Corn Poha Dry Roasted Chivda
A healthy snack to munch on filled with good nuts protein and corn carbohydrate.
- Corn Poha - 4 cups
- Rice Poha thin - 1 cup
- Peanuts - 1 cup
- Cashews halved - ½ cup
- Daliya Dal - ½ cup
- Boondi - 1/2 cup
- Raisins - 1/2 cup
Oil & Spices for Tempering
- Vegetable Oil - 3 tbsp
- Black mustard seeds - 1&1/2 tsp
- Curry leaves - 12 dry or 8 fresh
- Red chilli dry & whole - 2 broken into small pieces
- Turmeric - ½ tsp
- Red chili powder - ½ tsp
- Amchur / Dey mango powder - 1 tsp
- Sugar - 2 tsp
- Salt - 1&1/2 tsp or to taste
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 corn poha and dry roast it on medium heat. Do not over crowd the pan with corn poha. Dry roast 1 cup at a time. The corn poha will behave like papad when in contact with hot pan. Keep stirring to avoid burning and assure even roasting. Keep this corn poha in separate large plate till it cools down.
Once the corn poha is roasted, dry roast 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.
Now mix all the roasted ingredients together and 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 corn poha dry roasted chivda or Indian Trail Mix is ready. Cool it to room temperature completely before storing in air tight containers.