Roasted Poha Chivda

A crunchy, sweet-salty mix of thin poha, peanuts and curry leaves, the savoury balance to every Diwali faral plate.

• Prep10 minutes
• Cook20 minutes
• ServesMakes about 500 g

Ingredients

• 4 cups thin poha
• 3 tbsp cold-pressed groundnut oil
• ½ cup raw peanuts
• ¼ cup roasted chana dal (dalia)
• 2 tbsp dry coconut slices
• 2 tbsp cashews
• 1 tsp mustard seeds
• 2 sprigs curry leaves
• 3 green chillies, slit
• ½ tsp turmeric
• 1 tsp pink salt, or to taste
• 1½ tsp jaggery powder
• ½ tsp amchur (optional)

Method

1. Dry-roast the poha in a wide kadhai on low heat for 8-10 minutes, tossing often, until it is crisp and breaks with a snap. Transfer to a large bowl.
2. Heat the groundnut oil in the same kadhai. Fry the peanuts until they crackle, then add the cashews, coconut slices and chana dal and fry until golden.
3. Add mustard seeds, curry leaves and green chillies and let them splutter and crisp up.
4. Turn off the heat, add the turmeric, and immediately pour the tempering over the poha.
5. Sprinkle the pink salt, jaggery powder and amchur and toss well until evenly coloured.
6. Cool completely before storing in an airtight jar.