Invite to Day 3 of our 'Diwali Thali' exploration! Today, we're bringing you the ideal reward to raise your Diwali events with the scrumptious 'Khatta Meetha Mix'! This sweet-spicy-tangy mix is sure to include a burst of flavor to your celebrations. So, get your active ingredients, and let's get blending!.

KHATTA MEETHA MIX.

Active ingredients.

1 cup dried corn flakes.
1/2 cup dried potato straws (salli).
1/4 cup nylon sabudana.
1/4 cup almonds, vertically cut in half.
1/4 cup cashew nuts, vertically halved.
1/2 raw peanuts.
1/2 cup thick pressed rice (jada poha).
2 tbsps Bengal gram, soaked for 2 hours and drained.
2-3 tablespoons split skinless green gram (dhuli moong dal), soaked for 2 hours and drained pipes.
1/4 cup curry leaves.
1/4 cup mora sev.
1/4 cup chana jor garam.
Oil for deep frying.
1 tsp roasted fennel seeds (saunf).
1 tsp roasted coriander seeds.
Spice mix.
2-3 tsps powdered sugar.
1 tsp red chilli powder.
1/2 tsp black salt.
1/4 tsp citric acid.
Salt to taste.
1/2 tsp dried mango powder (amchur).

Technique.

1. Heat sufficient oil in a kadai. Slide in the dried corn flakes in batches and deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
2. Likewise, individually deep fry dried potato straws, nylon sabudana, almonds, cashew nuts, raw peanuts, pushed rice, drained Bengal gram, drained pipes split skinless green gram and curry leaves till they turn crisp. Drain on the very same absorbent paper.
3. Finely pound the powdered sugar, red chilli powder, black salt, citric acid, salt and dried mango powder with a pestle in a mortar.
4. Transfer the fried mix into a big parat, add sev, fennel seeds, coarsely squash the coriander seeds in between your palms and include into the mix and include the pounded mixture and gently toss till the mix is well coated with spice mix.
5. Permit the mix to cool to room temperature. Shop in air tight container or work as needed.

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