Soak chana dal and moong beans separately for 6 to 8 hours or overnight.

Wash, peel and grate potatoes. Wash it once with water then soak it in the clean water for 30 minutes. Drain the water and put the grated potato on a cotton cloth to remove excess water.

Fry potato chips on high heat until crisp and light brown in colour. Drain chana dal and moong beans and put it in a cotton cloth to drain excess water. Fry chana dal and moong beans also on high heat until crisp and light brown.

Fry groundnuts, coconut slices, almond and cashew nuts on medium heat. Do not fry raisins.

To prepare tadka, heat oil and add cinnamon and cloves to it. Now add mustard seeds and allow it to crackle. Add hing, curry leaves and turn off the heat. Add sesame seeds, fennel seeds, turmeric powder and chilli powder to it. Add this tadka to the chivda and mix everything well. Add powdered sugar and salt to chivda and give it a good mix. Taste and adjust the seasoning. Chilli powder and sugar can be adjusted according to your preference.