Bombay Chiwda:

Ingredients:


 

1. 1/3rd cup halves Peanuts  
2. 1/3rd cup halves Cashew 
3. 1/4th cup whole Almond 
4. 1/4 cup blanched Pistachio 
5. 1/4th cup Pumpkin seeds 
6. 1/4th cup Pine Nuts 
7. 2-3 sliced crosswise into thin rounds hot Green chilli 
8. 1 tblsp Fennel seeds 
9. 15 Curry Leaves 
10. 3 tblsp fresh Coriander Leaves 
11. 2/3 rd cup thick pounded Flat Rice 
12. 1/4th cup Raisins 
13. 1/4th cup chopped Dates
14. 1/2 tsp Salt 
15. 2 tblsp Maple or Date Sugar 
16. 1/3 cup Moong Dal 
17. 1cup deep fried Sev Noodles 
18. Vegetable Oil or Ghee for deep-frying 

Method:

1. Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat.
2. Place the peanuts in a wire-mesh sieve and lower it into the oil.
3. Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain.
4. In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.
5. Pat the nuts dry with more paper towels, bolt off any excess oil.
6. Transfer all the nuts to a bowl.
7. Raise the heat of the oil and place the green chilies in the sieve and lower it into the oil and fry until crisp.
8. Lift out the sieve and transfer the chilies to the paper towels to drain.
9. Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp.
10. Drain on paper towels.
11. Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and poha floats.
12. It should not brown only turn golden yellow.
13. Fry the remaining flat rice dry on paper towel, blot all the excess oil.
14. Add the flat rice to the nuts bowl and toss to mix.
15. Combine the raisins, currants and dates in a bowl and add the salt , sugar & spices in another bowl.
16. Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.
17. Finally, combine all the ingredients and toss to mix.
18. Cool to room temperature and store in an air tight container.
19. Keeps well upto 2 months.