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Ingredients

• 1 cup puffed rice
• 1 cup puffed jowar
• 2 cups cornflakes
• 1 cup Asian-style rice crackers
• ¾ cup groundnuts, roasted
• ½ cup cashews, roasted
• 4 tbsp ghee
• ¼ tsp nigella seeds
• ¼ tsp mango powder (amchur)
• Masala blend to taste (use coriander, chilli, fennel, cinnamon, pepper, turmeric, clove, cardamom, cumin, and fenugreek)
• 1½-2 tbsp soy sauce

Method

1. Preheat the oven to 120°C / 250°F.
2. In a large bowl, combine all the puffed items, cornflakes, crackers, groundnuts, and cashews. Any combination can be used as long as the cereal and crackers total 5 cups; 6¼ cups including the nuts.
3. In a small saucepan, bring the ghee up to medium-high heat.
4. Add the nigella seeds and let them splutter.
5. Remove the pan from the heat and stir in the mango powder, masala, and soy sauce.
6. Pour the hot ghee mixture over the dry ingredients and toss until fully coated.
7. Transfer to a large baking sheet, spreading the mixture out. Roast for approximately 1 hour, or until golden and toasted, stirring every 15 minutes.
8. Allow to cool and store in an airtight container.