In a Kadhai, or wok heat sufficient oil until hot. Test the readiness by adding a few poha flakes, they should immediately sizzle to the top. That's when you know the oil is ready.
Now using a sieve that can comfortably fit in your wok start frying. Also line a plate with paper towel and have it ready!
Begin with Poha, add about ½ cup at a time to the sieve and fry until they expand and get crunchy, a minute or less approximately. Do not brown them.
Remove from oil and hold above the wok for few seconds to drain the access oil. Transfer to the paper towel-lined plate.
Repeat the avove steps for frying the remaining poha.
Similarly fry the peanuts, dalia, and cashews and remove them onto the same plate as poha.
Let it cool and come to room temperature at which you can store this in airtight container.
Baking (using oven)
Preheat oven to 350°D and line a baking tray with parchment paper or foil.
Add thick poha to the lined baking tray. Work with 1 to 1.5 cups or as much the baking tray can hold at a time without overcrowding. Bake poha in multiple batches. I baked mine in two.
Drizzle some oil (about 1 tbsp). Mix well so the oil is evenly distributed and spread into an even layer.
Bake at 350°F for 15 mins stir/mix after 5mins. Remove from the oven and allow to sit in the pan for 5-10 mins which should help them crisp up further.
Bake at 350°F - cashew for 10-12 mins, peanuts for 15-20 mins and dalia for 20 to 25 mins or until crisp.
Using Air-fryer
Add the poha in the main basket and don't use the grill pan. Work with half to 1 cup or as much the air fryer tray can hold at a time without overcrowding. So you will have to air fry in multiple batches.
Drizzle some oil (1 tsp) and mix well so the oil is evenly distributed. spread into an even layer.
Air fry at 370°F for 5-7 mins or until crisp. Shake it up once.
Remove and allow to sit in the air fryer for 5 min. That should crisp them further. Repeat for the remaining poha.
Air fry at 370°F - cashew for 2 mins, peanuts for 3-5 mins and dalia for 5-7 mins or until crisp.
For Tempering:
While all these fried/baked things are still warm add the salt, sugar and red chilli powder to them. You can either transfer to a bowl or on the same plate and stir to combine.
Heat oil in a small pan and once hot add the mustard seeds.
When they begin to splutter add the cumin seeds, asafoetida, turmeric powder and curry leaves.
Mix and take it off the flame once the curry leaves are crispy.
Add to the Poha Chivda mixture.
Notes
Deep fry or bake or air fry each ingredient separately before mixing together. Each one has a different cooking time so mixing and frying/roasting will not yield the best results.
Use a fine sieve to fry the poha and other ingredients. It truly makes the frying and draining process easy and quick.
If you don’t have a sieve, just add the poha to oil and drain using a slotted spatula.
Don’t skip the sugar, it balances and brings all the flavors together.
I've used peanuts with the skin but you can use without skin too.
If in rush, use store-bought roasted cashews and peanuts. Saves time as you don't have to fry or bake them.
You can also add coconut flakes and raisins to this poha chivda. I don’t prefer to add it so I skipped them. Fry them along with nuts one after the other. The raisins will plump up.
Don’t add red chili powder to the tadka as it burns very quickly.