First, roast the poha in a large wide vessel on low flame until crispy. You can also roast it in the oven at 200F on a large baking sheet for 10 mins, stirring occasionally.
Remove the roasted poha into another big bowl and set aside.
In the same pan, heat oil and shallow fry the peanuts, cashews, raisins and sliced dried coconuts one by one.
Remove the fried nuts and coconuts onto a plate using a slotted spoon and set aside.
In the same oil, add the cumin seeds, coriander seeds, fennel seeds and hing. Let them splutter.
Then add the green chilies, curry leaves, chopped coriander leaves and fry for a minute until all the moisture is absorbed and the chilies are slightly crisp.
Add the dalia, roast it again, then add the fried nuts and coconut, turmeric powder and mix well.
Add the roasted thin poha and salt; stir and mix thoroughly.
Once slightly cooled, add powdered sugar as per taste and mix well.
The Thin Poha Chiwda is now ready. Once completely cooled, store it in an airtight container.
