Ingredients Nuts + Seeds Nuts Masala Mixed Nuts 5.0 (1) Add your rating & review These fried peanuts, cashews, almonds, and walnuts are seasoned with a mix of spices, including mild Kashmiri chile powder and garam masala. By Maneet Chauhan Maneet Chauhan Instagram Maneet Chauhan is an Indian American chef, television personality, restaurateur, and cookbook author. She has served as the executive chef of Morph Hospitality Group restaurants in Chicago, Nashville, and New York, and is a judge on the Food Network's Chopped. Food & Wine's Editorial Guidelines Published on October 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Matt Blair Active Time: 15 mins Total Time: 25 mins Servings: 6 You'll find yourself digging into a bowl of these spiced mixed fried nuts over and over again. The ginger-garlic paste blends with the corn, rice, and chickpea flours and spices to create a seasoned batter that fries up to make the nuts extra crunchy. The dusting of tart chaat masala after the nuts are fried makes them especially irresistible. Ingredients ¼ cup besan (chickpea flour) 2 tablespoons rice flour 2 tablespoons corn flour ½ teaspoon ground turmeric ½ teaspoon Kashmiri chile powder (see note) ½ teaspoon garam masala ½ teaspoon dried mint powder ½ teaspoon store-bought ginger-garlic paste (available in Indian markets) Pinch of baking soda 1 ½ teaspoons Himalayan or kosher salt, divided 1 cup salted peanuts ½ cup salted cashews ¼ cup roasted salted almonds ¼ cup roasted walnuts 2 teaspoons canola or vegetable oil ½ cup water, plus more as needed Oil for deep frying 1 teaspoon chaat masala Directions Whisk besan, rice flour and corn flour in a bowl. Whisk in turmeric, Kashmiri chile powder, garam masala, mint powder, ginger-garlic paste, baking soda, and 1/2 teaspoon of the salt until combined. Add nuts, canola oil, and water and mix until nuts are evenly coated with a thin batter. In a deep, medium skillet, heat 3/4 inch oil to 350°F. Working in batches, fry nuts until golden brown and crisp, 2 to 3 minutes. Using a slotted spoon, transfer nuts to a paper towel-lined baking sheet. Sprinkle chaat masala and remaining 1 teaspoon kosher salt on top. Once cool, store in an airtight container. Note If you can't find Kashmiri chile powder, substitute with a mix of 3 parts paprika and 1 part cayenne pepper. Rate it Print