8/10 left over roti
¾ cup dalia
¾ cup cashewnuts/kaju
½ cup raisins/khishmish
¼ cup curry leaves/
1 tsp poppy seeds/khakhas
¼ dried coconut flakes/ sukha khobra
3 tbsp toasted fennel seeds/badi sop
1 tsp red chilli powder
1 tsp chat masala
2 tsp turmeric/haldi
4-5 tsps sugar
2 tsps salt as per your taste
5 tbsp cooking oil
Method:
•
• Pl cut to dim and shap roti tukda
• Fry to cooking oil to all roti pieces
• Now fry individually in a teaspoon of oil roast cashew nuts, peanuts, dalia and curry leaves. Pour them over the fried poha flakes.
• Dry toast coconut flakes and fennel seeds and add it to fried Roti pieces.
• Lastly add raisins/ kishmish, red chilli powder, salt and sugar and mix them properly with the other ingredients and fried Roti pieces, check for salt and sugar. Take special care not to break the Roti pieces, when you mix it. You have to handle them delicately.
• Box it in an air-tight container and Chivda is ready to serve/ share.
