Nuts are considered relatively fatty, but they are a powerhouse of unsaturated fat (the good kind) and protein. It means they fill us up faster and for longer, They have higher life expectancy and even help to stabilise blood sugar .

Cashews, almonds, pistachios , walnuts and peanuts have higher amounts of proteins than other nuts like hazelnuts, so I like to mix them , roast them and mix in some curry leaves and masala and a light hand of salt. I also add a variety of seeds for that extra Protein Rich munch. Enjoy these in the evenings or when you need a slight munch .

So today we have a Spicy Nutty & Seedy Mixture which has excellent taste along with that protein. You could vary the nuts and seed proportions , it really doesn’t matter .

Spicy Nuts & Seed Mixture

Ingredients

Almonds
Raisins
Cashews
Lotus stem seeds
Flax seed
Musk melon seeds
Pumpkin seeds
Sunflower seeds
Oil
Curry leaves
Red chilly powder
Roasted cumin powder
Chaat masala
Salt to taste
Pinch sugar ( optional) I did not use .

 

Method

Roast all nuts one by one , they can be roasted in an oven or at a stove top too .
Roast the seeds too .
Microwave the curry leaves and once crisp crush them .
Now take a nonstick pan add just enough oil or butter for roasting the dry spices .
Dry roast the spices and curry leaves .
Mix in the roasted nuts and seeds , give it a good mix so they are coated with the spices .
Let cool.
Store in a airtight container.


Print Recipe
Spicy Nuts & Seeds Mixture
Nuts and Seeds roasted to lend that crunch, and mixed with spices to give that spicy touch , A excellent Protein Rich munch for in between pangs.
Instructions
  1. Roast all nuts one by one , they can be roasted in an oven or at a stove top too .
  2. Roast the seeds too .
  3. Microwave the curry leaves and once crisp crush them .
  4. Now take a nonstick pan add just enough oil or butter for roasting the dry spices .
  5. Dry roast the spices and curry leaves .
  6. Mix in the roasted nuts and seeds , give it a good mix so they are coated with the spices .
  7. Let cool.
  8. Store in a airtight container.
Recipe Notes

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