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.
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.
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.
Pour the warm spiced oil and raisins over the air-fried mixture. Rub the mixture gently between your hands to distribute the spiced oil evenly over all the ingredients. Be careful while doing this if the mixture is still very hot. Let it cool slightly first if necessary.
Spread the daalmot out and allow it to cool completely to room temperature. Once completely cool, transfer it to airtight containers.Stored properly in an airtight container, this homemade daalmot will stay fresh and crunchy for up to two weeks.
