Poha Chivda

Ingredients:

• 2 cups thin flattened rice
• ½ cup peanuts
• ¼ cup roasted chana dal
• 2-3 tbsp cashew nuts (optional)
• 2-3 tbsp raisins (optional)
• 12 curry leaves
• 3 green chillies slit lengthwise
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp asafoetida (hing)
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp garam masala
• 2 tbsps vegetable oil or ghee
• Salt, to taste
• 2 tbsps powdered sugar

Instructions:

Prep for Chivda:

1. Place the thin flattened rice in a large sieve or colander to strain small nibs of poha.
2. Roast the Poha on moderately low flame for 10 mins till crisp and crunchy.
3. Heat 2 tbsps of vegetable oil or ghee in a large, deep frying pan or kadai over medium heat.
4. Add the peanuts and cashew nuts to the hot oil and roast them until they turn golden brown.
5. Remove them with a slotted spoon and set them aside.
6. Add the raisins to the hot oil and fry them until they puff up. Remove them and set them aside.

Prepare the Seasoning:

1. In the same pan, add mustard seeds. When they start to splutter, add cumin seeds and asafoetida.
2. Add the slit green chillies and curry leaves. Sauté for a minute or until they become crisp.
3. Lower the heat and add turmeric powder, red chilli powder, and garam masala. Stir well to combine.

 Add Poha and Roasted Nuts:

1. Add the roasted thin flattened rice (poha) to the pan. Mix gently to coat the poha with the spices.
2. Continue to cook for 3-4 mins on low heat, stirring occasionally.
3. Add the roasted peanuts, cashew nuts, and raisins to the pan. Mix well and cook for another 2-3 mins.
4. Season the chivda with salt and powdered sugar. Adjust the amount of sugar to your taste.
5. Allow the chivda to cool completely before transferring it to an airtight container. It will stay fresh for a couple of weeks if stored properly.