Thin Poha Chivda

Thin Poha Chivda

Ingredients

5-6 cups very Thin Poha(Chivda poha)
12-15 Cashew nuts,split into halves
1/3 cup Ground nuts
1/4 cup Fried gram(Chutney dalia)
1/4 cup thin Dry Coconut slices
1/4 cup Raisins
8-10 Green chillies
20-25 Curry leaves
1/2 tsp Turmeric powder
1/4 tsp Lemon Salt(Citric acid crystals)
1 tsp Sugar(optional)
2 tsp Fennel seeds/Saunf(optional)
1 tsp Cumin seeds
1 tsp Mustard seeds
2-3 tbsp Oil
Salt to taste

Method

Wash and pat dry green chillies and curry leaves.Cut green chillies into very thin long strips.
Dry roast poha in a big kadai on low flame for 3-4 mins until it is crisp.Remove it to a wide dry bowl.Alternatively you can keep it in sun for 2-3 hrs.
Heat oil in a kadai and fry ground nuts, cashew nuts, dry coconut slices, thinly slit green chillies , curry leaves , fried gram and raisins separately.Fry each variety separately until done and then remove with a slotted spoon and add to the roasted poha.Deep fry the raisins until they just bulge,do not fry them for long otherwise they will become tough.Deep fry the green chillies until they are crisp and also they should maintain their green color.
Now in the same oil crackle mustard seeds,cumin seeds and fennel seeds and remove the kadai from the flame and quickly add turmeric powder, salt, lemon salt and sugar to the oil and mix and add all the fried ingredients along with roasted poha and return the kadai back on the burner and mix it nicely until it is mixed.Taste it and adjust the seasoning if required.Switch off the flame.
Let it come to room temperature and then store it in air tight container.
You can store this upto a month.
Serve chivda as a snack with a cup of tea/coffee.