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Not that we really need a special occasion to make savoury snacks like Chivda, but since Diwali was approaching I thought it was a good time to make this.

This is what you’ll need

Thin poha: 2 cups

Peanuts: 1/4 cup

Copra slices: 3tbsp

Coriander seeds: 2tbsp

Mustard seeds: 2tsp

Cumin seeds: 1tsp

Roasted chana dal: 2tbsp

Chilli powder: 2-3tsp

Turmeric powder: 1tsp

Hing (asafoetida): 1tsp

Curry leaves: 8-10

Sugar: 4tbsp

Salt to taste

Oil: 2tbsp

Let’s get cooking

1. Coarsely powder coriander seeds and keep aside.

2. In a wide pan heat the oil and first add season with mustard seeds, cumin seeds, coriander seed powder, curry leaves, roasted chana dal and hing.

3. Add the peanuts, copra slices and fry for a couple of minutes on a low flame until brown.

4. Add the chilli powder, turmeric powder and salt.

5. Mix in the thin poha and continue roasting on a low flame, until it becomes crisp. (Takes around 10- to 12 minutes)Keep mixing at regular intervals, so that the poha doesn’t burn.

6. Remove from the flame, add sugar and let it cool. Once cool store in an air tight container.

Approximate preparation and cooking time: 25 minutes

Serves: 4

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