Spiced Roasted Chana & Peanut Mix

• •15 oz Canned chickpeas (rinsed, drained, and thoroughly patted dry)
• •1 cup Raw peanuts (unsalted)
• •2 tbsp Vegetable oil
• •1 tsp Cumin powder
• •1 tsp Coriander powder
• •0.5 tsp Turmeric powder
• •0.5 tsp Red chili powder (or to taste)
• •1.5 tsp Chaat masala
• •0.5 tsp Amchur (dry mango powder) (optional, for tang)
• •0.5 tsp Salt (or to taste)
• •0.3 tsp Black pepper (freshly ground)
• •8 piece Curry leaves (fresh, optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   In a large bowl, combine the thoroughly dried chickpeas and raw peanuts. Drizzle with 1 tablespoon of vegetable oil and toss well to coat evenly.

3. 3

   Spread the chickpeas and peanuts in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring halfway through, until they begin to crisp up.

4. 4

   While the chana and peanuts are roasting, prepare your spice mix. In a small bowl, combine cumin powder, coriander powder, turmeric powder, red chili powder, chaat masala, amchur (if using), salt, and black pepper. Mix thoroughly.

5. 5

   If using fresh curry leaves, heat the remaining 1 tablespoon of oil in a small pan over medium heat. Once hot, add the curry leaves and fry for 30-60 seconds until crispy and fragrant. Be careful as they may splatter. Remove from heat and set aside.

6. 6

   Remove the baking sheet from the oven. Immediately transfer the hot chickpeas and peanuts back into the large mixing bowl. Sprinkle the prepared spice mix over them, along with the crispy curry leaves (if using), and toss vigorously until everything is well coated.

7. 7

   Return the spiced chana and peanut mix to the baking sheet and spread it out again. Return to the oven for another 5-7 minutes to allow the spices to toast slightly and adhere to the mix, and for everything to become extra crispy.

8. 8

   Remove from the oven and let the snack mix cool completely on the baking sheet. It will crisp up further as it cools. Store in an airtight container at room temperature for up to a week.

Chef's Tips

• 💡Ensure your chickpeas are thoroughly dried before roasting; this is key to getting them crispy. Pat them with a paper towel multiple times.
• 💡For an extra kick, you can add a pinch of garam masala or a tiny bit of cayenne pepper to the spice mix.
• 💡Feel free to adjust the spice levels to your preference. If you don't have amchur, a squeeze of fresh lime juice after roasting can add a nice tang.
• 💡This snack mix is great for meal prep! Make a larger batch and store it for quick, healthy snacking throughout the week.