On medium heat, heat a tablespoon of the oil in a deep skillet or wok (at least 12-14" in size).
Add the chopped green chilies and curry patta. Stir for about 30-40 seconds until the curry patta and green chilies darken. Turn off the heat. Remove and place on a paper towel to drain.
Add another tablespoon of oil to the skillet. Heat on medium-high and add the raisins. Stir for about 1 minute until the raisins plump out. Do not burn. Turn off the heat, remove the raisins, and drain them on a paper towel.
In the same skillet, on medium heat, put another tablespoon of oil and add the turmeric. Stir 15 seconds, then add the beaten rice. Let sauté, stirring occasionally, for approximately 10 minutes. The flakes will get a little crunchy, but they do not have to be browned.
Once the poha is lightly browned, turn off the heat. Now add all the other ingredients. Salt is not needed since there is enough in the other salted ingredients.
If you want it spicy, you can add some chili powder or chili flakes to suit your taste. Stir carefully so as not to break up the poha. Mix all ingredients well.
Let cool and store in airtight containers.Great as a tea time snack or if you were getting an attack of the munchies! These do not last long enough in my house to give you shelf time. If I had to guess, I would say at least a month.