Recipe

repare the masala: Combine whole coriander, cumin seeds, fennel seeds, salt, turmeric powder, asafoetida, red chilli powder, and optionally citric acid. Grind them together to create the masala.
2)   Frying Process:
Heat oil in a pan.
Fry peanuts in batches until golden brown on medium-high heat.
Proceed with the same method using cashews, raisins, curry leaves, and chopped green chilies. Put everything aside.
3)   Frying the flattened rice:
Heat oil in another pan.  Add the thickened flattened rice that had been flat progressively in phases, and sauté each batch until crisp. Eliminate and dispose of surplus oil.
4) Mixing: 
Cool down the remaining oil in the frying pan.Mix the prepared masala into this oil thoroughly.
5)   Assembling:
Add the masala-oil mixture to the fried flattened rice. Mix until well-coated.
Add powdered sugar, fried peanuts, cashews, raisins, green chilies, and curry leaves.
Gently shake or mix everything together.
6)   Final Preparation:
Make sure that each ingredient is shared equally.
Allow the Poha Chivda to cool completely before storing it in an airtight container.
Tips:
Maintain oil temperature while frying.
Drain excess oil after frying to keep ingredients crispy.
Gently mix to prevent breaking the rice flakes.
Cautions:
Be careful with hot oil to prevent burns.
Avoid overcooking to prevent bitterness.
Store only after complete cooling to retain crispiness.