In a mixture jar, add red chilli powder, fennel seeds, black salt, salt, dry mango powder, and sugar. grind it into fine powder. Special masala is ready, keep it aside.

In a pan, add 6 tbsp oil, hing, and turmeric powder. Mix well.

Then add murmura and salt. Roast murmura till it becomes crispy. Take out roasted murmura into a mixing bowl.

Heat oil in a pan, add makai na poha (cornflakes) in a sieve, and immerse the sieve in the oil. Fry the poha till they are completely puffed up. Remove them into the mixing bowl.

Now, take peanuts in a sieve and immerse the sieve in the oil. Fry the peanuts till they are light brown. Remove them to a mixing bowl.

Then fry curry leaves and take them out into a plate; do not mix them with the chivda mixture.

Now, in a mixing bowl when chivda mixture is slightly hot, add spice mix and mix well.

Lastly, add fried curry leaves and mix well.

Let it cool down completely.

Serve or store murmura chivda in an air-tight container.