Roasted Chivda with Chana and Peanuts… from the Kitchen of Gita Kabra

Ingredients:
750 gms of thick chivda roasted
600 gms of roasted chana
½ kg roasted peanuts
1 cup dried aloo jaali chips
1 bunch of meetha curry leaves
500 gms of sarson oil
1 tbsp rai
1 pinch of hing
1 tbsp safed til
5 whole dried red chilies
4-5 tej patta
Salt to taste
Black salt
1 tbsp red chili powder
1 tbsp pepper
3 tbsp garam masala
3 tsp sugar
2 tsp amchur
½ tsp haldi
 
Method:

Buy roasted chivda …strain it in a thin mesh,clean it and keep it aside.
Get the roasted yellow chana which comes with the skin, with hands, gently remove the skin.
Then dry roast the peanuts with the skin and keep aside.
Wash and clean the curry leaves and remove them from the stem and dry them. Fry the neem leaves/ curry patta and keep aside.
Deep fry the aloo jaali chips and blot it on paper napkin.

In a big bowl, put the roasted chivda, chana, peanuts, fried chips. To this you add salt, black salt, pepper, red chili powder, garam masala, sugar and amchur powder.

In a pan, heat the oil, switch off the flame. Then add hing, rai, til, tej patta and chili. Lastly add haldi.
Pour this tadka on top of the chivda mix.
Mix it with a big spoon.
Lastly, add the fried curry leaves and mix it well.
You can store it in a tight jar for tea time snack.
 
Recommendation: It is important to have good spices. Mrs. Kabra buys it from a shop in Jaipur called ‘Prabhudayal’ in Johari Bazaar (+91 141 2565748).