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.