Ingredients

• 2 cups thin poha/flattened rice
• 1 cup makhana fox nut
• ½ cup rolled oats
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 20 curry leaves
• ½  cup raw peanuts
• ½ cup almonds
• ½ cup cashews
• ¼ cup raisins
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• salt to taste
• 2 tablespoons powdered sugar
• 1 teaspoon roasted cumin/jeera powder
• ¼ teaspoon red chilli powder
• 1 tablespoon amchoor/dry mango powder
• 1 teaspoon chaat masala
• ½ teaspoon turmeric powder

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a heavy bottom pan add poha and dry roast it for 3-4 minutes on medium -low flame till it becomes crunchy. Once done, remove them in a bowl.
2. Now add makhanas and roast them for 5-6 minutes or until they turn crunchy. Once done, remove them in a bowl.
3. Now add rolled oats and dry roast them for 3-4 minutes till they get a light brown colour. Now remove them in a bowl.
4. In the same pan add oil and once it becomes hot add mustard seeds and curry leaves. Roast them for a minute on medium flame.
5. Add raw peanuts and roast them for 4-5 minutes till, they are almost 70-80 percent done. They will become slightly dark in colour.
6. Now add almonds roast them for 2-3 minutes or till they get a light golden colour.
7. Similarly roast the cashews and roast them for 2-3 minutes.
8. Add raisins and roast them for a minute.
9. Now add pumpkin seeds and sunflower seeds and roast them for a minute.
10. Finally add the roasted poha, makhanas and rolled oats and mix.
11. Lastly add the powdered sugar, roasted cumin powder, turmeric powder, amchoor powder, chaat masala, red chilli powder, salt and mix well. Mix until everything is well combined.
12. Let them cool completely before storing it in an airtight container for upto 2 month.

Recipe Notes

• Do not roast the poha on high flame else it will burn.
• Gently roast the poha else it will break easily.
• You can adjust the spices as per your taste.
• Can not use instant oats. If you don’t have oats then skip them.

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