Heat a deep wok on low flame and add 2 tbsp oil.
Fry peanuts, fried gram, cashews and coconut individually. Make sure you don't burn them and remove as soon as they turn golden.
Transfer the fried ingredients to a plate.
Add 2 tbsp oil and let it heat. Maintain the flame to low.
Add mustard seeds and cumin seeds and let it crackle.
Once the seeds start crackling, add hing, curry leaves and finely chopped chilies.
Make sure the chilies are fried well and they are no more moist.
Once the chilies looked cooked - dry and crisp, turn off the flame.
At this point, add the spices, salt,sugar and mix well in the oil.
Make sure the spices are infused in the oil well.
Add peanuts, fried gram, coconut to the wok. mix well.
Finally add the corn flakes and mix well. You need to be gentle while mixing.