In a big heavy bottom pan on medium heat, dry roast the flatten rice for about 5 minutes. The size will shrink a little and it will taste crunchy. Then take it off to a separate container.

To the same pan add the fox nuts and dry roast for 5 minutes in medium heat. Once it roasted properly, it should taste crunchy like popcorn. Once done, place it along with the roasted poha.

Pour the oil to the same wok and keep it in medium heat. Once the oil heats up, add the dry red chili along with peanuts and cashew. It will take a minute for the nuts and the dry red chili to get roasted. Take off the dry red chili and keep it separately.

Drop the curry leaves along with the raisins and let it curry leaves crisp up.

Add all the spices along with the salt and sugar and toss it around for a minute.

Add the roasted flatted rice along with roasted fox nuts and rice krispee.

Toss everything around, to incorporate everything. Taste for salt and add more if needed.

Allow the chivda to cool down completely before you store it in an airtight container.

TO OVEN BAKE

Preheat oven to 350 F

Layer the fox nuts, flattened rice, puffed rice or rice krispee, along with nuts in a cookie sheet.

Drizzle oil on top along with the spices, salt and sugar. Mix it around to coat evenly.

Bake for 15 minutes, by tossing once in between.

Fry the curry leaves and dry red chili separately and add it to the mixture. Toss and let it cool completely before you store in a clean air tight jar.