Heat the oil for deep-frying. When it is hot, reduce the heat to medium (5 on a number scale) and fry the corn poha in batches. It will fry up quickly — less than 20 seconds. Flip once, drain as much oil as you can, remove them from the oil, and set them in a bowl. I usually don’t drain the mixture ingredients onto a paper towel, as we want that oil so the spices can coat evenly.

Now reduce the heat to medium-low (3 on a number scale) and add the peanuts first. Let it cook for 30 to 45 seconds, and then add the cashews and fry until both turn golden brown. Drain as much oil as you can, remove them from the oil, and set them in a bowl.

Turn off the heat. Add poha (rice flakes). It will fry up quickly on the residual heat, so it’s ok to turn off the heat. Remove the poha and then add the curry leaves — be careful, as they might splutter. Ensure there isn’t any moisture in the curry leaves.

Add the salt and red chili powder to the fried items, and gently toss them to coat evenly. Check for salt and adjust if needed.