Measure all the ingredients and keep them separately in a plate or bowl.

Heat a kadai first. Reduce the flame to a low and then add 1 cup quick cooking oats in a hot kadai or pan.

Roast the oats on a low flame. Do keep stirring continuously while roasting oats.

When the oats become light brown in color and are fragrant & crisp, then switch off the flame. Just ensure they don't brown too much.

Transfer the oats in another plate.

Heat 1 tablespoon oil in the same pan. Add 1 tablespoon of peanuts and fry them till they become crunchy and their color changes.

Place the peanuts on a plate lined with a kitchen paper towel.

Then add fry 5 to 6 almonds till they become crisp and light brown in color.

Remove them and place the almonds on the same plate lined with paper towel.

Similarly fry 5 to 6 cashews till they become golden. Remove them and keep aside.

Fry the raisins till they swell and become plump. Keep aside.

Keep the flame to a low. Then in the same pan, add 8 to 10 curry leaves, 1 to 2 chopped green chilies and a pinch of asafoetida.

Add ½ teaspoon of sugar. Stir and saute for some seconds till the green chilies and curry leaves become crisp.

Add the remaining fried ingredients - peanuts, raisins and cashews. Mix very well.

Then add the roasted oats.

Mix the oats mixture very well. sprinkle salt as required.

On a low flame, saute for 2 to 3 mins. Then switch off the flame. Remove and keep aside in a separate plate.

Let the chivda mixture cool at room temperature and then store in an air-tight box and container. Serve the oats chivda as tea time snack or as a diwali savory snack.