The Bombay mix from MsMarmiteLover is full of spicy goodness, perfect for a dinner party nibble or lunch box snack
Heat the ghee or vegetable oil in a frying pan on a medium–high heat.
Fry all of the ingredients on the list down to (and including) the coriander leaves, one type at a time, until golden. After each ingredient has been cooked, place on kitchen paper to absorb the oil and leave to cool.
Dry-roast the desiccated coconut in a frying pan without oil.
Once the fried ingredients have cooled, put everything in a bowl, add the rest of the ingredients and mix well. The Bombay mix will keep for up to 1 week in a lidded container.
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