Indian Snack Mix
Crunchy, spiced, and irresistibly addictive, this homemade Indian Snack Mix is the perfect blend of flavors and textures to satisfy your snack cravings. Featuring puffed rice, roasted peanuts, cashews, chana dal, and crispy sev, this vibrant mixture is brought to life with aromatic curry leaves, a medley of Indian spices like turmeric and cumin, and a hint of chili for a mild kick. It’s quick and easy to make, coming together in just 25 minutes, and is perfect for a teatime treat, game-day snack, or even as a flavorful addition to your party spread. This savory snack mix is vegan, customizable, and can be stored for days in an airtight container, making it an excellent make-ahead option. Whether paired with a cup of chai or enjoyed on its own, this Indian street food classic is sure to delight.
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Recipe Information
Ingredients
- 4 cups Puffed rice
- 1 cup Raw peanuts
- 0.5 cup Raw cashews
- 0.5 cup Roasted Bengal gram (chana dal)
- 1 cup Thick sev (crispy chickpea flour noodles)
- 15 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Ground cumin
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 piece Green chilies (optional, sliced)
Instructions
Heat a large skillet or wok over medium heat and add the vegetable oil.
Once the oil is hot, add the mustard seeds and let them splutter for a few seconds.
Add the curry leaves and, if using, sliced green chilies. Stir-fry for about 30 seconds until aromatic.
Add raw peanuts and stir-fry for 2-3 minutes until they are golden and cooked through.
Add the cashews and roasted Bengal gram (chana dal). Stir-fry for another 1-2 minutes until lightly toasted.
Reduce the heat to low and add the turmeric powder, red chili powder, ground cumin, asafoetida (hing), sugar, and salt. Mix well so the spices coat the nuts evenly.
Add the puffed rice to the skillet and gently toss everything together. Make sure the puffed rice is well coated in the spice mixture.
Cook for 2-3 minutes on low heat, stirring constantly to ensure the puffed rice stays crisp and absorbs the flavors.
Turn off the heat and mix in the thick sev. Toss gently to combine.
Let the snack mix cool completely at room temperature. Once cooled, transfer it to an airtight container for storage.
Nutrition Facts
Calories |
3472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 392.2 g | 143% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 16.6 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2489 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
