Masala nuts - Dum Biryani House

Masala nuts

  • serves 4 as a snack
  • Easy

Try this recipe for masala nuts from 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