Indian Snack Mix

We have been buying Indian snack mix (also called “hot mix”) for years, but I recently learned how to make a homemade version from my friend and cooking teacher Farida. This is my variation on her recipe. I love adding whole coriander seeds because they provide a subtle citrus note to the mix.

Indian Snack Mix
6 cups Rice Krispies cereal
4 cups shoestring potatoes
1-1/2 cups roasted and salted peanuts
2/3 cup golden raisins
2 teaspoons sugar
1 teaspoon fine salt
1 teaspoon turmeric
1 teaspoons cayenne pepper
1 teaspoon paprika (optional)
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch of citric acid
2-1/2 tablespoons canola oil
3 tablespoons whole coriander seeds
2 teaspoons black mustard seeds

In a large bowl combine Rice Krispies, shoestring potatoes, peanuts, and raisins. Toss, then set aside. In a small bowl combine sugar, salt, turmeric, cayenne, paprika, ground coriander, garlic and onion powder, and a pinch of citric acid. Mix and set aside. In an 8-quart heavy bottom pot, heat oil on medium high heat. Once it is warm add whole coriander seeds and mustard seeds. Stir for about 2 minutes and when the mustard seeds begin to pop and coriander becomes fragrant add the cereal mixture. Stir to mix the mustard and coriander seeds into the cereal. Cook for 2 minutes or so until the cereal mixture begins to get a bit of golden color. Remove from heat and sprinkle in spice mixture. Stir well to combine. Pour onto a baking sheet. Spread and let cool completely. Store in an airtight container. Makes 10-12 cups.

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