Heat a non-stick pan over low heat and dry roast the roasted chana, peanuts, and almonds for 2–3 minutes until fragrant and extra crunchy.
Add roasted curry leaves and stir for 30 seconds to release their aroma.
Switch off the heat and immediately sprinkle turmeric powder, roasted cumin powder, black salt, and red chilli powder.
Mix thoroughly until all ingredients are evenly coated with the spices.
Allow the mixture to cool completely before storing.
Transfer to an airtight container and enjoy as a healthy protein-rich snack throughout the week.