Wash and air dry the chillies, cut them up in circles. In case you are using copra make thin slices out of them.
In your kadhai/wok on low or medium flame add a little say about 1/2 cup of poha and keep stirring constantly. You are done when the poha is crisp or the edges of the poha start curling. Transfer to a big plate/bowl for the batch to cool down. While you roast the next batch.
Add the roasted poha in the container that you plan to store the chivda, even airtight plastic one is okay.
In the same pan heat, the oil fry the peanuts until they become nice and golden brown. Transfer to the container.
Similarly fry all cashew nuts, raisins if you are adding. These fry fast so take care. Transfer to the container.
If you are using copra or dry coconut pieces fry them too and transfer to the container.
In the same oil add mustard seeds and let them splutter, add chopped green chillies, curry leaves.
Add the roasted gram and sesame seeds.
Next in goes hing or asafoetida, haldi/turmeric powder.
Finally, add the lemon juice, take care it will splatter. Once the tempering stops sizzling transfer to the container.
Add salt and sugar to taste.
You can also add some jeera powder, dhania powder too.
Stir well. The amount of oil may feel a little less but keep stirring till well mixed.
In case you feel the oil is less heat some more oil in a small container add mustard then pour in the container of poha. Mix well.
Store in an airtight container for about 10-15 days.