Special Chewra by Shireen Anwer

Ingredients:

• Rice puffs 2 cups
• Dried coconut 3 tbsp
• Roasted gram flour 3 tbsp
• Cashew nuts 15-20
• Peanuts 3-4 tbsp
• Potatoes straws 1 cup
• Curry leaves few
• Dry red chilies 8
• Salt 1 tsp
• Turmeric 1/2 tsp
• Sugar 2 tbsp
• Oil for frying
  

Method:

1. Put chalni in hot oil and fry half rice puffs.
2. Now take it out in kitchen napkin slowly slowly.
3. Then put remaining rice puffs in chalni and fry it.
4. Now mix with all remaining ingredients.
5. Then cool it and fill in air tight box.
6. It will remains fresh and crisp for 4 months.