Method:

1. I made boondi and ompodi a day ahead to save time. Make all the ingredients ready - Deep fry peanuts and curry leaves until crisp, drain in a tissue and set aside. Then fry poha, gram dhal each separately until crisp .You can add a pinch of salt , hing while frying but it is purely optional.
   
2. Then fry the cashews. Drain the excess oil in a tissue, set aside.Take a newspaper transfer all the ingredients.
   
3. Add red chilli powder / pepper powder and give a quick mix. Can you see who is helping me? :)) If you are adding ribbon pakoda, mullu murukku and thattai just crush them with your hands before adding. You can even transfer this to an airtight container and give a quick shake for it to mix evenly.
   

My Notes:

• There is no accurate measures for mixture recipe, its just plus or minus the ingredients as we would prefer so be generous in adding more whichever you like it.
• You can even crush garlic and fry it in oil and add it to the mixture for a garlic flavour.
• You can skip salt as well as all the fried items already has salt in it.
• You can additionally add cornflakes and other nuts too.
• If you like pepper flavour skip red chilli powder and add pepper.