Healthy Bombay Mix

3 Tbsp oil

2 handfuls cashew nuts

2 handfuls almonds

2 handfuls peanuts

2 handfuls sultanas 

2 handfuls curry leaves (optional)

2 medium-sized potatoes (optional), grated, water squeezed out 

3 tsp mustard seeds

3 Tbsp sesame seeds

Pinch asafoetida

1 bag cornflakes (380g)

3 tsp turmeric

3 tsp chilli powder (or to taste)

Handful fennel seeds

1 bag rice bubbles (275g)

3 tsp salt (or to taste)

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What to do

1. Heat some of the oil over a medium heat and separately shallow fry the cashew nuts, almonds, peanuts and sultanas, then set aside. 

2. Fry the curry leaves, crush, then add to the cooked nuts and sultanas. 

3. Fry the grated potatoes if using and add to nut mix. 

4. In a wok, heat a small amount of oil over medium heat. Add mustard seeds, and when they pop add sesame seeds, asafoetida and cornflakes. Keep stirring so they don’t burn. Add turmeric, chilli powder, stirring continuously, then add fennel seeds. Once crispy (a few minutes) add to the nut and potato mix. Lightly cook the rice bubbles, then spread all ingredients on a tray, and add salt to taste. You can add a little sugar, which is common in India, but we choose not to.

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Sobhna’s
sobhnas.co.nz

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