In a mixing bowl, add turmeric powder, red chilli powder, fennel seeds powder, powder sugar, amchur powder and salt. Mix well. Keep it aside.
Heat oil for frying in a pan. When the oil is hot, simmer the heat to medium and fry the makai poha until crisp. Take out fried poha in a mixing bowl.
Deep fry the peanuts in the same oil until browned and crisp. Drain out into mixing bowl.
Deep fry roasted chana dal, cashew and curry leaves separately and drain out into a mixing bowl.
Add spice mix with all fried ingredients and mix well.
Cornflakes chivda is ready. Store it in an airtight container.