Heat a heavy bottom pan or kadhai on medium flame. Turn the flame to low, add the thin poha and roast it while stirring gently
Turn the flame to medium and add oil to the pan. Add the peanuts and roast them while stirring continuously. Once the peanuts start to pop, reduce flame to low. This takes about 1-2 minutes.
Then add the roasted Chana Dal (Dalia) and roast them together for about a minute.
Then add the cashews, almonds and dry coconut slices. Stir and roast until the cashews turn light golden in color.
Then add cumin seeds, asafoetida and stir. Then add the chopped green chili, and curry leaves. You want the curry leaves and the green chilis to not have any moisture, as otherwise they can make the poha soggy.
Then add the sesame seeds and raisins. Roast for 30 seconds. Then add turmeric powder, salt and sugar. Stir well. Turn off flame and let this tempering cool a little.
Now add the roasted poha back to the pan. Mix gently until all the poha has the perfect yellow color. You can use a silicone spatula or your hands to mix the poha.
Let the poha cool completely, then store in air tight container or serve this poha chivda with a cup of garam chai.