Air fry makhana at 330°F for 8 minutes, shaking halfway through. Alternatively, bake in the oven at 350°F for 10 minutes. Transfer to a large mixing bowl.

Place curry leaves in the air fryer basket, then set a wire rack or mesh tray on top to secure them. Cook for 2 minutes until crisp.

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. Alternatively, roast 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 for 30 seconds. 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 for 1 minute until everything is evenly coated.

Allow the chivda to cool completely before storing in an airtight container for up to 2 weeks.

Enjoy your crispy Makhana Chivda as a healthy and flavorful snack!