Heat a thick bottom non stick pan and dry roast thin poha on slow heat.
Keep swirling the pan so that it gets roasted evenly.
The poha will start to curl and gets crisp once roasted properly.
It will take around 10 minutes. Take out in a bowl and keep aside to cool.
In the same pan heat oil on low flame. Shallow fry peanuts first.
Once they are done, remove in a bowl then add sliced coconut. Remove in a bowl.
Next add roasted chana/dalia, once it's done, remove and keep side in a bowl.
To the same pan add dry fruits and fry on low heat, once it's browned remove and keep in the bowl.
When everything is done, to the same oil put ajwain/carrom seeds.
Once it starts to crackle, add curry leaves. Saute nicely and add turmeric powder and red chilli powder.
Immediately mix in thin poha, and all shallow fried Ingredients.
Mix well so that turmeric and chilli powder coats well.
Finally add salt and powdered sugar to this and give a gentle stir.
Turn off the flame and allow the chivda to cool down completely.
Fill this in an air tight container and enjoy for days to come.