Begin by roasting the poha (flattened rice) on low heat in a wide, thick-bottomed pan. To know more, swipe up!

Roast till the poha changes its texture and turns crisp. To know more, swipe up!

Next, fry peanuts in hot oil till crisp and crunchy, Stir often. To know more, swipe up!

Remove fried peanuts with a slotted spoon and place in another dish or bowl.

Now, add dried coconut slices and fry till crisp and light golden or golden.

Remove fried coconut with a slotted spoon and place in the same bowl.

Next, fry roasted chana dal for some seconds or till crisp. Do not brown.

Remove fried chana dal with a slotted spoon and place in the same bowl.

Then, fry cashews till crisp.

Remove fried cashews with a slotted spoon and place in the same bowl.

Lastly, fry raisins till they swell and turn plump.

Remove fried raisins with a slotted spoon and place in the same bowl.

Heat oil in the thick-bottomed pan. Add curry leaves, chopped green chilies and asafoetida.

Stir and sauté on low heat till the chilies and curry leaves turn crisp.

Then, add turmeric powder and salt.

Next, add powdered sugar.

Stir and sauté on low heat till the sugar begins to caramelize. To know more, swipe up!

Add roasted poha along with fried ingredients. To know more, swipe up!

Sauté for 4 to 5 minutes, shaking gently. To know more, swipe up!

Cool the poha chivda to room temperature, then serve or store. For recipe of fried poha chivda, swipe up!