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Mummy jevo Chevdo

 In a small grinder jar, mix about a tbsp salt, 3-4 tbsp sugar, 1/2 tsp turmeric, 1 tsp kashmiri Lal mirch, 1/8 tsp citric acid crystals, 1 tsp fennel seeds, 1 tsp chat masala and grind it all together to make a fine powder. 

Slice 1 green chilli and break about 20-25 pieces of curry leaves in half and set aside. 

Line a big kathrot (parat) with paper towels. Heat oil in a large kadai. In a big strainer (I used a pasta strainer), move around about 4-5 cups of thick Poha to remove any powdery residue. Using a stainless steel spider, fry all the Poha in batches. Keep sprinkling some of the masala while it’s still warm, and stir gently. Now on a lower heat, fry about 2 cups of raw peanuts till crispy, but not brown. Next, fry about a cup and a half of dalia (roasted Chana dal), followed by a cup of coconut slices and cashews each. Fry half a cup of raisins till they just puff up. Now fry the chillies till crispy and finally the curry leaves. Keep sprinkling the masala after each layer. Now gently toss everything until mixed. Store in an air tight container after it cools. Think of your magical childhood and thank your mom in your heart.. 

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