Indo-Chinese Schezwan Crunch

Fusion food just got a major upgrade. This recipe brings the bold, fiery flavors of Mumbai street-style Chinese right into your living room—without the deep-fried guilt. Imagine the heat of Schezwan pepper meeting the crunch of our Peri Peri Makhana, all tossed with crisp fresh veggies.

Ingredients

• 2 cups Native Nuts Peri Peri Makhana
• 2 tbsp Schezwan Sauce (adjust to taste)
• ½ cup Cabbage (finely shredded)
• ¼ cup Capsicum (thinly sliced)
• 1 tbsp Spring Onion greens (chopped)
• 1 tsp Oil or Butter (optional)

Method

• Sauté: Heat the oil in a pan. Toss in the cabbage and capsicum and sauté on high heat for just 60 seconds. You want them crunchy, not soft!
• Sauce it: Turn off the heat entirely. Add the Schezwan sauce to the hot pan and mix well with the veggies.
• The Toss: Immediately throw in the Peri Peri Makhanas. Toss quickly so the spice coats them without making them soggy.
• Serve: Transfer to a bowl, top with spring onions, and dig in immediately while it's still warm and crunchy.

Why You'll Love It

• Guilt-Free Chinese: You get all the flavor of Chinese Bhel without the heavy, fried noodles.
• Double Spice: The Peri Peri Makhana plus the Schezwan sauce creates a fiery flavor depth that regular puffed rice can't match.
• Texture Heaven: The mix of warm, soft veggies and hard, crunchy Makhana feels like a premium restaurant appetizer.

Get the fiery crunch: Shop Native Nuts Peri Peri Makhana now!!!