2 cup. Rice crispie or thin poha
1/2 cup. Roasted peanuts
1/2 cup. Roasted. Chana dal
1/4. Cup. Cashews
1/4. Cup. Resins
2 tabspoon. oil
1 tab spoon. Mustard seeds
1 tab spoon. White sesame seeds
1/4. Tea spoon. Asafetida powder
15. Fresh curry leaves
3 or 4. Green chillies
1/2. Teaspoon. Turmeric powder
1 teaspoon. Salt
1/2. Teaspoon. Sugar powder
1 Teaspoon. Chat masala. or lemon juice
Check and clean poha and roast it in oven or in a pan over burner so as to remove the moisture and let it become crisp. Cut the chillies in half inch pieces .In a thick bottom kadahi pour oil and heat .
Add mustard seeds and sesame seeds and stir till the mustard seeds start cracking. Add chilli pieces and curry leaves. Now add turmeric powder and poha or rice crispies.Start stirring and add peanuts,chana dal,cashews and resins.Mix well and add salt,sugar and chat masala.Pour lemon juice and stir so as to evaporate the moisture of juice and giving the mixture a lemony flavor.
Switch off the flame and let it cool.
This is a healthy gluten free snack.
As for asoefatida powder for gluten free always buy crystal and grind in a powder.
The powdered asoefatida is not gluten free.
2. Indian grocery stores do have thin poha but other stores one can buy rice crispies which are a good alternative of poha.
3. One can add any nuts of your liking .