Two cups of thin poha (flattened rice), one-fourth cup peanut, one-fourth cup roasted chana dal, two tablespoons of oil, a teaspoon of mustard seeds, half a teaspoon cumin seeds, 8-10 curry leaves ...

The potatoes should be crispy and golden brown in colour. 5. On another baking sheet, spread the chivda evenly and let it bake for 5-7 minutes. Keep an eye on them so that they turn out to be slightly ...