Easy Diwali Snack Poha Chivda

Armenianchick

Mallika Basu

200 mixed nuts and raisins

1 tbsp ghee

Pinch of hing

15 curry leaves

1 tsp turmeric powder

150gm thin poha (flattened rice flakes)

Salt to taste

In a wok or kadai, dry roast the nuts and raisins for a minute on medium heat. Tip them into a bowl and warm the ghee. When it’s warm, add the hing, curry leaves and turmeric powder.

As the curry leaves sizzle up, stir through the rice flakes, stirring carefully for five minutes until they are crisp and the colour is evenly golden. Mix through the nuts and raisins, then add salt to taste and take off the heat. Leave to cool, then eat your poha chivda straightaway or store in an airtight tupperware/jar for up to a week.

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