CHIWADA
3rd June 2025
Category
Classical & MKD Recipes
Fat: 22.96g Protein: 5.53g CHO: 5.31g Kcal: 250 MKD 5.31g CHO TOTAL
Notes
Tip: This can be stored in an airtight container for at least a week. Recipe and photo credit to: Kiran Deshpande Shukla - Keto Therapy Dietitian
Ingredients
- 3g Puffed rice - KALLO
- 20g Coconut flesh
- 7g Plain unsalted peanuts
- 8g Soya beans
- 11g Vegetable oil
- You will also seed ¼ teaspoon of mustard seeds, cumin seeds and curry leaves (or to taste), a pinch of asafoetida and turmeric, fresh green chilli (to taste) and salt (to taste).
Instructions
- Pre-preparation:
- Soak the soya beans overnight, drain water and dry under the sun / fan or in the oven to remove moisture.
- Grate the coconut.
- Dry roast the puffed rice, peanuts, grated coconut and soy separately so that the Chiwada becomes crunchy and to improve shelf life.
- To make the Chiwada:
- Heat oil in a wok / kadal.
- Temper (sauté) the mustard seed, cumin seeds, asafoetida, turmeric and curry leaves.
- Add green chilli and fry for a few seconds, add peanuts and fry for a further 4 - 5 minutes.
- Toss in the puffed rice, coconut, soy and salt, mix well.
- The Chiwada is ready to serve.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.