Ingredients:

• 1.5 cups – Channa besan
• 1 Cup – Poha
• 1 Cup – Peanuts
• 1 Cup – Split Dalia
• 1/4 Cup – Cashew
• 3 Cups – Oil
• Curry leaves
• 1 tbsp – Chilli Powder
• Salt to taste
• 1 tbsp – Sugar

Method:

1. Take 1 cup besan and make a thick paste.
2. Heat oil in a frying pan. When it is hot, press the paste through a mould with small round openings. Fry it till it becomes crispy.
3. Keep it in a bowl lined with a paper towel.
4. Fry poha (just add it in hot oil and take out immediately).
5. Fry peanuts, split dalia, cashew and curry leaves separately. Drain in a bowl lined with paper towel.
6. Make a loose paste with the remaining besan.
7. Put it in jali and make boondi (as for ladoo). Drain the oil.
8. Mix all of them in a big bowl.
9. Add salt, sugar, chilli powder and mix well.
10. You can add badam, fried carrots or potato.

Recipe courtesy of Ammu