2 tspn turmeric powder
3 tspn salt
3 tspn red chilli powder
2) Dry roast all the ingredients for the masala and make a fine powder.
3) Take some oil in a deep pan and heat it till very hot and then reduce the flame.
4) Take the poha and sieve it to get the longest grain. This helps in keeping the oil clean and also gives better look to chivda. Store the broken grains for kande pohe.
5) Keep a large strainer or seive in the pan containing the oil , this will help in fishing out the pohe.
6) Drop spoon by spoon of pohe in the hot oil, lift the strainer when the poha pops to the surface. Drain out the oil using a tissue paper. Do not add too much quantity else the oil will drop in temperature and the poha will become soggy and oily.
7) Quickly sprinkle the salt and chilli powder and toss using a fork. This needs to be done quickly until the poha are relatively warm so that the salt and chilli powder get coated well.
8) Once the poha is done, fry the nuts and coconut flakes. in the oil and set aside.
9) In a large wok, heat some oil and add the mustard seeds, let it crackle, add the asafoetida, cumin seeds and white sesame seeds. Saute for a minute.
10) Now add the chivda masala and quickly saute again. Add this stage add some sugar if you like( I did not!)
11 ) Add the roasted nuts and stir well.
11 ) Add the poha and stir once again and saute for a couple of minutes. Switch off the flame and let it cool down before packing off.