Mixture snack recipe

       Mixture Snack Recipe

  

  Mixture snack is a popular and flavorful Indian savory made by blending a variety of crunchy ingredients such as fried lentils, peanuts, chickpea flour noodles (sev) and spices. Often enjoyed as a tea-time snack or a festive treat, it offers a delightful combination of textures and tastes — salty, spicy, tangy. Each region in India has its own version of mixture,  with variations in ingredients and seasoning. Easy to store and carry, this snack is a favorite for its long shelf life and addictive crunch.

    Here's a step-by-step recipe for making a delicious and crunchy  Mixture Snack, also known as Madras Mixture or Bombay Mixture. It’s a savory, spicy blend of various fried ingredients, perfect for tea time or festive occasions.

Mixture Snack Recipe

 Prep Time: 15 mins

Cook Time: 30 mins

Makes: 4-6 servings 

Ingredients:

For the Base:

* 1 cup besan (gram flour)

* 1/2 cup rice flour

* 1/2 tsp asafoetida powder

* 1/4 tsp turmeric powder

* Kashmiri chilli powder - 1 tsp

* Salt - to taste

* Water - 1 cup + 1 tbs

* Oil - (for deep frying)

For Boondi :-

* Besan flour - 1/4 cup

* Rice flour - 2 tsp

* Kashmiri chilli powder - 1/2 tsp

* Turmeric powder - 1 pinch

* Asafoetida powder - 1 pinch

* Salt - to taste

* Water - 1/4 cup - 2 tbs

For the Add-ins:

* 1/4 cup  peanuts

* 1/4 cup roasted gram dal (pottukadalai)

* curry leaves - 2 springs

* 1/2 tsp red chili powder

* A pinch of asafoetida (hing)

 Step-by-Step Instructions: 

Step 1: Make the Sev (or Oma Podi)

* In a bowl, mix besan, rice flour, asafoetida powder, turmeric, and salt.

* Add water little by little to make a soft, smooth dough like chapati dough. 

* Heat oil in a deep pan.

* Fill the dough into a murukku/sev press with a fine-hole disc.

* Press the dough directly into hot oil and fry till  crispy.

* Drain on paper towels and break into small pieces. Set aside. 

 Step 2: Make Boondi 

* Make a thin batter using besan, rice flour, a pinch of salt, Kashmiri chilli powder, turmeric powder, asafoetida powder and water.

 * Boondi should have round shape. When they becomes flat while frying then the batter is thin. If they get tail ends, then the batter is thick. In case the batter is thin, then add 1-2 tbs of besan flour and check by frying a few boondi. If the batter is thick, then add few tablespoon of water and do the same test. Once you get the correct consistency. 

* Take  a perforated ladle, place it on the hot oil. pour the batter over ladle, gently spread it using a spoon so that it will drop into the hot oil. Then fry until boondi turns crispy.

* Drain on paper towels.

Step 3: Fry the Add-ins

* Deep Fry peanuts until golden and crispy.

* Deep Fry roasted gram dal for a few seconds until crisp.

* Deep Fry curry leaves until crisp (be careful of splattering).

 

Step 4: Mix Everything

* In a large mixing bowl, combine:

1. Crushed sev

2. Boondi

* Fried peanuts, gram dal, curry leaves. 

* Add red chilli powder, a pinch of asafoetida, and adjust salt.

* Toss everything together until well mixed and coated.

 Tips:

* Store in an airtight container for up to 2-3 weeks.

* You can also add fried raisins or puffed rice for a variation.

* Adjust spice levels to taste.

 Serving Suggestion:

Serve the mixture with a hot cup of chai or filter coffee!

ENJOY!!!