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and curry leaves
and bite-sized to help you consume them more often than Shrikar did
We make the cashews how they were made back in the day — using cow ghee for an intensified nutty taste and aroma
bite-sized portion
Roasted Pohe Chiwda Namkeen and curry leavesWeve upped the game on this legendary Maharashtrian snack by focusing on the finer details. We roast the pohe in small batches at a low temperature for more crunch. While roasted peanuts and cashews are generously thrown into the mix for added texture and nutrition.
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