Serves: 5
Total Calories: 745

1 1/2 tablespoons Chaat Masala store-bought, or to taste
3 tablespoons peanut oil
1/2 cup , shelled raw peanut, , with red skins on
1/2 cup coarsely chopped raw cashew nuts
1/2 cup mixed melon seeds or shelled raw sunflower seed
1 teaspoon black mustard seeds
1/4 teaspoon ground asafoetida
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground ginger
1/2 cup finely chopped fresh cilantro, including soft stems
2 tablespoons dried curry leaves
1 1/2 teaspoons citric acid
3 cups puffy rice cereal
2 cups cornflakes cereal
2 cups canned potatoes sticks

1. Prepare the chaat masala. Heat 1 tablespoon oil in a large wok or skillet and cook the peanuts and cashews over medium heat, stirring as needed, until fragrant and golden, 2 to 4 minutes. Transfer to a bowl. Alternately, roast in the oven at 350°F until fragrant and lightly golden, 10 to 15 minutes.

2. In the same pan, add the melon (or sunflower) seeds to the wok and dry-roast until golden, 1 minute. Transfer to the peanut bowl.

3. Heat the remaining 2 tablespoons oil over medium-high heat and add the mustard seeds and asafoetida. They should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Mix in the cayenne pepper and ginger, and then add first the cilantro, then the curry leaves, chaat masala, and citric acid, and stir about 30 seconds.

4. Add the puffed rice cereal, corn flakes, potato sticks, roasted nuts, and seeds. Reduce the heat to low and cook, stirring occasionally, about 5 minutes, making sure everything is well-coated with the spices. Let cool completely. Transfer it to an airtight container and store at room temperature about 2 months.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 745
Calories from Fat: 258

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