Namkeen (Puffed Millet)
My family loves namkeen, a sweet and savory Indian snack. It’s often loaded with fat, salt, sugar, and other additives, though, so I came up with this healthy whole-grain version packed with flavor and goodness. The best part is that it’s ready in less than 30 minutes, of which about 15 minutes is just bake time. This stores very well in an airtight container, but that doesn’t really matter in my house because when I make this it’s gone in less than 24 hours. I wish the same would happen with salad!
Ingredients
- 4 cups puffed millet
- 1 cup peanuts
- 7-8 curry leaves
- 1 cup raw peanuts
- 1/2 teaspoon mustard seeds
- 1 teaspoon curry powder
- 1 teaspoon chat masala
- 1 teaspoon coconut sugar
- Salt, (to taste)
- 3 tablespoons oil
- 1/3 cup sunflower seeds
- 1/2 cup raisins
Instructions
- Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
- Place puffed millet on a baking sheet and toast in the oven for 12-15 minutes.
- Meanwhile, in a wok, heat oil over medium heat, then add curry leaves and peanuts.
- Roast until peanuts turn golden brown, then add raisins and sunflower seeds.
- Add curry powder, salt, sugar, and chaat masala, mixing well.
- Turn off the heat and add toasted puffed millet to the pan, stirring well.
- Stir gently until puffed millet is coated with spices and the nut mixture is distributed evenly.
- Allow mixture to cool completely, then store in an airtight jar in the pantry or on the kitchen counter for up to 10 days.