top of page

When Hanger Strikes

  • Writer's pictureMari

Not Your Moms Bhel Puri Snack Mix




During Christmas season, I always receive homemade snack mixes from co-workers which I always appreciate. I made this recipe with a similar intention - make a big batch of this sweet, spicy, buttery snack mix, package it up into mason jars and give it out to co-workers, neighbours, friends and family! Or, you could just serve it at your next Iftaar gathering :) It's filled to the brim with all kinds of interesting snacks, and be warned, it's super addictive.


 

Not Your Moms Bhel Puri Mix


Prep Time: 1 hour 20 minutes Cook Time: 1 hour 15 minutes Yield: approx 16-18cups


INGREDIENTS

  • 1 package (300 g) pre-made bhel puri mix with chutneys/sauces

  • 85 g plain, salted plantain chips

  • 150 g spicy peanuts (sub salted, unroasted peanuts)

  • 150 g fried moong daal

  • 2 cups chili lime takis, slightly crushed

  • 2 cups plain corn chips

  • 2 cups cornflakes

  • 2 cups store bought tikha gathiya (spicy chickpea flour crisps)

  • 2 cups boondi (chickpea flour puffs)

  • 1 cup dried mango, finely chopped

  • 1/2 cup coconut smiles

  • 1 cup butter, melted

  • 3 tbs honey

  • 1 tsp sumac

  • 1/2 tsp ground cumin

  • 1 tsp dried mango powder

  • 1 tsp dried pomegranate powder

  • 1/2 tsp Kashmiri chili powder

  • 2 tsp garlic powder

  • 1 tsp salt

  • Juice of 2 limes


DIRECTIONS

  1. Preheat the oven to 250 F. Line 2 large baking trays with parchment or foil. To a very large mixing bowl, add the bhel puri mix, setting aside the chutneys (we will use them later). Add in the plantain chips, spicy peanuts, fried moong daal, takis, corn chips, corn flakes, tikha gathiya, boondi, dried mangos, and coconut smiles. Using your hands or a large mixing spoon, gently stir to combine everything.

  2. In a microwave safe bowl, melt the butter until completely liquid. Add the chutneys from the bhel puri mix and stir well to combine. Add in the honey, sumac, cumin, mango powder, pomegranate powder, chili powder and garlic powder. Whisk to fullly combine, then pour over the snack mix in increments, mixing the snack mix very well in between additions to fully coat everything in the butter sauce. Spread in an even layer between the baking sheets and bake for 1 hour and 15 minutes, stirring every 30 minutes. Remove from oven and let cool for 45-60 minutes till crisp, then squeeze lime juice over top and sprinkle with salt. This can be stored for up to 2 weeks in an airtight container at room temperature.

10 views

Recent Posts

See All

Comentarios


bottom of page