• Pre-heat oven to 350 F degrees.
• Take a baking sheet/pan and spray it with oil.
• In a big bowl, add thin poha, half of the oil, salt, and all spices, and mix gently.
  
• Now, place this mixture of poha in a single layer on the baking sheet.
• In a pan, take remaining oil. When the oil is hot, add hing, and grated ginger followed by curry leaves and green chilies.
  
• Cook them till the ingredients are infused in oil but not 100% cooked. (Takes about 1-2 minutes after adding to the oil)
• Add nuts and dal at this point. Mix well and allow it to brown a little.
  
• Add this oil over your poha and keep the ginger, curry leaves and green chilies aside.
• Mix in the oil well and now add the half-cooked ginger, curry leaves and ginger to the top.
• Roast at 350 F degrees for 10 to 13 minutes, stirring once in between until the poha starts to change color around the edges and turn crispy. If you are using a small baking sheet, then bake the poha in two to three small batches.
  

Air-Fryer:

• For the air-fryer version, line the air-fryer basket or tray and add seasoned raw poha. Cook each batch for 7-8 minutes until the poha becomes crispy with edges light brown.
• Once roasted, allow the poha to cool down a bit. Add nuts and sugar and mix well. If using raisins, just fry them in little oil before adding to the poha.
  
• Mix well and adjust salt and chili powder if necessary. Once completely cool, store the baked chivda in an air-tight container.
• Enjoy!