Ingredients:

• 1 cup – peeled, unroasted Peanuts
• 1/2 cup – walnuts, shelled and broken coarsely
• 1/4 cup – cashew nuts, broken in quarters
• 1 tsp – sesame seeds
• 1 – onion, finely chopped
• 1 – tomato, finely chopped
• 1 – small green chilli, finely chopped
• 1 tbsp – coriander leaves, finely chopped
• 1 tsp – Kasoori methi, coarsely crushed
• 1 tsp – cumin seeds, coarsely crushed and roasted
• 1/4 tsp – Mint powder
• 1/4 tsp – chaat masala
• Juice of 1/2 lemon, extracted
• 1 tsp – sugar, powdered
• 2 tsp – Olive oil
• Salt to taste

Method:

1. Pressure cook peanuts for 2 whistles.
2. Cool, drain and keep aside
3. Mix all dry ingredients, except nuts, in a small bowl.
4. Add lemon juice, olive oil, any drained tomato juice and mix well.
5. Mix onion, tomato, coriander and chilli in a large salad bowl.
6. Add all nuts, sesame seeds and mixed seasoning.
7. Toss well to blend flavours and chill for half an hour.
8. Serve cold and crisp with any meal or as a power snack

Recipe courtesy of Saroj Kering