Ingredients

• 1.5 cups - Channa besan
• 1 Cup - Poha
• 1 Cup - Peanuts
• 1 Cup - Split Dalia
• 1/4 Cup - Cashew
• 3 Cups - Oil
• Curry leaves
• 1 tbsp - Chilli Powder
• Salt to taste
• 1 tbsp - Sugar

How to Make Mixture

• Take 1 cup besan and make a thick paste.
• Heat oil in a frying pan. When it is hot, press the paste through a mould with small round openings. Fry it till it becomes crispy.
• Keep it in a bowl lined with a paper towel.
• Fry poha (just add it in hot oil and take out immediately).
• Fry peanuts, split dalia, cashew and curry leaves separately. Drain in a bowl lined with paper towel.
• Make a loose paste with the remaining besan.
• Put it in jali and make boondi (as for ladoo). Drain the oil.
• Mix all of them in a big bowl.
• Add salt, sugar, chilli powder and mix well.
• You can add badam, fried carrots or potato.