Place thin poha in a single layer on a baking sheet lined with parchment paper.Roast at 350 F degrees for 15 minutes until crispy, stir once in between. The color of the poha will not change, it will just roast and crisp up.Once roasted, transfer to a large bowl.
To the same baking sheet, now add peanuts and cashews.Roast at 350 F degrees for 11 to 13 minutes, stirring once in between until the nuts are golden brown in color. Transfer nuts to the same bowl as the poha and set aside.
Now heat 2.5 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the raisins and fry for 1 minute until the raisins swell up.Remove on a paper towel
Lower the heat to low and add the curry leaves and stir for 1-2 minutes. Push them to the side and add the hing and stir.
Add the turmeric and red chili powder and stir. Curry leaves should be completely crisp by now.
Transfer tempering to the bowl of roasted poha and nuts. Add salt, pepper, sugar and the fried raisins.
Mix everything using a spatula, slightly crush the curry leaves as you mix.
The nutrition estimate is rough estimate for 1 cup of this roasted poha chivda.
You can also add chana dal (fry it first) or dried coconut slices to this chivda. You can even add store bought sev.
Skip hing (or use gluten-free hing) to make the chivda gluten-free.