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Chatpatta Warm Nut Mix

A warm, spicy, snack mix that makes a great party mix or an afternoon snack.

Course Snack
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 cups snack mix
Author Nandita Godbole

Ingredients

  • 2 tsp. butter
  • 2 tsp. black cumin seeds we used regular whole cumin seeds
  • 1 serrano pepper finely chopped (optional - we did not use)
  • 1/2 tsp. garlic powder optional
  • 1 tsp. cayenne pepper powder
  • Salt to taste
  • 1 tsp. lemon juice
  • 1 cup raw unsalted peanuts
  • 1 cup raw unsalted almonds
  • 1 can garbanzo beans rinsed, drained, and patted dry
  • 1/2 cup store bought besan sev Indian crunchy snacks, optional
  • 1 cup puffed rice or Rice Krispies cereal

Instructions

  1. Melt the butter in a small saucepan on very low heat. Add the black cumin seeds, serrano pepper, garlic powder, and cayenne pepper powder, and allow the flavors to combine for about 30 seconds. Remove from heat and add salt and lemon juice, mix well.
  2. Preheat the oven to 200 degrees. In a large mixing bowl, combine the nuts and chickpeas with the spiced butter. Place them in a single layer on a shallow cookie sheet, and bake for 20 minutes or until toasty.
  3. Place the puffed rice on another cookie sheet, and bake for about 8 minutes, or until warm and toasty. Combine the roasted puffed rice with the nuts and cover to keep the mixture warm. Serve immediately. (Note: Godbole serves these in paper cone cups.)