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Easy-to-make Ghee Podi Walnuts combine the wholesome goodness of walnuts with the fiery kick of South Indian podi, all brought together by the golden richness of ghee.

If you’re looking for a snack that’s a perfect blend of spicy, nutty, and rich, look no further than these Ghee Podi Walnuts. This easy-to-make treat combines the wholesome goodness of walnuts with the fiery kick of South Indian podi, all brought together by the golden richness of ghee. Whether you’re looking for a quick snack or a unique topping for your salads and rice bowls, Ghee Podi Walnuts are a game-changer.

A delightful combination of flavors and textures. Whether you’re new to South Indian cuisine or a seasoned lover of spicy snacks, this recipe will add a burst of flavor to your day. Plus, with the homemade podi recipe, you can control the spice level and enjoy this treat just the way you like it.

What is Gunpowder Podi?

Podi, also known as gunpowder, is a South Indian spice mix made with roasted lentils, dried red chilies, and various spices like cumin and black pepper. It’s traditionally enjoyed with idlis or dosas, but here we’re using it to give walnuts a deliciously spicy twist. The warmth of podi pairs perfectly with the earthiness of walnuts, making this snack both flavorful and nutritious.

Make Gunpowder Podi at home

Making Gunpowder at home can be easy and rewarding. Here’s how you can make a spicy podi at home –

2 tbsp Chana dal (split chickpeas)
2 tbsp Urad dal (split black gram)
6-8 Dried red chilies
1 tsp Cumin seeds
1 tsp Black peppercorns
1/4 tsp Asafoetida (hing)
Salt to taste
1 teaspoon Oil

Heat the sesame oil in a pan and roast the chana dal, urad dal, and red chilies until the lentils turn golden brown.
Add cumin seeds, black peppercorns, and asafoetida, and roast for another 2 minutes.
Let the mixture cool, then grind it into a fine powder using a spice grinder. Add salt to taste.
Store the podi in an airtight container for up to a month.

Storing Ghee Podi Walnuts

These walnuts store well and retain their crunch for up to a week when kept in an airtight container. If you’re making a large batch, you can also freeze them for longer shelf life. Just let them come to room temperature before serving.

Ghee Podi Walnuts

Recipe by thecrumbstories

Makes

Cups approx.

Prep time

minutes

Cooking time

minutes

Easy-to-make Ghee Podi Walnuts combine the wholesome goodness of walnuts with the fiery kick of South Indian podi, all brought together by the golden richness of ghee.

Ingredients

200 g Walnuts, approximately 2 cups
1 tbsp Ghee or clarified butter
2 tbsp Gunpowder Podi
1/2 tsp Salt, adjust as per taste
1 sprig Curry leaves, optional

Directions

Roast the Walnuts
Preheat oven to 180C. Line a baking tray. Arrange the walnuts in a single layer on the baking sheet. Bake for 5 minutes or until fragrant and starting to brown. Mix and bake again for 5 more minutes.
Alternatively, heat a pan over medium heat and dry roast the walnuts for about 3-4 minutes until they start to turn golden and fragrant. Stir occasionally to ensure even roasting. Set aside.
Prepare the Ghee Mixture
In a pan, add the ghee and let it melt over low heat.
Once the ghee is hot, add the podi and stir well to combine. Let the mixture cook for about 1 minute on low heat to release the flavors.
Coat the Walnuts
Add the roasted walnuts to the pan and toss them in the ghee-podi mixture, making sure they are evenly coated. Cook for another 1-2 minutes to allow the flavors to blend together.
Remove the walnuts from the pan and let them cool slightly. Serve warm or at room temperature as a snack or topping for salads, yogurt, or rice dishes.