Roasted Poha Chivda

4 standard portions

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Ingredients

• 3 cups thin poha (flattened rice, 200 grams)
• 3 tablespoons peanuts (raw, 50 grams)
• 3 tablespoons whole cashews (raw, 50 grams)
• 2.5 tablespoons oil (37 ml)
• 2 tablespoons golden raisins
• 15-20 curry leaves
• generous pinch hing
• 1/2 teaspoon turmeric powder
• 1/4 + 1/8 teaspoon red chili powder (or more to taste)
• 1/2-3/4 teaspoon salt (adjust to taste)
• 1/4 + 1/8 teaspoon black pepper (or to taste)
• 2 teaspoons powdered sugar (or to taste)

Method

1. Pre-heat oven to 350 F degrees.
2. Place thin poha in a single layer on a baking sheet lined with parchment paper.Roast at 350 F degrees for 15 minutes until  crispy, stir once in between. The color of the poha will not change, it will just roast and crisp up.Once roasted, transfer to a large bowl.
3. To the same baking sheet, now add peanuts and cashews.Roast at 350 F degrees for 11 to 13 minutes, stirring once in between until the nuts are golden brown in color. Transfer nuts to the same bowl as the poha and set aside.
4. Now heat 2.5 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the raisins and fry for 1 minute until the raisins swell up.Remove on a paper towel
5. Lower the heat to low and add the curry leaves and stir for 1-2 minutes. Push them to the side and add the hing and stir.
6. Add the turmeric and red chili powder and stir. Curry leaves should be completely crisp by now.
7. Transfer tempering to the bowl of roasted poha and nuts. Add salt, pepper, sugar and the fried raisins.
8. Mix everything using a spatula, slightly crush the curry leaves as you mix.