Directions
- 1Heat ghee in a pan and add almonds. Roast till aromatic.
- 2Add walnuts and pistachios.
- 3Add sunflower seeds and pumpkin seeds. Mix well.
- 4Roast till nuts and seeds splutter and become aromatic. Keep stirring continuously to avoid burning.
- 5Add flax seeds and sesame seeds. Mix well. Roast till they splutter.
- 6Transfer to a plate and spread to cool.
- 7Heat ghee in a pan and add dry coconut pieces. Fry till golden in color.
- 8Add mustard seeds and cumin seeds.
- 9Add asafoetida, garlic, green chillies.
- 10Mix well and fry for a minute.
- 11Add curry leaves. Mix well and fry till curry leaves turn crisp.
- 12Add salt, red chilli powder, turmeric powder, pepper powder. Mix well and fry for a few seconds.
- 13Add roasted nuts and seeds. Give it a good mix.
- 14Allow it to cool completely. Store in an airtight container and enjoy!
Ingredients
- 0.5 cup Almonds
- 0.5 cup Walnuts
- 0.5 cup Pistachios
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 0.5 cup Flax seeds
- 0.5 cup Sesame seeds
- 5 Green chillies
- 5 Curry leaves
- 8 Garlic cloves
- 0.5 cup Dry Coconut pieces
- 2 tbsp Ghee/Clarified butter
- 0.5 tsp Mustard Seeds
- 0.5 tsp Cumin Seeds
- 1 pinch Asafoetida
- 1 Salt
- 1 tsp Red Chilli Powder
- 0.25 tsp Turmeric Powder
- 0.5 tsp Pepper Powder
Equipment
frying panplatespatula
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