Wash and peel the bananas. Directly grate the bananas into hot oil. Fry in batches. Peel only that much portion of banana that can be fried at a time. Do not overcrowd the oil.
Let them fry on low to medium heat and keep turning until they turn golden brown and crisp. Drain on an absorbent paper and set aside.
Method 1
In the same frying pan, fry peanuts, cashews and almonds till they turn light golden brown. Keep aside.
In the same manner, fry green chillies and curry leaves. Fry till they turn crisp and all the moisture evaporates from them.
In the end, fry raisins. Be careful while frying raisins, as they burn quickly. Fry only for a few seconds.
Combine fried grated banana, peanuts, cashews, almonds, raisins, green chillies and curry leaves in a wide bowl.
Add salt, red chilli powder, chaat masala and powdered sugar to it. Mix well.
Method 2
In a non-stick pan, dry roast peanuts, cashews and almonds till they turn light golden brown and crisp. Keep aside.
In the same pan, heat 1-2 teaspoon oil and add green chillies and curry leaves. Fry till they turn crisp and all the moisture evaporates from them.
Then add raisins and saute for a few seconds.
Add roasted peanuts, cashews, almonds and fried grated raw banana in it and saute for 1-2 minutes.
Switch off the flame and add salt, red chilli powder, chaat masala and powdered sugar to it. Mix well.
Once it cools down completely, store in an air-tight container.
Serve this chivda as a tea-time snack with a hot cup of tea or coffee.