Bombay Mix

In a large, dry pan over medium heat, roast the peanuts until they are lightly golden and aromatic, about 4–5 minutes. Stir frequently to avoid burning. Remove and set aside in a large mixing bowl.

In the same pan (no oil), toast the puffed rice over low heat until it turns crispy and a shade darker, about 3 minutes. Toss often, watching so it doesn’t scorch. Add to the mixing bowl with peanuts.

Now switch to medium heat and add vegetable oil to the pan. Toss in mustard seeds and cumin seeds. Wait till the mustard seeds pop, then add curry leaves (they crackle) and turmeric. Stir quickly for 10 seconds.

Lower the heat and sprinkle in cayenne, amchur, salt, and sugar. Stir together gently the mixture for 10 seconds, so the sugar almost melts but does not burn.

Pour the spiced oil mixture over the peanuts and puffed rice in the bowl. Add the thick sev, raisins, and shredded coconut (if using). Gently toss with a spatula or your clean hands until every piece is coated.

Taste the mix—add more salt, amchur, or cayenne as needed. Spread the mixture on a rimmed baking sheet to cool completely and crisp up (about 10–15 minutes).

Once cool, transfer to an airtight jar. This stays fresh for up to two weeks—if it doesn’t vanish first!