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Crispy and irresistible, Chivda is a traditional Indian savory snack with bold, spiced flavors. This popular vegetarian munch is perfect for family snack time and festive celebrations.
Heat 2 tbsp of vegetable oil in a large non-stick pan over low-medium heat. Add raw peanuts and fry, stirring, until light golden and crispy (about 3-4 minutes), then set aside.
To the same pan, add cashews and coconut slices. Stir-fry on low heat until both are fragrant and golden. Transfer to the bowl with peanuts.
Add another 1 tbsp oil to the pan. Toss in curry leaves and green chili, frying for 20 seconds until crisp and aromatic.
Add the thin poha to the pan, ensuring the flakes are spread in an even layer. Toast on low heat, stirring continuously to avoid browning, for 7-8 minutes until light and brittle.
Add roasted chana dal, raisins, fried peanuts, cashews, and coconut back to the pan. Sprinkle turmeric, red chili powder, sugar, and salt all over, mixing quickly but gently to evenly coat every bit of poha.
Continue to stir everything on low heat for 2-3 minutes more, making sure the seasoning is evenly distributed and poha remains crisp. Turn off the heat, cool fully before storing in an airtight container.
