To begin making the Jowar Dhani Chivda, heat a large pan preferably iron kadai on medium flame. Add oil andsalt to the kadhai.

Add a handful of good quality jowar seeds and wait till they absorb enough heat and once you see the seeds popping, start stirring it making sure they don’t burn.

You can avoid oil and pop these on dry hot kadhai too. Once all the jowar has popped, remove from kadai into a large bowl. Repeat the same for remaining jowar dhani. Transfer into a bowl and set aside. 

Fry plain and coloured papad in the oil and keep them aside.

Add 1 teaspoon of oil again into the kadai and roast peanuts. Remove from kadai and keep it aside.

Into the same pan, add curry leaves and dried red chilies and when curry leaves start to splutter, turn off heat and add turmeric powder. Immediately pour this on top of the popped jowar dhani.

Into the popped jowar bowl add the  papad broken into smaller pieces. Now add the broken papads, roasted peanuts. With your hands, carefully mix them all together.

If you like, you can also add some sev, roasted fried Bengal gram dal, khara boondi and even puffed rice.

Let it cool down completely and then store it in an air tight container.

Serve Jowar Dhani Chivda with hot Masala Chai to your guests.