Heat oil in a wide pan over medium heat. Add the cashews and fry until lightly golden. Remove them to a plate. In the same pan, fry the peanuts until golden and crunchy. Remove and set aside.

Add the raisins to the pan and fry briefly until they plump up. Remove them and set aside.

Add the chana dal to the pan and fry for 10-15 seconds, or until lightly golden and crunchy. Remove and set aside.

Add the saunf (fennel seeds) to the remaining oil and fry for 10-15 seconds until fragrant. Add the sliced green chilies and curry leaves. Cook until the curry leaves turn crisp, taking care not to burn them.

Reduce the heat to low. Add the Kashmiri red chili powder, turmeric powder, salt, amchur powder, and powdered sugar. Stir for a few seconds until the spices are well combined. Keep the heat low to prevent the spices from burning.

Return the fried cashews, peanuts, raisins, and chana dal to the pan. Add the cornflakes and gently toss everything together until the cornflakes are evenly coated with the spice mixture.

Cook for another 1-2 minutes over low heat, stirring gently to avoid breaking the cornflakes. Turn off the heat.

Transfer the cornflakes chivda to a wide tray or bowl and let it cool completely. Once cooled, store it in an airtight container to maintain its crunch. Enjoy this homemade cornflakes mixture with a cup of chai or whenever you crave a savory snack!