The Best Gluten-free Roasted Namkeen (Trail Mix) with Lotus seeds, Chickpeas and Peanuts
This recipe offers you a delicious blend of freshly crushed spices mixed with roasted ingredients, gram, peanuts, and lotus seeds.
Equipment
- Blender
Ingredients
- 2 cups Lotus seeds Gluten-free
- 2 cups Peanuts
- 2 cups Roasted gram/ Chana dal Gluten-free
- 1 tbsp Vegetable oil
Spice Mix
- 1 pinch Asafetida Gluten-free
- 1 tsp Regular salt
- ½ tsp Black salt optional, can be substituted with regular salt
- 15 Black peppercorns
- 1 tsp Cumin seeds
- 1 tbsp Coriander seeds
- 1 tsp Mango powder
- 1 tsp Red Chilli powder
- 1 tsp Sugar
- 1 tsp Fennel seeds
Instructions
Preparation
- Preheat oven to 325 °F. In a tray, spread out the lotus seeds and bake for 3-4 minutes. The lotus seeds will turn slightly golden and crunchy.
- Take out the lotus seeds and on the baking tray, put the peanuts and bake at 325 °F for 4 minutes. The peanuts will turn glossy and slightly darker in color.
Spice Mix
- Add all the spices in the blender and grind them into a coarse powder.
The Final Assembly
- In a pan on medium heat, add the oil. When the oil is warm, add roasted chana dal and saute for 1 minute. Add in the lotus seeds and peanuts and cook for another 2 minutes stirring continuously.
- Reduce heat to low and add in the spice mix, stir together for 30 seconds and turn off the heat.
- Keep stirring for 1-2 minutes to avoid burning. Enjoy with a nice cup of chai!