Easy Chivda Namkeen (Poha Mixture)

Heat a large, heavy-bottomed pan or kadhai over low heat.

Add the thin poha and dry-roast for 5-6 minutes, stirring gently and continuously to avoid breakage.

Once the poha becomes crisp and slightly curls up at the edges, transfer it to a large mixing bowl and set aside.

Heat the cooking oil over medium-low heat in the same pan.

Add the peanuts and fry until they turn golden and begin to crackle, about 3-4 minutes.

Add the sliced almonds and cashews, frying for another 1-2 minutes until lightly golden.

Stir in the roasted chana and fry for a minute.

Toss in the broken dry red chillies and fresh curry leaves. Fry until the leaves turn completely crisp.

Add the raisins and stir quickly for a few seconds just until they puff up.

Turn the heat to the lowest setting to prevent the spices from burning.

Add turmeric powder, red chilli powder, amchur powder, chaat masala, black salt, salt, and powdered sugar to the oil.

Mix quickly so the spices blend evenly into the warm oil and coat the nut mixture.

Immediately add the roasted poha back into the pan.

Using two spatulas, gently toss everything together from the bottom up until the yellow turmeric hue coats the poha evenly.

Taste a spoonful and adjust salt, spice, or sugar to your liking.

Turn off the heat and transfer the Chivda to a large, wide tray to cool down to room temperature.

Once fully cooled, transfer it to a clean, airtight container.