Poha Chivda

How to Prepare

1. Heat 4 tablespoons of oil in a large frying pan over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2 teaspoons of cumin seeds
4. 20-25 curry leaves, and 5-6 chopped green chilies. Sauté for 1 minute.
5. Add 1 cup of raw peanuts and fry until they turn golden brown (about 3-4 minutes).
6. Add 1/2 cup of roasted chana dal and 1/2 cup of cashew nuts. Fry for another 2 minutes.
7. Lower the heat and add 1 teaspoon of turmeric powder
8. 1 teaspoon of red chili powder, and 2 teaspoons of salt. Mix well.
9. Add 5 kg of thin flattened rice (poha) in batches, stirring continuously to coat evenly with the spice mixture. Fry for 5-7 minutes until crisp.
10. Turn off the heat, add 2 tablespoons of powdered sugar, and mix well.
11. Allow the mixture to cool completely before storing in an airtight container.