Dry roast the thin poha in a heavy bottom wok or pan until it is crispy. Remove and set aside.
Heat oil in the wok. Add asafoetida, fennel seeds, mustard seeds and dry red chillies and curry leaves if using. Saute for a minute or two.
Now add salt, sugar, turmeric powder and red chilli powder. Stir and add corn flakes. Stir for a minute and then add omapodi, peanuts, boondi, poha and sultanas.
Stir until everything is combined and mixed well. Remove from heat, cool and store in airtight containers.
Notes
Instead of dry roasting, you can deep fry corn flakes and poha to make it more delicious.You may also add few curry leaves[I did not use]