Poha Chivda

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Asafetida - a pinch

Curry leaves

Peanuts - 1/4 cup, roasted

Roasted Channa Dhal - 2 tbsp.

Cashews - 10

Turmeric - 1/4 tsp

Chilli powder - 1/4 tsp

Salt

Poha - 3 cups, roasted

Heat oil in a large pan.

Add cumin seeds, asafetida, and a few curry leaves.

Include the peanuts, roasted channa dhal, and cashews; roast until they are crispy.

Season with turmeric, chilli powder, and salt as needed.

Add the poha and roast until it becomes crispy.

This can be stored in an airtight container for up to a month.

Substitute with corn flakes to make corn flakes chivda.