Learn how to make healthy and less oil Chivda at home. It is pan-roasted and full of flavors.
Take the heavy bottom pan and dry roast peanuts, cashews, daliya dal separately till they are crisp. Do not brown them too much. Keep aside in a mixing bowl. Do not roast boondi and raisins.
In the same hot pan, add thin poha and dry roast it for few minutes. Use the lowest flame since we do not want to brown it. Keep stirring with a stirring spoon. When it is well roasted, the flat beaten rice will start curling around the corners. That's when it is done. Add it to the mixing bowl with other ingredients. Toss well.
Preparing the tempering - In the same pan, heat oil and add mustard seeds. Lower the flame and when seeds start crackling, add dry red chillies, curry leaves. Sauté for 3 more seconds. Now add all the other spices as mentioned above and switch off the flame. Tempering is ready for the mix.
Add the dry roasted ingredients to the pan along with boondi and raisins and mix well with tempering with stirring spoon.
The party mix or chivda is ready. Cool it to room temperature completely before storing in airtight containers.