Start by roasting the poha. In a large pan, dry roast the poha over low heat until it becomes crispy. Be careful not to over-roast, or it will become too hard. Set aside.

In the same pan, heat oil over medium heat. Add the raisins and fry for a minute or until the raisins swell up. Remove them on a paper towel and set aside.

Add the peanuts and roast them until they become slightly brown. Remove them on a paper towel and set aside.

In the same pan, add oil and heat it over medium heat. Add fennel seeds and sesame seeds and let them splutter.

Next, add the chopped green chilies and curry leaves. Sauté them for a minute or two.

Remove the chivda from the heat and let it cool completely. It will become crispier as it cools down.

Once the Roasted Poha Chivda is cool, store it in an airtight container. It can be kept for a few weeks if stored properly.

Enjoy your homemade Roasted Poha Chivda as a delicious, crunchy snack with a cup of tea or as an accompaniment to other dishes. You can adjust the spice level and ingredients to suit your taste.

Oven-roasted poha chivda is a healthier alternative to the traditional version, as it requires less oil and still results in a crispy and flavorful snack. Here's a recipe for making oven-roasted poha chivda:

Preheat your oven to 350°F (190°C).

Start by roasting the poha. Spread the poha in a single layer on a baking sheet. Place it in the preheated oven and roast for about 10-15 minutes, or until it becomes crispy and slightly golden. Stir the poha every 5 minutes for even roasting. Keep a close eye on it to prevent browning. The exact time may vary depending on your oven, so check it every 5 minutes or so.

Once the poha is roasted, set it aside. Now, spread the peanuts, and nuts if using (peanuts, cashews, almonds, dry sliced coconut) in a single layer on a baking sheet and roast for 8-10 minutes. Keep an eye to prevent nuts from over-browning.

While the poha is roasting in the oven, you can prepare the seasoning. In a pan, heat oil over medium heat. Add the raisins and fry for a minute or until the raisins swell up. Remove them on a paper towel and set aside.

In the same oil, add fennel seeds and sesame seeds and let them splutter.

Next, add the chopped green chilies and curry leaves. Sauté them for a minute or two.

Remove the chivda from the heat and let it cool completely. It will become crispier as it cools down.

Let the mixture cool down completely before storing it in an airtight container. The chivda will become crispier as it cools.