BRESLIN-STYLE BOMBAY MIX RECIPE - (4.7/5)

BRESLIN-STYLE BOMBAY MIX Recipe - (4.7/5) image

Provided by ltrodrigu

Number Of Ingredients 15

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For the Spice Blend:
2 tablespoons whole garam masala (aka khada masala)
1 teaspoon nigella seeds
1/2 teaspoon dried orange peel
For the Snack Mix:
1/2 cup Mirch Masala Madras Mix
1/2 cup Mirch Masala Channa (spicy chickpeas)
1/2 cup Haldiram's Aloo Bhujia (crisp potato noodles)
1 cup Mirch Masala Chevda Mix
1 cup Mirch Masala Thick Sev-Hot (chickpea noodles)
1 cup Mirch Masala Green Vatana (peppered green peas)
2 tablespoons anardana (dried sour pomegranate seeds), optional
1/2 cup cashews
1/2 cup dried, shredded unsweetened coconut
Pinch of salt

Steps:

Make Spice Blend: In a dry pan over high heat, toast garam masala, nigella seeds and orange peel just until fragrant, 3-5 minutes. Pulverize toasted spices and peel with a mortar and pestle or spice grinder to make a fine, thoroughly blended powder. Set aside. Make Snack Mix: Preheat oven to 350 degrees. Combine the following in a large bowl: Madras Mix, Channa, Aloo Bhujia, Chevda Mix, Thick Sev, Green Vatana and anardana. Set aside. Toast Cashews and Coconut: Spread out cashews on a small baking sheet. Spread out coconut on a second baking sheet. Place baking sheets in oven and toast until fragrant, about 5 minutes. Remove from oven and immediately salt hot cashews. Assemble Mix: Pour hot nuts and coconut into bowl with snack mix. Toss spice blend with mix until evenly coated.