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 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 tablespoon of tal (sesame seeds)
4 tablespoon 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