In the same pan, add rest of the oil, turmeric and hing. When turmeric’s raw flavor is gone then add poha. Keep the flame between low and average. Keep mixing poha gently upside down until poha is crisp / airy in texture. It needs little patience in frying poha. High flame can burn poha. If quickly turned off at lower flame then it could end up raw. So a flame between low-medium and regular mixing shall give it the desired texture. Keep doing this for 15 mins.