Heat oil in a deep wok.

Fry nylon sabudana pearls in hot oil on medium flame.

Until they are puffy and crisp. Keep aside.

Now fry aloo laccha and aloo chips separately until crisp and golden brown. Keep aside.

Fry peanuts and keep aside.

Now fry curry leaves and green chillies.

Take everything in a big mixing bowl.

Add in the rock salt, powdered sugar and black pepper powder.

Mix everything well and keep aside to cool for a while.