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2. Sprinkle black pepper, chaat masala, cornstarch, and sugar over cashews; stir to coat. Reduce heat to medium-low.

3. Cook for about 5 minutes, stirring continuously in a lifting and turning motion. Cool completely and store in an airtight container.

NUTRITION INFORMATION PER SERVING:

Calories: 103; Total Fat: 8 g (Saturated

Fat: 1.5 g); Carbohydrate: 6 g; Protein: 3 g;

Fiber: 1 g; Sodium: 136 mg

GF

Cocktail Peanuts

Mungfali Chaat

PREP : 10 minutes

COOK : 0 minutes

MAKES : 10 servings

SERVING SIZE: 2 tablespoons

At your next SuperBowl party, replace a bowl of nuts with this easy, filling, crowd-pleaser. Use pre-roasted Spanish peanuts for convenience.

1 cup roasted Spanish peanuts

3 tablespoons red onions, finely chopped

¼ cup tomatoes, finely chopped

2 tablespoons cilantro, finely chopped

½ teaspoon chaat masala (page 24), or

purchased

¼ teaspoon cayenne pepper, or to taste

½ tablespoon lemon or lime juice

In a small bowl, mix roasted peanuts with chopped onions, tomatoes, and cilantro. Add chaat masala, cayenne pepper, and lemon juice just before serving. Toss well. Transfer to a serving bowl.

NUTRITION INFORMATION PER SERVING:

Calories: 86; Total Fat: 7 g (Saturated Fat: 1 g);

Carbohydrate: 3 g; Protein 4 g; Fiber: 1 g;

Sodium: 122 mg

GF

Spicy-Coated Peanuts

Masala Mungfali

PREP: 10 minutes

COOK: 20 minutes

MAKES: 24 servings

SERVING SIZE: 2 tablespoons

Surprise your guests with these spicy-coated crunchy peanuts. Have a bowl handy at your next party. Not to worry—although they are fried, they do not absorb much oil.

½ cup besan

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon chaat masala (page 24), or

purchased

2 teaspoons fennel seeds, finely crushed

2 cups raw peanuts, with shells

Canola or vegetable oil for frying

1. In a medium mixing bowl, mix besan, cayenne pepper, salt, chaat masala, and crushed fennel seeds. Set aside.

2. Line a baking sheet or a large plate with wax paper. Set aside.

3. Place peanuts in a strainer and wash them under running water.

4. Add the wet peanuts into the besan mixture and stir quickly. The besan mixture will coat the peanuts individually. If there is some mixture left in the bowl, sprinkle the peanuts with some water and stir. Keep doing this until all the besan has been used. Spread the peanuts on the wax paper.

5. Heat about 3 inches oil in a wok/karahi or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when one coated peanut dropped into the hot oil quickly rises to the top but does not turn brown right away. Adjust heat as needed.

6. Drop a single layer of peanuts into the hot oil. Fry in 2 to 3 batches, depending on the size of your frying pan. Fry for 4 to 5 minutes until the coating turns light brown, turning occasionally. Drain on paper towels.

7. Cool completely. Store in an airtight container.

NUTRITION INFORMATION PER SERVING:

Calories: 84; Total Fat: 7 g (Saturated Fat: 1 g);

Carbohydrate: 4 g; Protein: 3 g; Fiber: 1 g;

Sodium: 117 mg

GF, LF

Black-Eyed Pea Dip

Sukha Lobhia

PREP: 10 minutes

COOK :10 minutes

MAKES : 8-10 servings

SERVING SIZE: ¼ cup

Canned or frozen black-eyed peas (lobhia) make it simple to prepare this dish any time. For one potluck dinner, I took a big dish of black-eyed peas as a snack. The dish was sitting next to a bowl of corn chips. The next thing I knew, people were dipping the chips in the black-eyed peas and calling it a dip. From then on, I always serve this with chips. Enjoy it as a chaat (snack), a side dish, or as a dip.

1 (16-ounce) can black-eyed peas, or 1½ cups

frozen black-eyed peas

1 tablespoon canola or vegetable oil

¼ teaspoon cumin seeds

¼ teaspoon turmeric

¼ teaspoon cayenne pepper, or to taste

1 teaspoon ground coriander

½ teaspoon salt

½ cup water

¼ teaspoon garam masala

2 teaspoons lemon or lime juice

2 tablespoons cilantro (garnish)

½ cup red onions, finely chopped (garnish)

Pita chips (page 56), optional, or gluten-free