Set up draining station with a sieve over a heat-proof plastic container. In a sauteuse pan heat first amount of oil over medium-high until hot, about 375-400°F. Add about a 1/4 cup of poha and fry until floating. Remove from heat and pour through draining station. Transfer puffed poha to a towel-lined sheet tray to drain. Return oil to pan and repeat process with remaining poha, working in small batches, until all is puffed. Set aside.
Return oil to medium high heat and add peanuts. Fry until golden brown. Remove from oil and drain. Add curry leaves and fry until crisp. Remove from oil and drain. Discard oil.
Heat second amount of oil over low heat. Add puffed poha, turmeric, cayenne, and citric acid. Mix until seasoning is evenly distributed and fragrant. Remove from heat and cool to room temperature.
Add fried peanut, sugar, salt, and crush fried curry leaves overtop. Fold ingredients together until evenly distributed. Store in an airtight container for service.
For each serving, portion 1 cup snack mix in desired plate or container. Top with 2 tablespoons tamarind chutney and 1 tablespoon each avocado, tomatoes, onions, pomegranate seeds, and cilantro. Serve room temperature.
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