All purpose flour - 200gms
Assorted nuts (cashews, peanuts, almonds, pine nuts) - 200gms
Beaten rice flakes (aval) - 200gms
Fresh Curry leaves - 100 gms
Sugar - 15 gms
Red chilli powder (cayenne pepper) - 5 gms
Asafoetida (perumkayam) - 1/2 teaspoon
Salt to taste
Oil for deep frying
Add sugar to the all purpose flour and knead it into a dough (as you would for chappathis/tortillas).Shape balls out of the mixture and roll them out into thin chappathis (tortillas). With a sharp knife make criss cross lines both lengthwise and widthwise on each of chappathi, so that you get tiny diamond shapped patterns that can be guaged out. Deep fry these diamond cuts and place on kitchen tissue to drain the extra oil.
In the same oil, fry the assorted nuts. Remove and drain. Add the beaten rice flakes and repeat the process. Be careful with the rice flakes since they burn easily.
Fry the curry leaves in oil and drain.
In a deep pan mix all the ingredients together, add the chilli powder , salt, and asafoetida and toss. Store in airtight containers.