Poha Chivda

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Asafoetida - a pinch

Curry leaves

Peanuts - 1/4 cup, roasted

Roasted Chana Dal - 2 tbsp.

Cashews - 10

Turmeric - 1/4 tsp

Chili powder - 1/4 tsp

Salt

Poha - 3 cups, roasted

Heat oil in a large pan.

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

Include the peanuts, roasted chana dal, and cashews; roast until they are crispy.

Season with turmeric, chili 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 cornflakes to make cornflakes chivda.