Chivda

1. Heat a large, dry pan or wok over medium heat. Add the Poha and dry roast for 8-10 minutes, stirring continuously, until crisp. Transfer the roasted Poha to a large bowl and set aside.

2. In the same pan, heat the Ghee over medium heat. Once hot, add the Mustard seeds and Cumin seeds. Let them splutter.

3. Add the Curry leaves, Green chili, and Asafoetida to the pan. Sauté for about 30 seconds until fragrant.