1 tbsp canola oil,
1/2 tsp mustard seeds,
1/4 tsp fennel seeds,
1 green chili pepper, chopped,
8-10 curry leaves, chopped,
1/4 tsp turmeric powder,
1/2 tsp salt or to taste,
1 tsp raw sugar or powdered jaggery,
1 loaded cup Puffed rice,
1 loaded cup brown rice krispies,
1 loaded cup Ratlami sev,
1/4 cup each of raisins, dried cranberries or other dried fruit,
1/2 cup Roasted sprouted chickpeas or roasted sprouted red lentils or Nuts of choice,
2 tbsp dry watermelon seeds - Magaj (or sunflower seeds),
2 tbsp sesame seeds,
1/4 cup roasted chana dal (dalia).
Heat the oil in a wide pan over medium high heat. Add mustard seeds when hot.
As mustard seeds crackle, add green chili, and curry leaves. Lower the heat to medium low.
Add raisins, cranberries (and nuts- about 1 cup, and chana daal, if used) and keep stirring for 30 seconds.
Add fennel seeds, roasted chickpeas or lentils, watermelon/sunflower seeds, sesame seeds, salt and turmeric. Mix well for a few seconds.
Add the rise krispies, puffed rice and the Ratlami sev. Mix well until the turmeric colour is well distributed (about a minute).
Take off the heat. Add sugar (if used), a 1/4 tsp chilli powder for a teekha taste, taste and adjust salt, mix well and let cool before serving or storing in an airtight container for a few weeks.