Course : Snack

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 4 cups mota poha

• 2-3 strings curry leaves

• 2 green chillies chopped into big pieces

• few dried coconut chips

• 1/2 cup peanuts

• 1/2 cup dalia (roasted gram dal)

• 1/4 cup almonds

• 1/2 cup cashewnuts

• 1/4 cup green or black raisins

• 1 tsp turmeric powder

• 2 tbsp sauf ( fennel seeds)

• 1 tbsp black salt

• salt as per taste

• 1 tbsp powdered sugar

• 1 tbsp chilli powder

• 1 tbsp chaat masala

• 1 tbsp amchur ( mango ) powder

• Oil for deep frying

Method:

1. Wash the green chillies and curry leaves. Allow them to dry then chop the chillies into big round pieces. Keep aside.

2. In a kadai heat 1/4 cup oil and deep fry the almonds, then cashewnuts, peanuts, chana dal, raisins, coconut chips, green chillies and curry leaves in the same order till golden brown in colour. Remove on a kitchen towel .

3. Clean and sieve the mota poha. In a kadai heat enough oil for deep frying the poha. Once the oil is hot take a strainer put some poha in it and deep fry the poha in small batches on high flame just for one minute or till crispy. Remove on a kitchen towel. Repeat the process till all the poha is deep fried.

4. Take a big bowl add all the fried nuts, poha, green chilies and curry leaves.Give it a good mix then add the black salt, salt, powdered sugar, amchur, chilli powder and chaat masala.

5. In a small pan heat 1 tbsp oil add the turmeric and sauf cook for a second then add it to the bowl with all the other ingredients. Mix again.

6. Remove and store in an airtight container or glass bottle.

7. This crispy and yummy chivda can be stored for 2-3 weeks.

Enjoy as a evening snack with your tea/coffee.