BRESLIN-STYLE BOMBAY MIX

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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.

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  • 6

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

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.

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