About 40 strips of Pur – cut into small squares. Fry and dry on paper towel and newspaper for 8-10 hours.
250g almonds cut in the centre 250g cashew 250g pecan nuts cut lengthwise 250g large peanuts
Roast all nuts on 100’c until crisp, separately.
Salt to taste. Make a vagaar of the following: 1 teaspoon paprika or fine red chillies 2 green chillies, cut into rounds 2 Tblspn of tal (sesame seeds) Curry Leaves 4 Tblspn Oil In a large bowl, Mix all the nuts and Vagaar. Toss in the pur very lightly so pur does not break. Fill in air-tight bottles