Take 2.5 cups or 250 g thick poha and sieve it.

Then heat oil, add 50 g or 2 cups fresh coriander leaves into a sieve and fry till they become crispy. Take out onto a plate.

Then add 5–6 chopped spicy green chilies into the sieve and fry till they become crisp. Take out onto a plate.

When the fried coriander leaves and green chilies cool down, add them into a mixer jar and grind into a green paste. Keep it aside.

Then in a mixer jar, add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp fennel seeds, 1 tsp black salt, 1 tsp salt, 1 tsp chaat masala, 1/8 tsp or a pinch of limbu na phool (citric acid), and 4 tbsp sugar. Grind it. Chivda masala is ready, keep it aside.

Now heat oil in a pan, take ½ cup peanuts in a sieve and immerse the sieve in the oil. Fry the peanuts till they are light brown in color. Remove them onto a large plate.

Next, fry ¼ cup roasted chana dal or dalia in the same way and remove them onto the same plate.

Now fry 10–12 cashew slices and remove them onto a plate.

Then add ¼ cup curry leaves and fry till they become crisp. Take them out onto a plate.

Then lower the gas flame and fry raisins. Within seconds, they will plump up. Immediately remove them.

Lastly, fry poha in batches on high flame till they expand in size. No need to brown them.

Keep frying and keep collecting them in a bowl till you finish all the poha.

Now in a tadka pan, add 2 tbsp oil and heat it. Add the prepared green paste and sauté it.

Then add the green paste and chivda masala into the poha and mix well. Poha should be properly coated with the green paste and masala.

Then add fried peanuts, chana dal, cashews, and curry leaves. Mix well.

Let it cool down completely. Serve or store kothmir chivda in an airtight container.