Grind together sugar and salt. Set aside. Do not skip grinding salt, and sugar. It is essential for even mixing of salt and sugar to stick to each grain of namkeen. If you skip this step then, the salt tends to settle down at the bottom, leaving the end portion of namkeen very salty.
Heat 1 tbsp oil in wok, add peanuts. Fry them till they are roasted nicely. Check for even browning of peanuts and firm texture. Remove from the wok and set aside.
Now add remaining oil in the wok and heat it.
Place half the quantity of poha/ rice flakes in a fine steel strainer. Once the oil is hot, dip the poha along with strainer in the oil so that the poha is dipping in the oil and start puffing up to double the size.
Stir fry poha till they double in size but their color remains the same.
Take out fried Poha and keep them in a strainer to remove excess oil. Similarly fry the remaining Poha.
Now add roasted peanuts and salt-sugar mix as per taste and chat masala.
Add roasted black chanas. Mix well.
Allow to cool and store in an air-tight container. It stays good for 7-10 days if stored in a sealed container. Serve as a snack with tea or coffee.