Roasted Poha Chivda | No Fry Poha Chivda

Heat a heavy bottomed wide pan and add 3 cups Thin Poha. Roast on low flame gently mixing the poha for 2-3 mins.
In another 3-4 minutes, the poha turns crisp and should be roasted well. When pressed between fingers, it should break easily. Remove and set aside.
In the same pan, heat 2 tablespoon Oil. Add ¼ Peanuts and fry on low flame until golden brown. Push to the sides.
Add ¼ cup Almonds (halved) and fry for 2-3 mins on low flame until light golden brown. Again, push it to the sides.
Add ¼ cup Cashews (halved) and fry until golden brown.
Next add ¼ cup Fried Gram (chutney dal) and fry for a couple of minutes.
Add 2 tablespoon Raisins and fry for 2-3 mins with the rest of the ingredients. Remove from heat and set aside.
In the remaining oil, add 6-8 Crushed Garlic Cloves and 10 Curry Leaves.
Fry for a couple of minutes until there is no moisture. Next add all the spice powders – ¼ teaspoon Hing, ⅓ teaspoon Turmeric Powder,¼ teaspoon Chaat Masala, ½ teaspoon Red Chilli Powder and ½ teaspoon Salt (or as needed).
Next add 1 tablespoon Powdered Sugar. Fry for a couple of minutes without burning the spices.
Add the roasted nuts and poha. Switch off the heat.
Mix gently together until the poha is coated with the spices. Let the poha remain in the hot pan for a couple of minutes.
Store in an airtight container once it is cooled completely. Serve as a light snack with hot cup of tea or coffee.