Masala nuts - Dum Biryani House

Masala nuts

  • serves 4 as a snack
  • Easy

Try this recipe for masala nuts from chef Dhruv Mittal at DUM Biryani house in London. These flavoursome nuts are super easy to make, vegan and gluten free, plus they make for a great dinner party snack


*This recipe is gluten-free according to industry standards



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


  • 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.

Nutritional Information

  • Kcals 556
  • Fat 42.3g
  • Saturates 6g
  • Carbs 21.3g
  • Sugars 3.9g
  • Fibre 2.8g
  • Protein 21g
  • Salt 1.6g