Preheat air fryer at 180C and brush airfryer basket with oil.

In a bowl, combine all spice powders and salt for the chivda spice mix. Mix well for 30 seconds and set aside.

Add cornflakes, makhana, cashews & raisins to the basket, drizzle a few drops of oil and air fry for 2-3 minutes at 190C. Set aside on a tray.

Line the airfryer basket with baking paper, add peanuts and roasted gram dal and air fry at 190C for 2-3 minutes. Transfer it to the tray.

Retain the baking paper lining in the airfryer basket, add sev and boondi and airfry them at 190C for 2 minutes. Transfer it to the tray.

Heat oil in a large pan or kadai, add chillies and curry leaves and stir fry for about 1 minute till they crisp up.

Add all the air fried ingredients, gently mix for about a minute till everything combines well with the tadka. Sprinkle 5 teaspoons of spice mix, a teaspoon at a time, toss everything well and take off the heat.

Store in an airtight container only after it cools completely.