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1 teaspoon cumin seeds, dry-roasted and coarsely ground
1 1/2 to 2 teaspoons or store-bought
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon black salt (optional)
1/2 cup peanut oil for deep frying
2 cups mixed shelled raw nuts such as almonds, cashews, peanu...
1/2 cup mixed shelled raw seeds, such as sunflower seeds, pumpkin seeds
1. Prepare the cumin seeds and chaat masala. Then, in a small bowl, mix together the cumin seeds, chaat masala, cayenne pepper, and black salt.
2. Heat the oil in a medium-size nonstick wok or saucepan over medium heat and fry the nuts until golden, about 1 minute. Before removing them from the wok, hold them for a few seconds between the slotted spatula and the sides of the wok to drain out as much oil as possible. (Do not drain them on paper towels, or the spices will not adhere.) Transfer them to a medium bowl, quickly add the spice mixture and toss well, making sure that the nuts are well coated.
3. Remove all the oil from the wok, then in whatever oil remains on the wok surface, stir-fry the seeds over medium-low heat until the seeds are fragrant and golden, 1 minute. Add to the spiced nuts and toss together. Taste and adjust seasonings. (Keep in mind that the warm nuts will be soft, but will harden as they cool.) Let cool completely then serve or transfer to an airtight container and store 2 to 3 weeks at room temperature or about 3 months in the refrigerator.
1 1/2 to 2 teaspoons or store-bought
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon black salt (optional)
1/2 cup peanut oil for deep frying
2 cups mixed shelled raw nuts such as almonds, cashews, peanu...
1/2 cup mixed shelled raw seeds, such as sunflower seeds, pumpkin seeds
1. Prepare the cumin seeds and chaat masala. Then, in a small bowl, mix together the cumin seeds, chaat masala, cayenne pepper, and black salt.
2. Heat the oil in a medium-size nonstick wok or saucepan over medium heat and fry the nuts until golden, about 1 minute. Before removing them from the wok, hold them for a few seconds between the slotted spatula and the sides of the wok to drain out as much oil as possible. (Do not drain them on paper towels, or the spices will not adhere.) Transfer them to a medium bowl, quickly add the spice mixture and toss well, making sure that the nuts are well coated.
3. Remove all the oil from the wok, then in whatever oil remains on the wok surface, stir-fry the seeds over medium-low heat until the seeds are fragrant and golden, 1 minute. Add to the spiced nuts and toss together. Taste and adjust seasonings. (Keep in mind that the warm nuts will be soft, but will harden as they cool.) Let cool completely then serve or transfer to an airtight container and store 2 to 3 weeks at room temperature or about 3 months in the refrigerator.
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