poha chivda or avval mixture- DKB

1. first measure and take all the ingredients and keep them in individual bowls or plates.
2. rinse the cashews, raisins (my habit to rinse both of these every time) and curry leaves. dry them in a clean kitchen towel.
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3. heat oil till its moderately hot in a kadai. take half of the poha first in the sieve. immerse the fine sieve ladle in the hot oil and fry the poha till they expand and become crisp. don’t brown the poha. i have used red poha.
4. for even frying you can stir with a spoon.
5. remove and drain the poha on a plate lined with paper towel.
6. same way take the roasted chana and fry in the oil till they become crisp. just for some seconds as they are already roasted.
7. drain on another plate lined with a paper towel.
8. same way fry the peanuts till crisp and crunchy.
9. drain them too.
10. fry the cashews till light golden
11. drain the cashews too.
12. next come in the raisins.
13. just fry till they become plump and swell. don’t fry more as they become dense and chewy.
14. drain the plump raisins.
15. fry the curry leaves also the same way till they crisp. a few seconds. drain.
16. heat 1 tsp oil and crackle the mustard seeds. add the cumin and sesame seeds. fry for some seconds and then add turmeric, red chili powder, asafoetida. sugar and salt. stir well.
17. add the fried poha, peanuts, cashewnuts, raisins, chana dal. crush the fried curry leaves on top. stir continuously and roast for 2-3 minutes.
once the poha chivda mixture has cooled, store in an air-tight container. serve chivda whenever required as a tea time snack.