Crispy Crunchy Masala Mixed Nuts and Seeds with Raisins

Ingredients

• 1/3 cup Sunflower seeds
• 1/3 cup Pumpkin seeds
• 1/3 cup Pistachios
• 1 cup Almond
• 1 cup Cashewnuts
• 1 cup Peanuts
• 300 gms Salt to roast the nuts and seeds (Common salt/ Pink
• As per taste Himalayan salt, Rock salt any)
• as required Raisins
• as required Few Curry Leaves
• as per taste Rock salt
• as per taste Chaat Masala powder
• as per taste Chilli powder (optional)

Steps

1. Take salt, I have used Himalayan Pink Salt in this recipe, add Pistachio and roast it till the rawness goes away, it may take 5-6 minutes, a nice nutty aroma will start coming.
2. Take out and Seive it and put the roasted pistachio in a plate to cool. Reuse the salt and One by one roast all the nuts in the salt. In the case of groundnuts, let it cool a bit and then deskin it, otherwise sometimes it get stuck in the throat. The Sunflower and Pumpkin seeds was roasted, so to just freshen up, roasted for about a minute and the same with curry leaves.
3. Put everything in a big bowl, add the Black Rock Salt, Chaat Masala powder and Chilli powder (I didn't use the spicy but the Kashmiri Chilli powder) and toss so that the seasoning evenly coats everything. Note: The nuts are roasted in Salt so no need to add extra common salt but be careful in adding Black Rock Salt and Chaat Masala too, add little at a time and check.
4. Serve it fresh or keep it in an airtight container to keep it Crispy and crunchy.