Quantity about 1 kg
1. 1 cup split bengal gram (chana dal)
2. 1 cup peanuts
3. 1 cup mung beans
4. 1 cup rice flakes, flattened rice (poha)
5. 1 cup colorful boondi
6. 1 cup sev-bhujiya
7. 1 cup whole dry peas
8. 1/2 cup halves cashew nuts
9. Oil for deep fry
1. 1 tablespoon red chili powder
2. 1/2 tablespoon black pepper powder
3. 2 tablespoon sugar powder
4. 1 teaspoon turmeric powder
5. 1 teaspoon cumin powder
6. 1/2 teaspoon garam masala
7. 1/2 tablespoon amchur powder
8. 1/2 teaspoon black salt powder
9. Salt to taste
1. Wash and soaked chana dal, mung beans and dry peas 3 to 6 hours separately.
2. Remove the water drained and spread separately in a kitchen towels for 15 to 20 minutes.
3. So all the water is absorbed and beans are dry.
4. Mix the all spice ingredients in grinder and grind very fine power. Set aside.
5. Heat the oil in a pan until smoking point.
6. Place the chana dal in batches in a wire mesh strainer, lower it into the oil.
7. Fry dal until crispy or pinkish brown, lift out the strainer and transfer to paper towels to drain.
8. In separate batches fry peanuts, cashews, peas, and mung beans. Drain on paper towels.
9. Sprinkle in 1 tablespoon spice powder, mix very well.
10. Now add half of rice flakes to the wire mash strainer lower it into the oil and fry until the frothing oil subsides and poha floats. (It should not brown only turn golden yellow).
11. Fry the remaining flat rice dry on paper towel blot all the excess oil.
12. Sprinkle in another 1 tablespoon spice powder and toss well.
13. In large bowl combine all beans, nuts and flakes. Toss well.
14. Mix in boondi and sev toss everything very well.
15. Now add in another 1 tablespoon spice powder and toss well.
16. If you like more or less spicy mixture increase or decrease the spice powder.
17. Allow the mixture to cool completely before storing in air tight container.