  Stays good for almost 10 days. 

Patal poha chivda is made by dry roasting the poha and is seasoned with mild spices and garnished with lots of roasted groundnuts, roasted gram and even cashew nuts .

Having grown up with a lot of Maharashtrian friends around this snack was a regular feature at home and even now I make it frequently but somehow it never made it to the blog .

This time when Poonam suggested Maharashtrian cuisine for our Shhh cooking secretly group,  I planned to make this chiwda with the secret ingredients Green chilli and roasted gram given to me by Aruna and she prepared Khamang kakdi - healthy cucumber salad using the secret ingredients peanut and mustard that I gave her . Poonam's Shakkarpaare is my next in list for 4pm snack. 

Some traditional Maharashtrian snacks from my blog for you all to enjoy 

Cornflakes Chiwda 

Poha Chiwda

Sabudana Chiwda

Thikhat Shankarpaali

Kothimbir Wadi 

Sabudana Wada

 Poori Aamras and Aloo Bhaji is almost everyone's favorite in Maharashtra and Gujarat. There will hardly be anyone who wouldn't like this combo.  During the mango season, this made in heaven match features in my home quite a few times  but surprisingly it never made to the blog .

The recipe for Aamras and Puri is already there on the blog while that off this simple yet tasty Aloo Bhaaji or Sabji will be shared today with you all . Every household has an heirloom recipe for making the aloo sabji depending on the family's liking . I am going to share a very very easy recipe which has been our favorite always. Preethi my blogger friend has a delicious recipe of Adraki Aloo which will also pair well these puris . The aamras has a little milk added while the aloo sabji is purely vegan . If you want to make the entire combo vegan friendly,you can skip the milk while preparing the aam ras .

This combo is so popular  and a hearthrob that people swarm like bees at restaurants to enjoy. Some popular restaurants in Bombay have carved a niche for serving this delectable mini thali during the Mango Season and have been featured in various food magazines and shows for their superior quality and popularity. 

Recipes for Poori & Aamras click below 

Ingredients 

Method 

• Peel the skin of the potatoes and roughly crumble them.
• Heat oil in a thick pan ,crackle the mustard seeds followed by udad dhall until the dal turns golden brown.
• Fry the green chillies,  ginger , curry leaves and asafoetida. 
• Add the crumbled potatoes, corriander leaves, turmeric ,red chilli powder ,salt and mix it well .
• Sprinkle some water and cook covered for 2 to 3 mins till all the flavors blend well . Turn off the stove ,add the sugar,chopped corriander and mix it gently .
• Serve hot with hot hot puris and Aamras .
• You can also serve some thick coconut chutney also as an accompaniment. 

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