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Spiced Indian nibble mix

  • 0:05 Prep
  • 0:25 Cook
  • 6 Servings


  • Peanut oil, to grease
  • 80g (1/2 cup) raw cashews
  • 85g (1/2 cup) blanched almonds
  • 45g (1/2 cup) Chang's Original Fried Noodles
  • 20g (1 cup) puffed rice
  • 80g (1/2 cup) frozen peas, thawed
  • 90g (1/2 cup) sultanas
  • 2 tablespoons peanut oil, extra
  • 1 1/2 tablespoons curry powder
  • 3 large plain pappadums
  • Olive oil spray


  • 1
    Preheat oven to 200°C. Brush 2 baking trays with oil to lightly grease. Place the cashews, almonds, noodles and puffed rice in a medium bowl. Pat the peas dry with paper towel. Place in a small bowl. Place the sultanas in a separate small bowl.
  • 2
    Add 1 1/2 tablespoons of the extra oil and 1 tablespoon of curry powder to nut mixture and toss to coat. Divide the remaining oil and curry powder between the peas and sultanas. Toss to coat.
  • 3
    Spread the nut mixture over 1 prepared tray. Spread the peas over the remaining prepared tray. Bake in oven for 6 minutes. Add the sultanas to the nut mixture and bake for a further 6 minutes or until golden. Remove the nut mixture from oven. Bake the peas for a further 7 minutes or until lightly browned and slightly crisp. Set aside on the trays to cool completely.
  • 4
    Combine the nut mixture and peas in a large bowl.
  • 5
    Spray both sides of 1 pappadum with olive oil spray. Place on a microwave-safe plate lined with non-stick baking paper. Heat in microwave on high/800watts/100% for 50 seconds or until puffed. Repeat with the remaining pappadums. Break into pieces. Add to the nut mixture and stir to combine. Serve.

Source: taste.com.au


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