Heat oil in a wide pan or a wok and add mustard seeds, cumin, red chili and peanuts.
Roast for a minute or two until peanuts change color and are lightly roasted.
Add curry leaves, green chilies and let the chilies roast until the moisture from the chilies dries up. This is crucial else poha will not stay crisp for too long.
Throw in crushed garlic and fry until garlic turns light brown.
Add fried gram, salt, turmeric and toss for ½ a minute for fried grams to lightly roast.
Reduce the flame to low, add poha and toss for couple of minutes or longer until poha is crisp.
Turn off the heat and continue to toss for few more minutes.
Poha will become crispier from the heat of the pan.
Cool and store in an airtight container for days.