Using a large slotted spoon, fry the peanuts, roasted gram, biscuits (if using), and curry leaves on medium-low heat.
The peanuts need to get roasted properly, so make sure they are a dark brown
The roasted gram won't change colour much so just fry for about a minute or so.
The curry leaves will splutter and burst a bit so take care while doing this. It's better to fry with the leaves on the stalk so that it's easier to drain.
Add all these fried items to the sev and boondi already made.
While everything is still hot, add the chilli powder and hing.
Mix together well and break up the sev and curry leaves into smaller pieces as you do so.
Add the roasted cashew nuts at this stage too, if using.
The ingredients should be mixed while hot itself. We did this on a large sheet of brown wax paper which also absorbed the excess oil.
Transfer to a large bowl and let the mixture cool completely before storing in airtight containers.