Ingredients:

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Thin Poha or Thin Flattened rice - 1 kg (keep it under strong sunlight for                                                                         a day)

Puffed rice or Kurmura or Murmura - 250 gms  (keep it under strong                                                                                              sunlight for a day)

Peanuts - 250 gms Deep fried

Dry coconut - 1/2 cup cut into slices and deep fried

Roasted Chana dal/Dale or phutane - 1/2 cup

Green chillies - 12-15 nos. depending on level of spice you want

Curry leaves - 1/2 cup

Mustard seeds - 2 tbspn

Cumin seeds or jeera - 1 tbspn

Sesame seeds - 2 tbspn

Turmeric powder - 1 - 2 tbspn

Garlic cloves - few (optional)

Asafoetida or hing - 1/4 tspn

Coriander powder - 2 tbspn

Cumin powder - 2 tbspn

Salt for taste

Oil - 1 to 1 1/2 cup approx

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Method:

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1. Dry roast all the flattened rice or poha in batches till slight colour change. 

2. Dry roast all the puffed rice or kurmura in batches till slight colour change.

3. Take a big vessel and add nearly 1 1/2 cup oil to it.

4. Add mustard seeds and cumin seeds and asafoetida or hing.

5. Once they crackle add garlic cloves.

6. Fry till brown.

7. Add chopped green chillies and curry leaves and wait till they change colour.

8. Now switch off the flame. 

9. Add turmeric powder, coriander powder, cumin powder and salt and mix well.

10. Add peanuts, roasted chana dal and coconut pieces and mix.

11. Add flattened rice/Poha and puffed rice/Kurmura and mix well.

12. Switch on the flame and mix it well for 2-3 minuts.

13. Chivda is ready.

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