Spicy Bombay mix nuts are the homemade answer to the tins you pay a fortune for at fancy shops. Each cashew and walnut gets a whisper-thin sifted chickpea flour crust and a dusting of ground red chile, garam masala, and turmeric, then fries up shatter-crisp in 40 minutes. No wonder they were a queen's favorite.
Ever had a snack so good you’d guard it with your life? Well, you’re in royal company! Back in 2013, a curious case of vanishing Bombay mix plagued Buckingham Palace, forcing the Queen herself to stand guard over her favorite nibbles. While we can’t offer palace security, we can offer the next best thing: an incredibly easy and delicious recipe for Spicy Bombay Mix Nuts. This one’s for you, Ma’am—and for anyone who knows the struggle of protecting a truly top-tier snack!
Ingredients
• 2 cups / 300g (10.6 oz) unsalted mixed nuts e.g. cashews, walnuts, pecans, almonds, pistachios
• 3 tablespoons / 45ml (1.5 fl oz) canola oil
• 1½ teaspoons / 9g (0.32 oz) salt
• 2 teaspoons / 5g (0.18 oz) ground red chile
• 2 teaspoons / 5g (0.18 oz) garam masala
• 1 teaspoon / 4g (0.14 oz) sugar
• ¾ teaspoon / 2g (0.07 oz) ground turmeric
• 2 tablespoons / 16g (0.56 oz) chickpea flour
Instructions
1. Preheat your oven to 300°F / 150°C and line two large baking sheets with parchment paper.
2. In a large bowl, toss the mixed nuts with the oil until they are evenly coated.
3. In a separate small bowl, whisk together the salt, ground red chile, garam masala, sugar, turmeric, and chickpea flour.
4. Sprinkle the spice mixture over the oiled nuts and toss thoroughly until every nut is generously coated.
5. Spread the seasoned nuts in a single layer across the two prepared baking sheets.
6. Bake for 30 minutes, stirring the nuts halfway through the cooking time to ensure they roast evenly.
7. Remove the nuts from the oven and let them cool completely on the baking sheets. The coating will crisp up as they cool.
8. Enjoy immediately or store in an airtight container at room temperature for up to 2 weeks.
Nutritional Information
• Serving Size: 1/4 cup (960 ml)
• Calories: approx. 220 kcal
• Protein: 6g
• Healthy Fats: Rich in monounsaturated fats from nuts.
• Fiber: Good source of dietary fiber.
• Please note: is an estimate and may vary based on the specific nuts and brands used.
Pro Tips
• Don’t be afraid to customize the spice blend! Add a pinch of smoked paprika for a smoky flavor or a little ground ginger for extra warmth.
• For the best coating, sift the chickpea flour and spices together to remove any lumps before adding them to the nuts.
• Let the nuts cool completely in a single layer before storing. This is crucial for achieving that perfect, crunchy texture and preventing them from getting soggy.
• These nuts make a fantastic homemade gift! Once cool, package them in a decorative jar with a ribbon for a thoughtful and delicious present.
FAQ
Q: Is this spicy nuts recipe vegan
A: Yes, this recipe is naturally vegan! All the ingredients, including the nuts, oil, spices, and chickpea flour, are plant-based, making it a perfect snack for both vegetarian and vegan diets.
Q: Are these nuts a good source of vegetarian protein
A: Absolutely. Mixed nuts are a fantastic source of plant-based protein and healthy fats. This makes our Spicy Bombay Mix Nuts a satisfying and energizing vegetarian snack that helps keep you full and supports muscle health.
Q: What can I use instead of chickpea flour
A: For the best authentic flavor and crispy coating, chickpea flour (besan) is highly recommended. If you don’t have it, you can substitute it with an equal amount of rice flour or all-purpose flour to help the spices adhere to the nuts.
Q: How do I store these vegetarian nuts to keep them fresh
A: To maintain maximum crunch and freshness, allow the nuts to cool completely on the baking sheet. Once cool, transfer them to a sealed, airtight container and store them at room temperature. They will stay delicious and crisp for up to two weeks.
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Spicy Bombay Mix Nuts (The Queen's Favorite)
Ingredients
Method
- Preheat your oven to 300°F / 150°C and line two large baking sheets with parchment paper.
- In a large bowl, toss the mixed nuts with the oil until they are evenly coated.
- In a separate small bowl, whisk together the salt, ground red chile, garam masala, sugar, turmeric, and chickpea flour.
- Sprinkle the spice mixture over the oiled nuts and toss thoroughly until every nut is generously coated.
- Spread the seasoned nuts in a single layer across the two prepared baking sheets.
- Bake for 30 minutes, stirring the nuts halfway through the cooking time to ensure they roast evenly.
- Remove the nuts from the oven and let them cool completely on the baking sheets. The coating will crisp up as they cool.
- Enjoy immediately or store in an airtight container at room temperature for up to 2 weeks.
- Don't be afraid to customize the spice blend!
- Add a pinch of smoked paprika for a smoky flavor or a little ground ginger for extra warmth.
- Let the nuts cool completely in a single layer before storing. This is crucial for achieving that perfect, crunchy texture and preventing them from getting soggy.
