Place the poha in a microwave-safe dish. Microwave it on high for 1 minute and set it aside.
Heat the oil in a saute pan over medium heat. When the oil is hot, add in the mustard seeds and chiles. When the mustard seeds begin to pop, cover the pan and turn the heat off until the popping stops.
Turn the heat to medium again and add the peanuts to the pan, roasting them in the mustard seed oil for a minute. Then add in the cashews and turmeric powder, and roast them for another minute. Add the poha, sugar and salt to the pan, then turn the heat down to low. Stir together until everything is coated and mixed.
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