How To Cook like Chefs :Baked Diwali Mixture

With Diwali mere weeks away, this is the perfect time to offer a nutritious spin on some of the more popular eats that are sure to grace everyone's celebration table. If there is one festive treat that is just screaming for a makeover, it would be the Diwali mixture.

This much loved, delightfully crunchy holiday staple is also completely deep-fried which takes away from the wholesome goodness of all the ingredients. 

Besides, besan or chickpea flour, which plays a rather prominent role in the traditional mixture, can be difficult for some to digest. Rather than overcompensating after the fact with lehiyam or marundu, even if delicious, how about a recipe that does away with this problem altogether?

Drawing inspiration from the breakfast granolas of the West, this version, brings in heart-healthy, protein-rich oats and good fats while keeping the textures and familiar flavours intact. 

These are a cinch to make and can be enjoyed year-round, as is or topped on dahi vadas, chaats, potato salads and so on.

Baked Diwali Mixture

Makes about 4 cups

Ingredients

3 cups oats

1/2 cup raw peanuts

1 handful raw cashews (optional)

1/2 cup roasted gram (pottukadalai)

1/2 cup dried coconut chips or flakes

3 tbsp raisins

1 tsp salt

1/2 tsp ground turmeric

1 tsp red chilli powder

1/4 tsp asafoetida

1/3 cup coconut, peanut or light olive oil

1-2 sprigs curry leaves

Method

Preheat oven to 250F/120C.

Place all the ingredients except the oil in a large, wide bowl. Toss well.

Drizzle the oil in and toss until everything is coated and mixed well.

Place the mixture on a rimmed baking sheet or tray in an even layer.

Bake for about an hour or until the mixture is lightly browned, stirring every 10 minutes. Turn off and leave it in the oven for another 15 minutes.

If the mixture isn't quite as dry and crispy as you would like, continue to bake in 10 minute increments until desired texture is reached. Take care not to burn. Cool and store.

Kala Ganapathy was inspired to cook by the description of food in Enid Blyton’s books. 

She is a personal chef, bringing together her two greatest loves – cooking and feeding people. 

She lives in Texas and runs Feast of Greens, a vegetarian and vegan food service.

H 6 Sep 14