Chivra

Ingredients:

• 1-2 tbsp mustard oil or any other oil.
• 1 tbsp cumin seeds
• 1tbsp of finely chopped chilies
• handful of curry patta
• 2 cups of dry poha (I used brown rice poha)
• 1 cup each of roasted chickpeas and peanuts
• Pinch of Amchoor

Process:

• Heat the mustard and add cumin seeds to it, wait till they splutter and then add the green chillies
• Within a few seconds add a handful of chopped curry patta and keep stirring the mix till the curry patta starts getting dry . 
• Add about 2 cups of dry poha(chivra) and keep stirring the dry ingredients constantly on a medium low flame. The poha will get slightly popped up after sometime. The popping up of the poha will be visible and they need to be constantly turned up so all of the tiny grains get popped up. (Note:This is the trick to roast poha in very low oil or ghee) 
• Take off heat when all of them have popped up and mix salt , pepper and red chilly powder to taste and a bit of amchoor powder too.
• Add a cup each of roasted peanuts and roasted chickpeas. Keep in an airtight container.
• NOTE: I used store bought roasted unsalted peanuts but I roasted the chole at home.

How to roast Chickpeas:

• Soak the Chickpeas overnight. 
• Drain and rinse the chickpeas well. Now place it covered with fresh water (enough water to cover it) 
• Cook for 3 whistles or about 8-9 minutes. I wait another 6-7 minutes for it depressurize but you can do a show it under cold water for a quick release too. Drain the chickpeas well. Make sure the chickpeas are dry. You can also use paper towel to dry it out.
• Note:You can at this point heat some oil in a skillet on stove top and roast them for 1-2 minutes before moving them to the oven. Try this if you keep finding your chickpeas not crunchy enough. 
• Preheat Oven to 350F. To the drained chickpeas add the seasoning of your choice. You can add them after they are roasted too. 
• Line a baking sheet with parchment and spread out the chickpeas on it.
  Bake for about 45 minutes or until crisp and golden. Make sure to shake the tray intermittently to redistribute the Chickpeas. 
• You can even use these roasted chickpeas as a stand alone snack - just add some salt and chili powder.