In a mixture jar, add turmeric powder, hing, red chili powder, fennel seeds, coriander seeds, cumin seeds, salt to taste, and limbu na phool. Grind it into fine powder. Keep it aside.
Then in a mixture jar, add sugar and grind it. Keep it aside.
Now heat oil in a pan, add take peanuts in a sieve, and immerse the sieve in the oil. Fry the peanuts till they are light brown. Remove them to a large bowl.
Then next fry roasted chana dal or dalia in the same way and remove them to the same bowl.
Now fry cashews slices and remove them to a bowl.
Then lower the gas flame and fry raisins. Within seconds, they will get plump up. Immediately remove them.
Then fry green chili and curry leaves. And take it out into a plate; do not mix them with chivda mixture.
Lastly, fry poha in batches on high flame till they are expanded in size. No need to brown them.
Keep frying and keep collecting them in a bowl till you are finished with all the poha.
Now in a tadka pan, add 3 tbsp oil and heat it. Cool down slightly and add masala mix into the oil and mix well.
Then add masala into poha and mix well. Poha is properly coated with the masala.
Now add powdered sugar and mix well.
Then add fried peanuts, chana dal, cashews, and raisins. Mix well.
Lastly, add fried curry leaves and green chili. mix well.
Let it cool down completely.
Serve or store poha chivda in an air-tight container.