In a flat pan, roast the poha on slow heat for 5-7 mins or until crisp and set aside. Now in a kadhai, add the oil and let it heat up a little. To that add mustard if using, along with curry leaves, asafetida, raw peanuts, cashews, then in a couple of minutes add coconut slices.

Now add salt, turmeric, red chili powder and sugar to the nuts. Add the roasted poha to it and mix it well on a slow heat. Make sure you stir it constantly to avoid burning.

Let the mix cool down completely. Store it in the air tight container and it should be good for 3-4 weeks.

Enjoy it with a cup of tea or anytime of the day when you are craving something savory.