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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

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  • 8 oz puffed rice
  • 4 oz pawa (flaked, beaten rice)
  • 4 oz fried moong dhal
  • 4 oz fried channa dhal
  • (All the above can be bought from good Asian food stores)
  • 5 oz potato sticks (crisps shaped like small, thin sticks)
  • 8 oz peanuts unsalted
  • ½ cup chopped fresh coriander leaves
  • 1 green chilli
  • 2 tbsp turmeric
  • 1 tbsp (or more if you want) chilli powder
  • tbsp sugar
  • 8 oz fried sev (thin strings of spicy gram flour; they look like noodles)
  • 2 tbsp powdered citric acid
  • 9 oz whole almonds
  • 6 oz cashew nuts (plain)
  • ¼ cup sunflower oil
  • 5 curry leaves
  • 1 tbsp whole black mustard seeds
  • 1 tbsp paprika
  • 1 tbsp salt
  • More oil for deep frying


  • Have ready a very large container or bucket, and line it with clean dishcloths.
  • Heat frying oil, and very quickly flash-fry pawa which has been placed in a stainless-steel colander; it only takes a minute.
  • Drain on kitchen paper.
  • In the bucket or large pan mix the dhals, pawa, sev, rice puffs and potato crisps, and shake the bucket or pan about to mix.
  • Flash-fry the various nuts, then drain and add to the mix.
  • In a small pan, heat the fresh oil and fry the mustard seeds, coriander and sliced green chilli, then chuck the whole lot into the mix.
  • Now add the dry spices and flavourings, shaking the mix to sound like maracas.
  • Store in an airtight container.