Sattu Sharbat with Chura Bhujia

Ingredients

• 3 cup Thick Poha (Also known as jada poha. Do not use the thin variety.)
• 2 cup Vegetable Oil (For deep frying. Use any neutral oil like sunflower or canola.)
• 1 cup Raw Peanuts (With or without skin.)
• 0.25 cup Cashew Nuts (Split or halved.)
• 20 pcs Curry Leaves (Fresh curry leaves provide the best aroma.)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference.)
• 1 tsp Amchur Powder (Dry mango powder for a tangy flavor.)
• 2 tsp Powdered Sugar (Balances the spicy and tangy flavors.)
• 1.5 tsp Salt (Adjust to taste.)

Instructions

1. 1

   Fry the Poha

   • Heat oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a single poha flake into it; it should sizzle and puff up instantly.
   • Place about 1/2 cup of poha in a large metal sieve. Carefully lower the sieve into the hot oil, ensuring it doesn't overflow.
   • Fry for 5-7 seconds until the poha flakes puff up and become crisp and white. Avoid browning them.
   • Immediately lift the sieve, shake it gently to drain excess oil, and transfer the fried poha to a large mixing bowl lined with paper towels. Repeat this process in batches for all the poha.
2. 2

   Fry Nuts and Curry Leaves

   • Reduce the heat to medium. Place the raw peanuts in the same sieve and lower it into the hot oil. Fry for 1-2 minutes until they are golden and crunchy.
   • Drain the peanuts well and add them to the bowl with the fried poha.
   • Next, fry the split cashews in the sieve for about 30-40 seconds until they turn a light golden brown. Be watchful as they cook quickly. Drain and add to the bowl.
   • Finally, carefully place the curry leaves in the sieve and fry for 20-30 seconds until they become crisp and dark green. Add them to the mixture.
3. 3