Poha Chivda (puffed rice flakes party snack with green chilies, mixed dryfruits and dry coconut slivers.
• 1 kg (nylon poha / thin poha)

• ¾ mug cashew pieces (add ¾ tsp oil and mix)

• ¾ mug peanuts (add ¾ tsp oil and mix)

• ¾ mug raisins (add ¾ tsp oil and mix)

• ¾ mug dalia (chana dal), (add ¾ tsp oil and mix)

• ¾ dry coconut slivers (add ¾ tsp oil and mix)
For tadka (tempering)

• 1 cup curry leaves (karipatta)

• ½ cup chopped green chilies (use a little less or more as required)

• 3 tsp black mustard seeds (rai)

• ¾ tsp turmeric powder (haldi)

• ½ tsp asafetida (hing)

• 2- 3 tsp powdered sugar

• 3 tsp salt (to taste)

• 6 tbsp oil
Preparation

• In kadhai/large wok, dry roast the poha on slow heat till crisp (but no brown). Keep aside.

• In same kadhai, roast the cashew, peanuts, dalia, raisins, coconut separately till nice and crisp.

• Mix with the poha.
For Tempering (Tadka)

• Heat 4-5 tbsp oil, pop and crackle the rai, the add the green chilies (fry well), next add karipatta, turn off heat and immediately add haldi, hing, salt and sugar. Mix well and pour over poha mixture. Toss well together. (Adjust salt and sugar if required). Let cool. When nice and cool, store in airtight jar.
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