Bombay mix (chevda)

Instructions

1. Quickly rinse the rice flakes under cold water and drain them, then leave to dry for 10 minutes.
2. Heat the oil to 170 °C and fry the flakes in small handfuls for 30 seconds to 1 minute, until crispy.
3. Drain on paper towel, then fry the peanuts, cashews, chickpeas and raisins the same way.
4. In 1 tablespoon of hot oil, pop the mustard seeds, then add the curry leaves and crumbled dried chilies.
5. Add the turmeric, chili powder, cumin, salt and sugar, and remove from the heat straight away.
6. Tip the fried ingredients into the pan and stir vigorously so every piece is coated in spices.
7. Leave to cool completely in a large dish before storing in an airtight box.