What’s the best way to eat doosra snacks?
The mix - We love pouring it into a bowl and eating it with a spoon or we’ve seen people pouring into a cup and munching away in front of the tv. We think it goes great as a little sweet & salty snack with your beer or a glass of wine or as a crunchy topping for your yogurt or ice cream!
The bites - We treat it like we’d treat a chocolate bark, a little bite of indulgence to sweeten up your day. We also think it goes great if you’re making your own granola packs and need a sweet addition or it goes great with a nice cup of chai.
Where can I get them?
You can order right here and we’ll ship it anywhere in United States!
As we make it into stores, we’ll be sure to keep you posted, follow us on instagram @eatdoosra for the latest updates!
How should I store my snacks?
For the mix, store in a cool, dry place and reseal the bag tightly. If you’re moving the mix into a container, make sure it’s airtight!
For the bites, refrigerate once opened to prevent the chocolate from melting!
How long do they last?
If you’re anything like us, you’ll finish the bags in a couple of days but if you have immense willpower (congratulations, we envy you), we recommend finishing an open bag of the mix within 60 days and an open bag of the bites in 90 days.
Some ingredients are new to me, what are they?
We’re so glad you’ve found tasty new flavors, we hope you come to love them!
Boondi - boondi is crispy chickpea flour puff. Typically you’ll see them in an assortment of snack mixes like ours, a raita (a spiced yogurt condiment) or in chaat dishes (north-Indian appetizers).
Dried Green Mango Powder - typically referred to as amchur, this fruity spice powder made from dried unripe green mangoes is citrusy, tangy, and a little tart - a perfect complement to the caramelized white chocolate!
Black Salt - typically referred to as kala namak, has a pinkish hue and has a strong umami flavor and complements the amchur to round out the sour, tangy notes you’ll taste in the mix!
Kashmiri Chili Powder - the red hue, the mild heat, and smoky notes from our boondi come from this chili powder made from dried chilies from the region of Kashmir.
Asafoetida - typically referred to as hing, this spice is a gum resin extracted from ferula, an herb in the celery family. A little goes a long way, but it can make any dish taste unequivocally Indian.
Kerala-Style Banana Chips - Kerala is located on the south-west coast of India and is home to delicious varieties of fruit, spices (black pepper), and coconut oil. Most Kerala-style dishes are cooked in coconut oil and our banana chips are no different. These banana chips are one of, if not the most common snack in Keralan households - they’re so damn good.