Roasting the mix

• Add the oil to heat in a heavy bottomed nonstick wok.
• Roast the peanuts and the cashew nuts till crunchy.
  
• Remove and add to the mixing bowl.
• Tear the papad into pieces, and roast in the leftover oil that coats the wok.
  
• Add this to the same mixing bowl.
• Once they have small bubbles and turn crunchy, remove and add to the curry leaves to roast.
• Add to the mixing bowl and toss it around. Sprinkle the turmeric powder as it coats better now.
• Now slow roast the rolled oats till crunchy.
• To the roasted oats sprinkle red chilli powder, chaat masala, citric acid and salt and toss the mix well.
  
• Add the nuts and seeds roasted to this mix.
  
• Cool the namkeen chevdo till room temperature and then add the powdered sugar.
  
• Now mix all roasted ingredients together.
  
• Once cooled store in airtight jars for a snack.