1 cup - Sweet potato [Sakarkandi] (chop into 3/4th inch pieces)
1 1/2 cup - Taal makhana [Phoolmakhana, lotus seeds, fox nut)
24 pcs - Almonds
1 pc - American corn (scrape out the corn with a knife)
To deep fry - Oil
To taste - Salt
To taste - Black pepper powder
1/2 cup - Wasabi coated green peas
1 cup - Ragi chips or Nachani sev
1-2 tsp - Mexican taco seasoning (optional)
1-2 tsp - Chaat masala
1-2 Tbsp - Leaves of spring onions (finely chopped)
Heat the oil, then drop a piece of taal makhana in it.
If the taal makhana comes up immediately then the oil is ready to fry in.
Deep fry the sweet potatoes for 3 minutes or till a golden brown.
Remove from the pan and spread it on a kitchen towel.
Same way deep fry the taal makhana, almonds and corn one by one.
Cool them slightly and mix well.
Add the salt and pepper.
Now put the wasabi peas,ragi chips, taco seasoning, chaat masala and mix it well.
Taste and adjust the seasonings.
Garnish with leaves of spring onions.
Serve it immediately.
Enjoy the crispy munchons.