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This Chivda can easily be made ahead of time and stored in airtight containers, yummy with a cup of tea/coffee in the evenings.
Heat oil in a deep pan till slightly hot and fry poha in small batches till crisp.(Test by frying 1-2 flakes first, should sizzle and come to surface immediately).You can place the poha flakes in a large metal strainer and do this or use a large ladle to effectively fish the fried flakes out of the oil.
Take the poha out of the pan and transfer it into a large bowl, lined with paper towels, to drain out oil well.
Heat 1 tsp oil in a small pan over LOW heat and add curry leaves, mustard seeds,asafoetida and cumin seeds till they start sputtering.Switch off flame and add turmeric, red chilly powder and sugar, stir well. Mix in with the fried poha.
Now add roasted peanuts, cashews into the bowl.Toss properly and season with salt...taste and adjust seasoning mainly both sugar and salt, let cool, serve immediately or store in an airtight container for later.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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