By Devi Poojari
August 26, 2024
Imagine the Indian bhel puri meeting the superfood granola of the West – this savoury version is a hearty snack that can be enjoyed as it is or with a cup of tea in the evenings. Loaded with good fats and plenty of texture, tap to see the recipe that is sure to get you hooked.
1 cup makhana ¼ cup pumpkin seeds 2 tablespoons ghee 1 cup puffed rice ½ cup raw peanuts 15-20 curry leaves 1 teaspoon mustard seeds ½ cup crushed khakhra 1 teaspoon red chilli powder 1 teaspoon amchur powder 2 teaspoons dry mint powder 1 teaspoon cumin powder 1 teaspoon chaat masala Salt, to taste
Heat a tablespoon of ghee in a pan and toast the makhana until crisp before transferring to a bowl.
Add the remaining ghee and temper the mustard seeds, curry leaves before roasting the peanuts until they deepen in colour.
Combine the spice powders and salt in a small bowl and set aside while you add the puffed rice and pumpkin seeds to the peanuts.
Tip in the spice blend and makhana before tossing thoroughly to combine and cool.
Store in an air-tight container and enjoy munching on it for up to 7-10 days.