firstly, dry roast poha in microwave for 1- 2 minutes or keep under the sun to make it crisp.
furthermore, heat oil and splutter mustard seeds, cumin seeds, hing, red chilli and curry leaves.
later fry the ground nuts and roasted chana dal (putani) over a low flame.
also add sliced dry coconut and fry till it turns golden brown. also add cashew nuts and raisins. fry on a low flame till raisins puff up.
now add sugar, salt, turmeric powder and turn off the flame.
mix well and add to the roasted thin poha (make sure your poha is crunchy)
mix thoroughly. adjust the seasoning, if required.namkeen chivda
finally, allow namkeen chivda to cool at room temperature and then store in an air tight container.