Sunday, August 15, 2010

Bombay Snack Mix

  • ½ cup chick peas (kabuli chana)
  • ½ cup black-eyed peas 
  • ½ cup dry sweet peas (vatana)
  • ½ cup cashew nuts, roasted
  • ½ cup peanuts, roasted
  • ¼ tsp  roasted and ground cumin seeds
  • ¼ tsp paprika
  • 1 tbsp red chili powder
  • ½ tsp garam masala
  • ¼ tsp asafoetida (hing)
  • 2 tsp oil
  • salt to taste
  1. Soak chick peas in 2 cups water.  Soak black-eyed and sweet peas in 4 cups water.  After about 8 hours, drain water.
  2. Add 1 cup water to chick peas and heat.  When it starts boiling, cover and remove from heat. After 30 min, drain water.
  3. Mix all peas, add cumin powder, paprika, chili powder, garam masala, asafoetida and salt.  Set aside for 30 min.
  4. Heat oil in a sauce pan and fry peas mixture on medium heat until dry.  Add nuts, stir and continue heating for 10 min.
  5. Either  continue heating on stove top at low heat for 45-60 min, stirring occasionally OR spread evenly on a baking pan and bake at 350 deg for 30-45 min.  The mixture should be crunchy but not too hard.  Please note that the mixture will continue to harden a little even after removing from the stove/oven.
Serves 8-10

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