બહારથી કંઈ લાવ્યા વગર બનાવો પૌવા મમરાનો ચેવડો, આખો ડબ્બો એક જ દિવસમાં ફિનિશ | કાઠીયાવાડી સ્વાદ

😋 Pauva Mamra no Chevdo with a special homemade masala, made only from ingredients already in your kitchen. Ready in just 15 minutes, crispy, chatpata and so tasty that a full box can disappear in a single day! 🔥 Homemade Sev recipe :    • બજાર જેવી સેવ બનાવવાની 6 સિક્રેટ ટિપ્સ | મ...   📋 Watch till the end to see how the special chevdo masala is ground, how much of it goes into the chevdo, and the simple taste check that decides the final flavour. 🌟 Short Highlights (Watch Till The End!) 🥣 Why mamra are roasted first (so the chevdo does not turn rancid for a long time) 🌽 How to fry makai pauva and rice pauva so they puff up perfectly 🥜 The slow-flame trick for peanuts that fry well from inside 🟡 Why turmeric goes in while everything is still hot (for an even yellow colour) 🌶️ The special masala that stays good for 2 months 😋 The final taste check and the salt-and-masala adjustment 📋 Ingredients For the Chevdo Mamra (puffed rice), sieved: 300 g Makai pauva (corn poha): 100 g Rice pauva (the same type used for bateta pauva): 100 g Peanuts: 1 vatki (bowl) Oil for frying: as required Turmeric powder: 1 tsp + 1/2 tsp (plus about 1/2 ladle of hot oil) Homemade sev (optional): as required Salt: a little extra, to taste (after the taste check) For the Special Masala Black pepper: 20 to 25 pieces Dry coriander seeds: 1 tsp Sanchar (black salt) powder: 1/2 tsp Salt: to taste Red chilli powder: 1 tbsp Amchur (dry mango) powder: 1 tsp Sugar: 2 tsp Turmeric powder: 1/2 tsp Masala used for this chevdo: 1 tbsp first, then 1 more spoon after tasting ❓ FAQs Why do we roast the mamra before making chevdo? Roasting the mamra until crispy helps the chevdo stay good for a long time without turning rancid. How much masala goes into this chevdo? Start with 1 big spoon of the special masala, taste the chevdo, and then add more salt and masala if needed. In this video, one more spoon of masala and a little extra salt were added. How long can the special masala be stored? You can make it once and store it for up to 2 months. Why amchur powder instead of lemon salt? Store-bought masalas often use limbu na phool (lemon salt), but in this homemade masala amchur powder is used for the tang. When should I add the pauva to the oil? Only when the oil is properly hot. If the oil is not hot enough, the pauva will not puff up well. Why is turmeric added while the chevdo is hot? Adding turmeric on top while the mamra, pauva and peanuts are still hot lets the colour spread evenly through the whole chevdo. Is sev compulsory? No, adding sev is completely optional, but a little sev makes the chevdo even tastier. What flame should I use for frying the peanuts? A very slow flame, so the peanuts fry well from the inside. Switch off the gas when you hear them crackling. 🔔 Love Traditional Gujarati Recipes? Like 👍, Share 📲 with your family, Subscribe 🔔 and press the bell icon so you never miss a new recipe from Kathiyawadi Swad. Tell us in the comments how your chevdo turned out! 👇 #pauvamamranochevdo #chevdorecipe #mamranochevdo #gujaratirecipe #kathiyawadiswad #makaipauvachevdo #chevdomasala #gujaratinasto #diwalifarsan #bhavnabenrathod __________________________________ Join this channel to get access to perks:    / @kathiyawadiswad   For any business enquiries you may email us at : teamkathiyawadiswad@gmail.com Please do like share and subscribe to our channel for more videos. You can also follow us on ❤️❤️instagram ❤️❤️ :   / kathiyawadiswad   ❤️❤️ facebook ❤️❤️ :   / kathiyawadiswaad   Our all social medial platform links are available at : https://linktr.ee/kathiyawadiSwad #Kathiyawadiswad #bhavanbenrathod #vanagikhajana