Ingredients

The following ingredients have 5 Servings
  • 2 cup Boondi (You can use readymade Boondi or better try making your own at home)
  • 1/2 cup Peanuts
  • 5 - 6 Cashews (broken, optional)
  • 5 - 6 Almonds (broken, optional)
  • 10 - 12 Raisins (stems removed)
  • 10 - 12 Curry Leaves
  • 2 tsp Salt (reduce to 1/2 tsp if you have salted Boondi)
  • 2 tsp Red chili powder
  • 1 tsp Sugar (powdered )
  • 1 tsp Asafetida (Heeng)
  • 2 tsp Oil

Instruction

  • Heat 1/2 tsp Oil and add Heeng and 4 – 5 Curry Leaves. Fry till the Leaves turn crisp. Cool and powder in a spice grinder with sugar, salt and red chili powder. Keep aside.
  • Heat remaining oil and add the Peanuts. After 2 - 3 seconds add the cashews and Almonds (if using). Add the Raisins and fry till the Peanuts turn dark brown and the Raisins puff up into small balloons.
  • You can fry the Raisins separately as well if you risk them getting charred. Drain on an absorbent paper and keep aside.
  • After all the fried delights come to room temperature you can start mixing them. Take a large bowl or an airtight container and put half of the boondi, half of the fried nuts then half of the prepared spice powder.
  • Follow with the rest of the Boondi, nuts and powder and mix with a wooden spatula to amalgamate the Boondi and nuts with the spice powder. Store in airtight jars.
  • Enjoy with tea of coffee!