Inspired by custom-made Indian snacks sold all over Chowpatty Beach.
Recipe information
Yield
Serves 4 to 6
Ingredients
2 1/2 cups unsweetened puffed rice
1 1/2 cups corn flakes
1 cup unsalted cashew nuts
1 large onion
2 medium potatoes
6 tablespoons coriander leaves, chopped
4 tablespoons mango chutney
1 tablespoon tomato ketchup
juice of one fresh lime
1 teaspoon cayenne or chili pepper
Preparation
Step 1
Cut potatoes in half and boil until cooked through but still firm. Plunge into ice water, drain well, and cube. Combine puffed rice, corn flakes, and cashew nuts in a baking dish and toast in a 300°F oven for 15 minutes, turning once. Chop onion and coriander leaves.
Step 2
In a small bowl, mix together chutney, ketchup, lime juice, and cayenne/chili pepper. Combine all ingredients in a large bowl and toss lightly until mixed. Serve warm.
