ChivaDa with Thin Poha.

Ingredients:

Thin poha - 4 cups
raw peanuts - 1/4 cup
dry coconut slices - 1/4 cup
split roasted chana dal - 1/4 cup
cashews - handful (optional)
yellow raisins - handful (optional)
curry leaves - 3 branches (25-30 leaves)
green chili peppers - 4-5 sliced finely
coriander powder - 2 Tb
cumin powder - 1 Tb
hing powder - 1 tsp
turmeric powder - 1 Tb or as needed
chili powder - 1 Tb
Salt - to taste
Sugar - 1 Tb
citric acid - 1/8 tsp
peanut oil - 1/4 cup for oil tempering

Recipe:

Clean poha using sieve to remove powder/ crushed poha.
Microwave poha for 1 minute and stir well.  Repeat the procedure for 2- 3 minutes until poha become crisp.
Heat oil in a pan and deep fry raw peanuts, coconut, cashews, roasted chana dal, cashews and raisins one by one on low heat.
Prepare oil tempering with mustard seeds, green chilies, curry leaves and hing powder.  Remove from the heat and add turmeric powder, chili powder, coriander powder, cumin powder, salt, and sugar.
Add poha and mix well.  Add more salt as needed.  Add citric acid and mix well.
Let it cool off and then store in a tight sealed container (glass or plastic).
Serve it as a light snack or serve it in a bowl to eat like nuts with drinks.

Notes: 

1) You can make this chivada with rice crispies, corn flakes, puffed rice (you don't need to clean it or roast it in microwave to crisp it).
2) You can deep fry thick poha.  Take it out on paper towels to absorb excess oil and follow the same recipe.
3) Chivada can keep for 2 weeks. You can refrigerate it to keep it longer.
4) Serve it with chopped raw onions (2 tsps) and tomatoes (2 tsps), chopped fresh cilantro leaves (1 tsp), freshly grated coconut (1 tsp).
5) mix it with puffed rice for bhel (another snack).
6) poha is made from rice when it is still in it's hull.  It is soaked in water and then pounded with wooden pestle to make it flat.  Hull is removed and pounded rice is dried and stored.