Name: Chiwda Mixture recipe by Rimjhim Agarwal at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 10
Ingredients: Poha 1/2 kg; Gram pulse 1 bowl; Whole moong 1 bowl; Whole masoor 1 bowl; Peanuts 1/2 bowl; Split Cashew 1/2 bowl; Dry boondi 1/2 bowl; Homemade bhujia 1 bowl; Potato chips fingers 2 handfull; Salt 1 spoon; Sugar 1 spoon; Black salt 1 spoon; Lemon extract 1/4 spoon; Chaat masala 1 teaspoon; Curry leaves 1 hand full; Oil for deep frying; Baking soda 11/2 teaspoon

Ingredients Serving: 10

Poha 1/2 kg
Gram pulse 1 bowl
Whole moong 1 bowl
Whole masoor 1 bowl
Peanuts 1/2 bowl
Split Cashew 1/2 bowl
Dry boondi 1/2 bowl
Homemade bhujia 1 bowl
Potato chips fingers 2 handfull
Salt 1 spoon
Sugar 1 spoon
Black salt 1 spoon
Lemon extract 1/4 spoon
Chaat masala 1 teaspoon
Curry leaves 1 hand full
Oil for deep frying
Baking soda 11/2 teaspoon

Instructions

Wash all the pulses separately. Soak the pulses overnight with ½ spoon soda in each pulse.
In morning wash the pulses 2 times. Spread on a cotton cloth separately.
After 10 minutes keep pulses in bowls
Heat oil for deep frying
Wash curry leaves. Let dry.
Fry cashew nuts
Take out in a big vessel
Fry peanuts
Add in cashew
Now fry gram pulse on medium flame. It should not be over fried.
To check if it is done press one pulse, it should be crispy. Now fry another 1 pulses like this.
Fry potato finger chips
Fry curry leaves
Take out oil
Roast poha in oil. Don't deep fry else it would be too oily
Mix all the ingredients together
Add boondi and bhujia
Grind all the spices in a mixer jar for 1 min
Add spices in the mixture. Mix well.
Let it cool
Store in an air tight container

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