Roasted Namkeen

2 person

Ingredients

1. Chivda / Poha (thin) – 300 grams
2. Murmura/ bhel – 50 grams
3. Roasted peanuts – 100 grams
4. Roasted channe – 100 grams
5. Roasted makhana – 50 grams
6. Dry coconut thin/small slices – 2-3 tbsp
7. Curry leaves – 8-10 leaves
8. Coriander leaves (chopped)
9. Desi ghee or coconut oil (raw virgin cold-pressed) – 2 tbsp
10. Turmeric powder (haldi) – 1/2 tsp
11. Asafoetida (hing) – 2 pinch
12. Amchur – 1/2 tsp
13. Salt – 1/2 tsp
14. Red chilli powder – 1/2 tsp
15. Dry red chillies – 3-4
16. Coriander seeds (lightly crushed) – 1 tbsp
17. Saunf – 2 tbsp
18. Khus-khus (poppy seeds, optional) – 1.5 tbsp
19. Sugar (optional) – 1 tsp
Tip: Store in airtight contenor.

Directions

1. First, dry roast poha/chivda for 5-8 minutes on low flame until its crisp, and keep it aside.
2. Roast peanuts and makhana separately with 1 tsp oil (until crisp or changes color, and keep aside)
3. Heat up 2 tsp of oil in a pan for a couple of minutes on medium flame
4. Add curry leaves and coriander leaves. Stir for 2 minutes.
5. Add dry red chillies, hing, coriander seeds, dry coconut slices and channe. Stir for 2 minutes.
6. Add khus-khus, saunf, haldi, red chilli powder and salt. Mix well on low flame.
7. Add chivda and murmura, and mix well.
8. Add amchur powder, mix well and cook for 4-5 minutes on low flame
9. Add roasted makhane and peanuts and mix well
10. Add sugar (optional), mix well and cook for another 3-4 minutes on low flame.