Heat sufficient oil in a kadai. Put the sago gently into hot oil and deep-fry till it doubles in size. Drain on absorbent paper.

Deep-fry potato salli in the same oil till golden brown. Drain on a separate absorbent paper.

Deep-fry raw peanuts in the same oil till golden brown and crisp. Drain on another absorbent paper.

Deep-fry green chillies and curry leave, in the same oil till crisp. Drain on another absorbent paper.

Transfer fried sago into a mixing bowl, add potato salli, peanuts, green chillies, curry leaves, raisins, salt and powdered sugar and mix well. Let it cool down to room temperature.