Clean the poha or flattened rice for any impurities.
Slice the dry coconut into long strips.
In a heavy bottom pan dry roast the poha or flattened rice on medium for 5-7 minutes.
It is done when they shrink in size.
Another way to know is, when you lightly crush them in between your fingers, you will hear a slight crunch.
Once done, remove it and keep it aside.
In the same pan add oil.
Once the oil is hot, add the peanuts and shallow fry them for 2-3 minutes on slow to medium.
They are done when the skin starts separating and they start changing colour.
Remove them and keep it aside.
Now add the cashew and almonds and shallow them until golden brown.
Once done, remove and keep it aside.
Now add the sliced coconut.and fry them too for 2-3 minutes until golden brown.
You might feel they are overdone, but they would taste better.
Remove the coconut slices and keep it aside.
Now in the same pan add curry leaves and green chilies.
Shallow fry them until they are crisp.
Now add turmeric and red chili powder.
Add Dariya (Fried gram) and fry it for a few seconds.
Add all the remaining ingredients one by one and mix it nicely.
Switch off and let the chivda cool down completely.
Store it in an airtight container.