Ingredients

• 1 cup - thick poha /flaked, beaten rice.
• 1/4 cup - raisins/kishmish.
• 1/4 cup - whole cashews/almonds.
• 1/4 cup - peanuts/groundnuts.
• 1/4 tsp - asafoetida.
• 5 to 7 - dry red chillies broken into pieces.
• 2 to 3 strands - curry leaves.
• 1/2 tsp - turmeric 1/2 to 3/4 tsp - red chilli powder (optional).
• Sugar, to taste.
• Salt, to taste.
• oil.

How to Make Poha Chivda

• Heat oil in a heavy bottom pan.
• Once the oil is hot, add poha and deep fry for a couple of seconds, making sure not to brown the poha.
• Remove poha from oil and drain into paper towels to absorb excess oil.
• Fry the cashews/almonds, peanuts, raisins, red chillies and the curry leaves in a similar manner and drain on paper towels. Let it cool for a while.
• Mix all the ingredients and the dry powders.
• Toss well and adjust the ingredients according to taste.
• Store in airtight container.