INGREDIENTS

• 2 cups of thin poha/ flattened rice/ aval
• 1/4 cup peanut
• 2 tablespoon dry coconut sliced / khopra
• 2 tablespoon cashew nuts / kaju
• Curry leaves one spring
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon mustard seeds
• 2 tablespoon oil
• Pinch of hing/ asafoetida

PREPARATION

• To make poha chivda, heat a pan and dry roast thin poha on medium flame until it is crispy. Keep it aside.
• In a pan take 2 tablespoon of oil and roast peanuts, cashew nuts and dry coconut slices separately, until they are crunchy. Keep it aside.
• Now add mustard seeds, hing (asafoetida) and curry leaves. Once the mustard seeds have spluttered add turmeric powder, salt and sugar.
• Finally add all the roasted ingredients( poha, peanuts, cashew nuts and dry coconut) and mix well.
• Roasted poha chivda is ready.