Indian snack mix (chewda)

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Ingredients

  • 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 sultanas
  • Salt

Use imperial measurements

Method

How to make Indian snack mix (chewda)

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 start...it's really hard to stop!

Christina Perozzi from beerforchicks.com 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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