Image: Maya Visnyei/Recipe and Styling: Claire Stubbs/Styling: Ann Marie Favot
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- 2 cups fried noodles
- 2 cups crispy brown rice puffed cereal
- 1 cup dried roasted chickpeas (chana)
- 1 cup fried green lentils (moong dal)
- 1 cup plantain chips
- ½ cup roasted peanuts
- ½ cup raw pumpkin seeds
- 1 tbsp Mexican chili lime seasoning
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp garlic powder
- ½ tsp turmeric
- ¼ cup unsalted butter or coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
1 Preheat the oven to 375°F.
2 In a large bowl, stir together the first seven ingredients (noodles through pumpkin seeds), tossing to combine well; set aside.
3 In a small bowl, stir together the chili lime seasoning, curry powder, garam masala, garlic powder and turmeric; set aside. In a small saucepan, melt the butter over medium heat.
4 Add the mustard and cumin seeds and cook for 1 to 2 minutes, until the mixture is sizzling and fragrant.
5 Remove the pan from the heat and pour the spiced butter evenly over the fried noodle and nut mixture. Toss with a large spoon to combine.
6 Sprinkle with the dry spice mixture and toss again to combine evenly.
7 Spread the mixture out onto a large baking sheet and bake for 12 to 15 minutes, stirring every 5 minutes, until the mixture is lightly browned. Allow to cool and serve.
Tip: Mexican chili lime seasoning is a dry spice mixture of chili powder, salt and dehydrated lime that can be found in stores that carry Mexican products. We used Tajin Ciasico Seasoning blend.
Prep and cook time: 30 minutes.
Makes 8 cup