In big pot or kadhai, dry roast the poha (chivda) at medium heat till it gets crunchy. Make sure, it’s doesn’t burn and has been roasted nicely. Stir it very gently so it doesn’t break. Once its done, transfer into other big pot. Let it cool down.
Keep all ingredients ready before starting the preparation. In the same kadhai, dry roast the coriander seeds and poppy seeds(khus khus) separately till slightly golden color. Add crushed roasted coriander seeds. Keep it aside.
Heat oil in kadhai, fry each raw peanuts, split roasted chana and thinly sliced dry coconut separately till slightly golden color at medium heat.
After roasting keep add peanuts, coconut and chana to the roasted chivda.
In the same oil, add chopped green chili. Fry it till brown color. Add curry leaves and fry for few sec. Add turmeric powder, chili powder and amchoor powder in to it and fry them for few sec. Turn off the heat. Add crushed coriander seeds and poppy seeds into hot oil. Stir it nicely.
Now add roasted poha along with other fried ingredients into oil. Add salt and sugar, black pepper powder and mix gently so that the poha flakes do not break.
Once mixing is done, let it cool down completely. Crispy chattpata poha chivda tea time snack is ready. Store it in airtight container. It will stay fresh for 2-3 weeks.