Makhana Chivda {The Ultimate Indian Snack}

Air fry makhana at 330°F for 8 minutes (no need to preheat), shaking halfway through. You can also bake them in the oven at 350°F for 10 minutes. Transfer to a large mixing bowl.
Note:The makhana may fly around and make some noise in the air fryer, don’t worry, that’s normal! Just keep an eye on them. If one gets stuck near the heating element, pause the air fryer and gently remove it.
Place curry leaves in the air fryer basket, then set a wire rack or mesh tray on top of it. The curry leaves stay safe underneath and won’t fly up into the heating element.
Add cashews and almonds to the mesh tray and air fry at 300°F for 4 minutes, until lightly golden. Add to the mixing bowl with makhana.
Note: You can also roast the nuts and curry leaves in the oven at 320°F for 10 minutes.
Heat oil in a small tadka pan. Add mustard seeds and let them pop. Turn off the heat, then stir in turmeric, Kashmiri chili powder, cumin, and coriander powders.
Pour the hot tadka over the makhana mixture. Sprinkle in chaat masala, salt, and powdered sugar. Toss gently until everything is evenly coated.
Allow the chivda to cool completely before storing in an airtight container. It stays crisp for up to 2 weeks.