Hot Stuff - Bhujia take the edge of the sweetness, and that are easy to do. After all the sweets cooking, I tend to have little energy left for toiling over the hot stove again.

You need
The Masala
  • one pod garlic crushed and chopped, bash it and then chop it
  • a few sprigs of curry leaves
  • handful of mint or coriander leaves
  • 1 teaspoon freshly roasted and ground jeera (cummin) powder
  • 1 teaspoon freshly roasted and ground dhaniya (coriander) powder
  • 1.5 teaspoon haldi (turmeric) powder
  • 1 teaspoon chilli powder, or more!
  • a few broken full dried red chillies
  • Any vegetable oil, not olive oil
  1. Heat oil in a large wok.
  2. Fry the nuts and sultanas and remove from the wok. Keep aside.
  3. Add garlic when heat is still gentle, and swirl around.
  4. Add broken red chillies and allow to splutter briefly.
  5. Add the curry leaves.
  6. Add the turmeric, cummin, coriander and chillie powders and mix thoroughly.
  7. Turn off the heat and ensure you have two large wooden or steel spoons available.

  •  2 cups of rice bubbles
  •  2 cups of french fries chips
  •  1 cup of commercial bhujia mix
  •  1/2 cup ground nuts
  •  1/2 cup cashew nuts
  •  1/2 cup sultanas
  1. Add the rice bubbles to the wok and mix in lightly with both spoons, lifting the bubbles to mix and cool them quickly.
  2. Add the rest of the ingredients in the same way.
  3. Spread out on a large tray to cool as quickly as possible
  4. Store in an airtight tin or jar.
  5. Serve in small bowls, or encourage people to take spoonfuls into their palms and toss the mixture into their mouths.