Patal pohyancha Chiwda

Ingredients:

• 500 gm Patal pohe ( rice flakes) (photo 1)
• 50 gm cahews
• 50 gm peanuts
• 1/4  dried coconut sliced
• 1 tbsp roasted chana dal ( phutanyachi dal)
• 5 tbsp oil
• 5 cloves garlic, crushed
• 15- 20 curry leaves
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 5-6 green chili chopped
• 1 tsp turmeric powder
• 1/2 tsp Castor sugar
• salt to taste
• a pinch or two asafoetida 

Procedure:

1. Heat oil in a pan and fry cashews till light brown and remove in a plate. Repeat the procedure with peanuts, coconut slices, and chana dal. (In photo 2 & 3)
2. Now in the same oil add cumin, mustard seeds , when popped add garlic and fry  slightly brown.
3. At this stage add curry leaves and chilies, fry for another min and add asafoetida and turmeric and salt.
4. Fry for few more seconds and add all the earlier fried nuts.
5. Switch gas to low mode and add the rice flakes (poha). Also add sugar at this point.
6. Keep frying till all the masala is distributed evenly.
7. Now turn on the gas and fry for another 3-4 min. (After frying I fried again in 2 batches as didn't had bid pan to fry) (photo 4 & 5)
8. Don't fry for long , rice flakes tend to crumble.
9. When cooled store in a air tight container.
10. Enjoy