Tikha Mitha Chevdo

Ingredients:

• Thin poha (flattened rice) – 2 cups
• Peanuts – 1/2 cup
• Roasted chana dal (dalia) – 1/4 cup
• Cashews – 1/4 cup
• Raisins – 1/4 cup
• Curry leaves – a few
• Oil – 3-4 tablespoons
• Mustard seeds – 1/2 teaspoon
• Cumin seeds – 1/2 teaspoon
• Turmeric powder – 1/4 teaspoon
• Red chili powder – 1/2 teaspoon (adjust to taste)
• Sugar – 2-3 tablespoons (adjust to taste)
• Salt – to taste

Instructions:

1. Preparation: Heat the oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves.
2. Roasting Ingredients: Add peanuts, cashews, roasted chana dal, and raisins to the pan. Sauté them until the nuts turn golden brown and the raisins plump up. Remove them from the pan and set aside.
3. Frying Poha: In the same pan, add thin poha (flattened rice). You can briefly roast the poha on low heat until they become crisp. Be careful not to overcook or burn them.
4. Seasoning: Add turmeric powder, red chili powder, sugar, and salt to the pan. Mix well to distribute the spices evenly.
5. Combining Ingredients: Add the roasted nuts, raisins, and roasted chana dal back to the pan with the spiced poha. Mix everything together gently.
6. Adjusting Sweetness and Spice: Taste and adjust the sweetness and spiciness according to your preference by adding more sugar or red chili powder.
7. Cooling and Storing: Allow the Tikha Mitha Chevdo to cool down completely before transferring it to an airtight container. This will help it maintain its texture and flavor.

Tikha Mitha Chevdo can be customized with additional ingredients like fried curry leaves, coconut flakes, or even spices like chaat masala for added flavor. It’s a delightful blend of textures and tastes, perfect for munching on during gatherings or simply as a tasty snack.