Ingredients 2 teaspoons cumin seeds, dry roasted and coarsely ground 3 teaspoons chat masala 1 teaspoon chili powder 1 teaspoon black salt 1 cup canola oil 1 cup almonds 1 cup pistachios 1 cup cashew nuts 1 cup peanuts 1 cup pumpkin or sunflower seeds 1 cup wasabi peas 1 teaspoon dried mint

Method

Mix together the cumin seeds, chat masala, chili powder and black salt in a small bowl. Heat the oil in a medium size sauce pan over medium heat and fry the nuts until golden, about 1 to 2 minutes. Drain the oil as much as possible using a slotted spatula. (Do not drain them on a paper towel, or the spices will not adhere.)

Transfer the nuts into a medium bowl, quickly add the spice mixture and toss well, making sure that the nuts are well coated.

In the same pan stir fry the seeds over medium low heat until the seeds are fragrant and golden about 1 minute. Add the spiced nuts and toss together. Add mint and wasabi peas and adjust the seasoning to taste.

Cool completely and serve or transfer to an airtight container. This can be stored up to 3 to 4 weeks.

Makes 6 cups