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Indian-Spiced
Snack Mix
I think I first had this in London, where a friend’s
grandma made it regularly (it was called Sev Mamra). It quickly
became one of my favorite snacks. This version is a slightly milder
one, and uses chow mein noodles in place of chickpea noodles, which
usually require a trip to an Indian grocery store. Use 1/8 teaspoon
of cayenne for the milder version; use 1/4 teaspoon for some added
fire. (Also, don’t use white cooking utensils as the turmeric
tends to yellow them.)
1/4
cup cooking oil
1/8-1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon sugar
1/4 teaspoon garlic powder |
1/4 teaspoon onion powder
1/4 teaspoon salt
3 cups puffed rice cereal (like Rice Krispies®)
1 cup packaged chow mein noodles
(found in most groceries)
1 cup salted peanuts or mixed nuts
1 cup raisins |
In a large saucepan or frying pan, heat oil over
low heat, just enough to make hot but not bubbly. While oil is heating,
add spices: cayenne, cumin, turmeric, sugar, garlic, onion, and
salt. Stir to blend. When oil gets hot you should be able to smell
some of the spices. At that point, remove pan from the heat and
add the puffed rice cereal and chow mein noodles. Stir and toss
until coated. Stir in peanuts and raisins.
Makes about 6 cups
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