In the same pan, heat oil and add mustard seeds, cumin seeds, asafoetida, curry leaves and dried red chilies. Saute for a minute.
Add roasted peanuts and stir for 1-2 minutes.
Add salt, red chili powder, turmeric powder and amchur. Mix well.
Finally, add the roasted poha and mix well so that the spices coat the poha evenly.
Cook for another 2-3 minutes on low flame, stirring continuously.
Turn off the flame and let the chivda cool completely.
Once cooled, store in an airtight container and enjoy as a snack anytime.
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