Firstly, fry 400 grams thick poha in batches. make sure to fry in hot oil, or else the poha will absorb oil.

Stir and fry uniformly until the poha turns crispy.

Drain off over tissue paper and keep aside. Fry all the poha in the same way.

Now fry ½ cup peanut, ½ cup roasted gram dal, 2 tbsp almonds, 2 tbsp cashew, 3 tbsp raisins, and 2 tbsp dry coconut.

Transfer to the plate allowing it to absorb excess oil.

Also, fry 3 dried red chilli and a few curry leaves. Keep aside.

To prepare spice mix, in a bowl take 1 tbsp chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, 1 tsp kala namak, 1 tsp chilli powder, 1 tsp chaat masala, 2 tbsp sugar, 2 tsp salt and ½ tsp hing. Mix well making sure all the spices are well combined.

Now in a large bowl or vessel take fried poha. Add in prepared spice mix and mix gently.

Also, add fried nuts and mix well.

Finally, enjoy Crispy Poha Chivda Recipe for up to a month when stored in an airtight container.

Firstly, in a tawa dry roast 3 cup of thin poha on medium flame. alternatively, microwave for 1 minute or keep under a hot sun for 30 minutes.

Roast until poha turns crisp. keep aside.

Now in a large kadai heat 2 tbsp oil and roast ¼ cup peanuts to golden and crunch.

Also roast 2 tbsp pottukadalai, 10 cashew, 2 tbsp dry coconut on low flame.

Now add 1 tsp mustard, 1 tsp cumin, 2 dried red chilli, pinch hing, and a few curry leaves.

Saute and splutter the tempering.

Now add ¼ tsp turmeric, ¼ tsp salt, and 1 tsp powdered sugar.

Furthermore, add roasted poha and mix gently.

Finally, serve Crispy Poha Chivda Recipe or store it in an air-tight container for a month.