In a large pan, dry roast nylon poha on medium flame. alternatively, microwave for 1 minute or keep under a hot sun for 30 minutes.
roast until poha turns crisp. Take out into a bowl.
now in a bowl, add salt, black salt, sugar, and chaat masala. mix well and add it into roasted poha.
Heat the oil in a pan on medium heat. Once hot, add papad and fry it.
Take out all fried papad into the plate and make medium size pieces.
Now in the same pan, add peanuts and roast till they become slightly golden brown.
Then add green chilies and curry leaves. Saute until all the moisture from chilies and curry leaves are gone and they become crispy. If there is any moisture left, the whole chivda will not stay crispy and over time chivda will start to get soggy.
Then add white sesame seeds and mix well.
Then add cashews and daliya (roasted chana dal) Roast them with stirring constantly until they get light brown and become crispy.
Then add hing and turmeric powder. Mix well.
Now switch off the gas and add roasted poha. Mix well with the masala.
Switch on the gas and mix chivda for 5 minutes on low flame.
Lastly, add papad pieces and mix well.
Papad poha chivda is ready. store in an air-tight container for a month.