This Indian Trail Mix is a crunchy and flavorful snack that combines a variety of nuts, puffed rice, and aromatic spices. Perfect for munching on during tea time or as a healthy snack option. The recipe is quick and easy, and the air-frying method ensures a light and crispy texture. A delightful mix of sweet, salty, and tangy flavors!
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Preheat the air fryer to 160°C. Add fox nuts, puffed rice, peanuts, almonds, cashews, coconut, and curry leaves to the air-fryer basket.
Cover the basket with a lid and air-fry for 4-5 minutes at 200°C. Transfer the roasted mix to a large bowl.
In a tadka pan, heat olive oil. Add roasted cumin powder, turmeric powder, dry mango powder, and salt to the oil.
Pour the spiced oil mixture over the roasted nuts and mix well.
Add black salt, salt and sugar powder to the mix in the bowl and combine thoroughly. Your crunchy Indian trail mix is ready to serve!
Ensure the air fryer is preheated for even roasting.
Adjust the spices according to your taste preferences.
Store the trail mix in an airtight container to maintain its crunchiness.
You can add other nuts or seeds like pistachios or sunflower seeds for variety.
Can I use a regular oven instead of an air fryer?
Yes, you can roast the mix in a preheated oven at 180°C for 8-10 minutes, stirring occasionally.
Can I substitute olive oil with another oil?
Yes, you can use any neutral oil like sunflower or vegetable oil.
How long can I store the trail mix?
Store it in an airtight container for up to 2 weeks at room temperature.
Can I skip the sugar powder?
Yes, you can skip the sugar powder if you prefer a completely savory mix.
What can I pair this trail mix with?
It pairs well with tea, coffee, or as a standalone snack.
Hi, I am an engineer + MBA with passion for cooking & video creation. I am so excited to share my love of Indian cuisine with you. I love to experiment and create new recipes which are healthy and tasty at the same time. You will find many Kid's and office tiffin ideas here. Growing up, my family always cooked traditional Indian dishes at home, and I have always been fascinated by the rich flavors and diversity of Indian food.
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