I have been thinking of posting this recipe but never got down to it. I always make this spicy mixture for Deepavali. Mixture is a blend of nuts, deep fried beaten rice or poha, small sticks of deep fried besan flour, chips, crunchy murukku, roasted channa dhal, deep fried corn flakes etc because its so cruncy salty, spicy and just the perfect munch with a cup of tea or coffee. My version is however is a little different. I had no intention of deep frying and came up with my own version that is healthy. I used toasted corn flakes that we get in the store and substituted that for the deep fried version, rice crispes instead of deep fried poha, roasted peanuts and cashews instead of the deep fried ones. Took me a few minutes to mix it all up and season it with some oil once the puff pastry was baked. There was no change in taste or flavor and I could eat it guilt free. Next time you are in the mood for some mixture try this and you would never regret.
Measuring cups and spoons
Corn flakes - 4 cups
Rice Crispes - 3 cup
Peanuts - 3 cups roasted with skin
Potato chips baked - 1 cup cut into small pieces
Puff pastry sheets 1/4th sheet
Ribbon pakoda - 1 cup (optional)
Cashew Nuts - 2 cups roasted
Curry leaves - 1 cup
Asafoetida - 1 tsp
Chilli powder - 1 tbsp ( add more for spice)
Pepper powder - 1 tsp
Turmeric - 1/2 tsp
Sugar - 2 tsp
Oil - 2 tbsp
1. Preheat the oven to 350 degrees and cut the puffed pastry into small squares. Bake them until they get crunchy. Mix baked mini puffed pieces, corn flakes, crispes, ribbon pakoda, chops and nuts in a large bowl.
2. Heat the oil in the wok and add asafoetida, chilli powder, turmeric, salt and curry leaves and when the curry leaves get crunchy remove and allow it to cool.
3. Powder this mix in the blender and add to the mixture bowl.
4. Toss well and add the pepper. Adjust the spice and salt as per your taste.
5. The mixture tastes better the next day.