Heat oven to 250 degrees. On a large baking sheet, evenly spread 2 cups each Wheat Chex , Rice Krispies and Corn Flakes and 1 cup each salted peanuts and salted cashews . Bake until toasted, 20-30 minutes. Set aside. Heat 2 tablespoons oil in a large stock pot […]
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Heat oven to 250 degrees. On a large baking sheet, evenly spread 2 cups each Wheat Chex, Rice Krispies and Corn Flakes and 1 cup each salted peanuts and salted cashews. Bake until toasted, 20-30 minutes. Set aside.
Heat 2 tablespoons oil in a large stock pot over medium heat. Add a few dozen curry leaves and toast until crisp. Add 2 cups golden raisins, 1 teaspoon turmeric, 1 teaspoon ground red chile and 2 teaspoons salt. Cook, stirring often, until raisins plump, another minute or two. Remove from heat.
Add toasted cereals and nuts, 1 cup pretzel sticks, 1 tablespoon chaat masala or garam masala, and stir, coating everything well. Adjust seasoning as needed. Store in an airtight container for up to 2 weeks.
