Ingredients
½ kg -Patal Pohe
100 gm-Shengdane/Peanut/ Groundnuts
100 gm- Dry coconut (cut into ½ inch long & thin pieces)
100 gm- phutana cha dal (split dry roasted chickpeas)
1 tbsp - Dhane/Coriander seeds
1 tbsp -Khuskhus/ (poppy seeds)
1 tbsp-  Til/ Sesame seeds
100 gm Oil
1 tsp Rai
1 tsp Haldi
1 tsp red chilli powder
2 tsp Sugar powder (or as per taste)
4 -5 Green chillies (cut into small pieces)
Salt as per taste

Method
1) Roast pohe evenly, on a low heat, without oil, in a big kadai, tills it gets crispy. Keep aside.
2) Heat oil in a pan & fry groundnuts, pieces of coconut & phutana, one by one on low heat, till they get crispy. Remove and keep aside.
3) Add rai to the hot oil, when it starts to crackle, add Hing, Haldi, poppy seeds, coriander seeds, sesame seeds, pieces of green chillies, & kadhi patta & fry them on low heat. The chillies and kadhi patta should become crisp.
4) Add Patal Pohe, salt, sugar powder, & fried (groundnuts, coconuts, phutana) and mix thoroughly. Remove from the heat, and keep mixing for 8-10 minutes. Keep aside for cooling.
5) The Chivada is ready to serve. Stays good for 15 days when stored in an airtight container.

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