Ingredients:
- Bhajki Pohe - 1 Kg
- Peanuts - 250g
- Roasted Chana dal - 100g
- Cashewnuts - 150g
- Raisins - 150g
- Curry leaves - 1 sprig
- Dry coconut - half vati
- Green chillies - 10 - 15
- Fennel seeds - 50g
- Mustard seeds - a few
- Castor sugar - 3 Tbsp
- Rambandhu Chivda masala - 1 Pkt
- Sev and papdi - 250g
- Salt - To taste
- Oil - 1 small bowl
Method:
- Sift the poha in batches to remove any powdered flakes.
- Microwave the poha on high for 30 seconds in batches. If your poha is not very crisp, you can increase the time.
- Put all the poha on a large sheet of paper and allow it to cool.
- Fry the peanuts and dry coconut individually in one Tbsp of oil.
- Then individually roast the cashewnuts, chana dal and fennel seeds.
- Cut the green chillies into medium pieces and fry till it loses all the moisture.
- Heat the remaining oil and allow it to cool.
- Once the oil has cooled, mix the Rambandhu chivda masala into it.
- Heat about one tsp of oil and add the mustard seeds and curry leaves to it. Once the mustard seeds start crackling, put the flame off and keep for cooling.
- Once all the ingredients have cooled, first mix all the dry ingredients together except the sev and papdi.
- Then add the mixture of oil and masala to it along with the mustard seeds and curry leaves and mix well till the whole mixture is evenly coated with the masala.
- Then mix in the sev and papdi.
- Lastly add salt and sugar as per your taste and mix well.
- Box it in an air-tight container and Chivda is ready to serve/ share.
