Hot Mix (Indian Spiced Snack Mix)

Hot Mix (Indian Spiced Snack Mix)
Hot Mix (Indian Spiced Snack Mix)
There are countless varieties of this ubiquitous Indian snack mix, made with varying combinations of nuts, fruit, spices, and other ingredients. Cookbook author Smita Chandra's version of the addictive nibble is the best we've had, with four kinds of nuts (cashew, peanut, almond, pistachio), plus sweet raisins, nutty coconut, and poha, dried flattened rice flakes.Ingalls Photography

There are countless varieties of this ubiquitous Indian snack mix, made with varying combinations of nuts, fruit, spices, and other ingredients. Cookbook author Smita Chandra's version of the addictive nibble is the best we've had, with four kinds of nuts (cashew, peanut, almond, pistachio), plus sweet raisins, nutty coconut, and poha, dried flattened rice flakes. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.

Hot Mix (Indian Spiced Snack Mix)
There are countless varieties of the ubiquitous Indian snack mix, made with varying combinations of nuts, fruit, spices, and other ingredients. Cookbook author Smita Chandra's version of the addictive nibble is the best we’ve had, with four kinds of nuts (cashew, peanut, almond, pistachio), plus sweet raisins, nutty coconut, and poha, dried flattened rice flakes.
Yield: makes 5 1/2 Cups

Ingredients

  • 1 cup canola oil
  • 1 tsp. ground turmeric
  • 1 cup poha (dried flattened rice flakes)
  • 20 fresh or frozen curry leaves, defrosted if frozen
  • 6 chiles de árbol, stemmed and roughly chopped
  • 12 cup dried shaved coconut
  • 12 cup golden raisins
  • 12 cup roasted chana dal (yellow split peas)
  • 12 cup sev (fried chickpea noodles)
  • 12 cup spicy boondi (fried sweetened chickpea balls)
  • 12 cup unsalted pistachios
  • 12 cup unsalted roasted cashews
  • 12 cup unsalted roasted peanuts
  • 12 cup whole almonds
  • 1 12 tbsp. sugar
  • 1 12 tsp. red chile powder, such as cayenne
  • Kosher salt, to taste

Instructions

  1. Heat oil in a 14" flat-bottom wok over medium-high. Stir in turmeric and, working in batches, fry poha until puffed and crisp, 10–15 seconds. Using a slotted spoon, transfer poha to paper towels to drain; transfer to a large bowl. Fry curry leaves and chiles until fragrant, about 1 minute; drain on paper towels and transfer to bowl with poha. Fry coconut, and then raisins, about 30 seconds each; drain on paper towels and transfer to bowl with poha. Add fried chana dal, noodles, boondi, pistachios, cashews, peanuts, almonds, sugar, red chile powder, and salt; toss to combine. Store in an air-tight container up to 1 month.