Khatta Meetha Mixture

Ingredients

• 1 cup dried corn flakes
• ½ cup dried potato straws (salli)
• ¼ cup nylon sabudana 
• ¼ cup almonds, vertically halved
• ¼ cup cashewnuts, vertically halved
• ½ cup raw peanuts 
• ½ cup thick pressed rice (jada poha)
• 2 tablespoons split Bengal gram, soaked for 2 hours and drained
• 2-3 tablespoons split skinless green gram (dhuli moong dal), soaked for 2 hours and drained
• ¼ cup curry leaves
• ¼ cup mora sev
• ¼ cup chana jor garam
• Oil for deep frying
• 1 teaspoon roasted fennel seeds (saunf)
• 1 teaspoon roasted coriander seeds
• Spice mix
• 2-3 teaspoons powdered sugar
• 1 teaspoon red chilli powder
• ½ teaspoon black salt
• ¼ teaspoon citric acid
• Salt to taste
• ½ teaspoon dried mango powder (amchur)

Method

1. Heat sufficient oil in a kadai. Slide in the dried corn flakes in batches and deep-fry till golden brown and crisp. Drain on absorbent paper.
2. Similarly, individually deep-fry dried potato straws, nylon sabudana, almonds, cashewnuts, raw peanuts, pressed rice, drained Bengal gram, drained split skinless green gram and curry leaves till they turn crisp. Drain on the same absorbent paper. 
3. Put powdered sugar, red chilli powder, black salt, citric acid, salt and dried mango powder in a mortar and pound with a pestle. 
4. Transfer the fried mixture into a large parat, add sev, fennel seeds, coarsely crush the coriander seeds between your palms and add into the mixture and add the pounded mixture and gently toss till the mixture is well coated with spice mix.
5. Allow the mixture to cool down to room temperature. Store in air tight container to serve as required.