Desi Chex Mix
Chex Mix is one of those all time party snacks that become popular right around Christmas time. I'm not sure where the tradition really starts but I'm not complaining! Since I have been trying to eat less dairy and gluten I wanted to make a unique mix that is completely vegan and gluten-free. I utilized Rice Chex and Corn Chex. I wanted to make something that is a hybrid between the Classic Chex Mix you all know and love, and the cereal chevdo I grew up with. I kept the classic elements of the Worcestershire sauce and pretzels, and I added the Indian elements of traditional tempering spices and curry leaves.
Ingredients
- 2 c. Rice Chex
- 2 c. Corn Chex
- 1 c. crushed salted potato chips
- 1/2 cup gluten free pretzels
- 1/2 c. Peanuts
- 1/2 stick cup peanut oil
- 2 tbsp gluten free vegan Worcestershire sauce
- 1/2 tbsp. Sugar
- 1 tsp. Lal mirch
- 1 stem curry leaves
- 1/2 tbsp garlic paste
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1/2 tsp turmeric
- 1/2 tsp. Asofoteida
- 1/2 tsp citric acid optional
Instructions
- Preheat oven to 250°. Combine rice Chex, corn Chex and potato chips in a large bowl. Set aside. Combine dried spices (garlic powder, onion powder, turmeric, chili powder, asofoteida, citric acid, salt, and sugar) in a small bowl and also set aside.
- In a small sauce pan on medium high heat, add oil. Once heated through, add garlic paste and peanuts. Fry the peanuts for about 1-2 minutes and add curry leaves. It will splutter so be careful!
- Toss oil in the cereal and drizzle with Worcestershire sauce. Add pretzels and continue to toss. Sprinkle spice mix while tossing to coat all of the components. Bake on a baking sheet for an hour, tossing every 15 minutes.