*This recipe is gluten-free according to industry standards


  • 100g almonds
  • 100g peanuts
  • 100g cashew nuts
  • 1 tbsp sambar powder, see below
  • 1/2 tsp red chilli powder
  • 1 tsp dried chilli flakes
  • 1/2 tsp coriander seeds, crushed
  • 1/2 tsp ground turmeric
  • 1 tsp sea salt
  • 1 tbsp lemon juice
  • 2 tbsp rice flour
  • 1 tbsp corn flour
  • 1 tbsp gram flour
  • 2cm piece ginger, grated
  • vegetable oil, for frying
  • 10-15 curry leaves
  • 1 tsp chaat masala


  • STEP 1

    Mix all of the ingredients together in a large bowl, except for the oil, curry leaves and chaat masala.

  • STEP 2

    Add 2 tbsp of water and mix well – the spices should thickly coat the nuts.

  • STEP 3

    Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds.

  • STEP 4

    Fry the nuts in batches, for 2-3 minutes until golden brown, stirring well, and drain on kitchen paper.

  • STEP 5

    Cool. Add the curry leaves to the oil and fry for 20 seconds until crisp, then drain.

  • STEP 6

    To serve, add the fried curry leaves and chaat masala to the nuts and mix well.

Sambar powder is an Indian spice blend available from Indian grocers and – or make your own by dry-toasting ½ tsp of fenugreek, coriander seeds, dried chilli flakes, black peppercorns and cumin seeds, and then grinding with a pestle and mortar to a rough powder. Kept in an airtight container in a cool, dark place it will keep for two months.


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