With much less oil than traditional deep-fried daalmot, this homemade daalmot is a healthier snack that stays deliciously crunchy for up to two weeks.

There are some Indian snacks that are simply impossible to stop eating once you start. Daalmot is definitely one of them. Traditionally made with plenty of deep-fried ingredients, it is deliciously crunchy, spicy and salty but also rather heavy and unhealthy.

This homemade version is my lighter take on the classic. Instead of deep-frying everything, I use the air fryer to get the makhana, murmure, nuts and seeds beautifully crisp. A little olive oil, some golden raisins and a generous sprinkling of turmeric, chilli powder and chaat masala are all it takes to turn these simple ingredients into a seriously addictive snack.

And the best part is that you know exactly what goes into it.

What is daalmot?

Daalmot is a popular Indian namkeen-style snack made with a mix of crunchy ingredients, nuts, lentils and spices. Every household and brand seems to have its own version, and that is the beauty of it.

For this healthier homemade version, I have skipped the deep-frying and instead used the airfryer to make makhana, puffed rice, peanuts, cashews and pumpkin seeds as the crunchy base. Raisins add little bursts of sweetness, while turmeric, red chilli and chaat masala bring that unmistakable Indian snack flavour.

It is perfect with a cup of chai, for snacking while travelling, or simply for those moments when you want something savoury and crunchy.

Ingredients

• 75 g cashew nuts
• 100 g peanuts, preferably pink peanuts
• 50 g raisins
• 40 g fox nuts (makhana)
• 40 g puffed rice (murmure)
• 50 g pumpkin seeds
• Olive oil spray
• 2 tbsp olive oil
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp chaat masala (I use MDH)

How to make healthier homemade daalmot

1. Air fry the makhana

Start with the makhana, as they take slightly longer to become crisp.

Place the fox nuts in the air fryer basket and give them a light spray of olive oil. Air fry at 180°C for about 10 minutes, until they are lightly golden and crispy.

Give the basket a shake halfway through if needed.

Transfer the crispy makhana to a large mixing bowl.

2. Crisp up the remaining ingredients

Next, add the puffed rice, cashew nuts, peanuts and pumpkin seeds to the air fryer. Give everything a light spray of olive oil.

Air fry at 170°C for around 10 minutes, until the nuts and seeds are nicely roasted and the puffed rice is crisp.

Keep an eye on them towards the end. Nuts can go from perfectly roasted to burnt rather quickly!

Add everything to the same large bowl as the makhana.

3. Make the spicy raisin tempering

Now comes the part that gives this daalmot its lovely flavour.

Heat 2 tbsp olive oil in a pan over medium heat. Add the raisins and fry for about a minute, until they turn golden and slightly puffed.

Add the turmeric powder, red chilli powder and chaat masala. Stir well to combine. Then immediately turn off heat to avoid burning the spices.

4. Bring everything together

Pour the warm spiced oil and raisins over the air-fried mixture.

Now comes my favourite part: rub the mixture gently between your hands to distribute the spiced oil evenly over all the ingredients. This helps the turmeric, chilli and chaat masala cling to everything, so you get that lovely seasoning in every bite.

Be careful while doing this if the mixture is still very hot. Let it cool slightly first if necessary.

5. Cool and store

Spread the daalmot out and allow it to cool completely to room temperature.

Once completely cool, transfer it to airtight containers. Keeping it well sealed is important — moisture is the enemy of anything crunchy!

Stored properly in an airtight container, this homemade daalmot will stay fresh and crunchy for up to two weeks.

A few tips for the perfect daalmot

Don’t skip the cooling step. Make sure the mixture has cooled completely before putting it into an airtight container. Storing it while warm can create condensation and make everything lose its crunch.

Keep an eye on the nuts. Air fryers can vary quite a bit, so use the cooking times as a guide. You want everything lightly golden and roasted, not dark.

Adjust the spice level. If you like your namkeen fiery, add a little more red chilli powder. For a milder version, reduce it or leave it out altogether.

Use pink peanuts if you can find them. They have a lovely flavour and work particularly well in this mixture.

Don’t underestimate the chaat masala! It adds that tangy, salty, slightly funky flavour that makes this taste like proper Indian namkeen.

Why I love this version

What I particularly like about this homemade daalmot is that it gives you all the things I want from a good Indian snack — crunch, spice, sweetness and plenty of flavour — without having to deep-fry the entire batch.

The makhana and puffed rice keep it light and airy, while the peanuts, cashews and pumpkin seeds make it satisfying. And then you get those little golden raisins every now and then, which add the perfect sweet contrast to the spicy masala.

Make a big batch, put it into an airtight jar and you have a homemade snack ready whenever the chai goes on.

Because honestly, chai without something crunchy on the side just isn’t the same!