Heat a large kadai. Halve the almonds and the green chillies. Pour oil into the kadai and when it is heated add mustard seeds and let them splutter.
Add asafoetida, turmeric powder and sauté for ½ minute. Add curry leaves and almonds and sauté till the leaves are crisp. Add the roasted chana, salt and sugar and mix well. Add kurmura and mix well.
When it is completely cooled store in airtight container.