Ingredients

• 2 cups rolled oats
• 1 cup thin poha/flattened rice
• 2-3 tablespoons Safola Gold oil
• 1 tablespoon mustard seeds
• 20-25 curry leaves
• ½ cup raw peanuts
• ½ cup cashews
• ¼ cup almonds
• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds
• 2 tablespoons flax seeds
• 2 tablespoons sesame seeds
• ½ cup raisins
• salt to taste
• 2 tablespoons powdered sugar
• ½ teaspoon red chilli powder
• 1 teaspoon roasted cumin/jeera powder
• 1 tablespoon amchoor/dry mango powder
• 1 teaspoon chaat masala

Note– Please read recipe notes in the end.

Main Equipment Used

• Non-Stick Kadhai: https://amzn.to/3wtrzoP
• 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 pan dry roast oats for 8-10 minutes until light golden brown and crispy. Once done, remove them in a bowl.
2. Similarly dry roast poha for 3-4 minutes and remove it in a bowl.
3. In the same pan add oil and once hot add mustard seeds and curry leaves.
4. Now add peanuts and roast them for 3-4 minutes.
5. Further add almonds and cashews and roast them for another 3-4 minutes.
6. Add sunflower seeds, pumpkin seeds, flax seeds, sesame seeds and raisins. Roast them for couple of minutes.
7. Lastly add the salt, powdered sugar, red chilli powder, cumin powder, dry mango powder and chaat masala. Mix till everything is well combined.
8. Cool down and completely and store in an airtight container for upto 2 months.

Recipe Notes

• Use only rolled oats for this recipe. Instant oats wont work.
• You can use any dried nuts or dried fruits of your choice.

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