Poha Chivda (Indian Flattened Rice Snack)

Special equipment: Heavy bottomed cast iron skillet

Ingredients

serves Serves 8 , active time Prep 10 mins, cooking 15 mins, total time 25 minutes

• 4 tablespoons vegetable oil
• 1/2 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 3 green Thai chillies slit lengthwise
• 1/4 teaspoon asafoetida
• 1/2 teaspoon turmeric powder
• 15 curry leaves
• 1/2 cup roughly chopped cashew nuts
• 1/2 cup roasted peanuts
• 1/2 cup toasted dried coconut slices (optional)
• 2 tablespoons golden raisins
• 2 cups flattened rice (also called beaten rice)
• Kosher salt
• 1 1/2 tablespoon sugar

Procedures

1. Heat oil in a heavy bottomed skillet over medium heat until shimmering. In quick succession add the mustard, cumin, and fennel seeds. Stand back to avoid splatter. Stir until fragrant and the seeds pop, about 30 seconds. Add green chillies, asafoetida, turmeric powder, and curry leaves. Stir until fragrant, about 1 minute. Reduce heat to low.
   
2. Add cashew, peanuts, coconut slices. Fry till the cashew turns golden brown, about 5 minutes. Add raisins and stir to combine. Add flattened rice, salt, and sugar and stir very gently until the rice is totally coated yellow with the flavoured oil and nuts. Remove from heat, spread on absorbent kitchen towel and cool. Adjust seasoning if needed. Store in an air tight container in a dry place for up to 2 months