Heat the oil in a kadai or a pan on medium heat. Add the peanuts and fry them on low heat till crunchy. Strain and transfer in a broad pan.

Now fry the potato chips, strain and transfer to the pan. Spread the boondi and sev on top of the chips.

Now fry the corn flakes in batches on high heat till golden and crisp. Strain and add to the pan.
Fry the poha similarly and add. Now add rest of the ingredients to the mixture and give a good mix.

Heat oil in a small pan; add the green chills, curry leaves and saute till the leaves are crisp. Add the hing, saunf and switch off the heat.

Add haldi, chilli powder and pour on the mixture. Mix the seasoning well with the mixture lightly.

Let the mixture come to room temperature before storing in an air tight container.