Indian snack mix (chewda)

Indian snack mix (chewda)

  • Preparation Time10 mins
  • Cooking Time3 mins
  • Serves4
  • DifficultyEasy
450 g cornflakes
450 g puffed rice cereal (recommended: Rice Krispies)
56 g shelled, skinless peanuts
56 g pepitas (pumpkin seeds)
2 tbsps peanut oil
1 tsp brown or black mustard seeds
8 to 10 fresh curry leaves, optional
1/2 green serrano chilli, minced
1/2 tsp turmeric
Small handful plantain chips, optional
2 tbsps golden raisins

There are entire shops dedicated to this snack mix in India and it's one of our treasured snacks. The last time I was in India, we all walked to a neighbourhood pub, ordered a pitcher of beer and chowed down on a big bowl of Chewda. It usually consists of chickpea flour noodles, flattened flakes of dried rice, peanuts and seasonings. Here's my Americanised version. Careful. Once you's really hard to stop!

Christina Perozzi from pairs this with a Reissdorf Kolsch from Koln (or Cologne), Germany. It's a crisp, dry and light ale. It has a depth of flavour without getting too big like a lager would.

1) In a large wok over medium heat, toast the corn cereal, puffed rice cereal, peanuts and pepitas until the cereals have crisped up, about 2 minutes. Remove from the pan.

2) Warm the oil in the same wok over medium heat. Add the mustard seeds (stand back, they'll pop!), curry leaves, green chilli and turmeric. Cook about 30 seconds. Turn the heat off.

3) Add the cereal mixture, plantain chips, if using, and sultanas. Season with salt. Toss until well combined and pour into a big bowl. Crack a beer and enjoy!

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