BRESLIN-STYLE BOMBAY MIX

By ltrodrigu

At the Breslin, Ms. Bloomfield prepares each ingredient in her Bombay mix from scratch. This quicker version, adapted for the home cook, makes use of pre-made ingredients you can purchase at kalustyans.com. The salty, spicy result is a natural match for beer.

Ingredients

• For the Spice Blend:
• 2 tablespoons whole garam masala (aka khada masala)
• 1 teaspoon nigella seeds
• 1/2 teaspoon dried orange peel
• For the Snack Mix:
• 1/2 cup Mirch Masala Madras Mix
• 1/2 cup Mirch Masala Channa (spicy chickpeas)
• 1/2 cup Haldiram's Aloo Bhujia (crisp potato noodles)
• 1 cup Mirch Masala Chevda Mix
• 1 cup Mirch Masala Thick Sev—Hot (chickpea noodles)
• 1 cup Mirch Masala Green Vatana (peppered green peas)
• 2 tablespoons anardana (dried sour pomegranate seeds), optional
• 1/2 cup cashews
• 1/2 cup dried, shredded unsweetened coconut
• Pinch of salt

Details

Servings 6
Adapted from online.wsj.com

Preparation

Step 1

Make Spice Blend:
In a dry pan over high heat, toast garam masala, nigella seeds and orange peel just until fragrant, 3-5 minutes. Pulverize toasted spices and peel with a mortar and pestle or spice grinder to make a fine, thoroughly blended powder. Set aside.

Make Snack Mix:
Preheat oven to 350 degrees. Combine the following in a large bowl: Madras Mix, Channa, Aloo Bhujia, Chevda Mix, Thick Sev, Green Vatana and anardana. Set aside.

Toast Cashews and Coconut:
Spread out cashews on a small baking sheet. Spread out coconut on a second baking sheet. Place baking sheets in oven and toast until fragrant, about 5 minutes. Remove from oven and immediately salt hot cashews.

Assemble Mix:
Pour hot nuts and coconut into bowl with snack mix. Toss spice blend with mix until evenly coated.