Mixture is a south Indian snack. As the name suggests it is a mixture of various snacks together. It has Kaara Boondi , Plain sev, Fried Peanuts, Cashew nuts, Poha, Roasted Gram Dal along with spice powders. It is usually prepared during Diwali in India.
At times we also add banana Chips, Potato Chips, Murukku , Thattai. All the ingredients that go into the mixture vary based on the region or even State. Every region has its own version of Mixture. It from the ingredients added to the mixture. Again, North India Mixture is referred as Chivda. Various types are there.
Mixture is one of my favorite childhood snacks. A bakery near home sells the best variety of Mixture and Banana Chips. Both are like favorites. I and my brother will be eagerly waiting for the evening for this snack.
Also, the mixture when we get here has chips added. So, our first choice will be picking the chips and peanuts from the mixture. Good old days. In this recipe, I got the mixture exactly how we get from the bakery. It is easy to prepare and give a try for this Diwali.
What is Mixture :
Mixture is a popular south Indian Snack. It has a mix of various dry ingredients like Boondi, Sev, Muruku, Karasev, Peanuts, and spices. It is mostly made as a Diwali bhakshaman.
Madras mixture has the base with kara boondi and omapodi. Along with these peanuts, roasted gram dal, Poha, and spices are added. The best thing about this mixture recipe is that even if you prepare a small quantity you get a big batch. Because you add various ingredients to the final product.
One thing to be cautious of is to drain the oil completely after frying everything. As we are almost frying all the ingredients. Otherwise, the entire batch of the mixture will be oily. In some places, fried Almonds, Ribbon Pakkoda, Karasev, or even sweet maida biscuits are also added to the mixture.
Bombay Mixture or Chanachur:
Bombay mixture has slightly different ingredients than the Madras Mixture. In north India, the mixture is referred to as Chivda or even as Namkeen. The main difference is Bombay mixture has fried lentils or dals.
Bombay mixture has fried lentils, Fried Peanuts, fried poha, Plain sev, Curry leaves added in it. Finally, spices are added and tossed.
Types of Mixture:
Usually, by changing the base ingredients various types of mixture are there. Few popular types are
- Oats Chivda
- Poha mixture
- Corn Flakes Mixture
I have also a Mixture recipe in the blog already with Bajra Flakes.
How to Serve Madras Mixture:
Mixture is perfect as a evening snack. Serve it with some Ginger Tea or Masala Tea
How to Store Madras Mixture:
Mixture keeps well in an airtight container for about 2 weeks. So, after preparing drain the oil completely and then store in air tight Jars.
Checkout the South Indian Madras Mixture video below :
Quick Tips & Tricks on Preparing Madras Mixture
- I have Omapodi or plain Sev and Kara Boondi recipe in the blog already. You can check it out for detailed Sets for Preparing Boondi and Sev there.
- If you are planning to prepare Mixture in bulk for festivals. Try cooking Boondi or Sev the previous day, So it will be easy.
- Or you can also use store-bought boondi or Omapodi.
- Just fry the remaining ingredients and prepare the Mixture if you run out of time.
- In this recipe, I used store-bought sev. So just prepared boondi and finished preparing mixture by frying the nuts and curry leaves.
Ingredients for Madras Mixture:
Kara Boondi is a spiced or spicy version of Boondi. We can prepare it in various ways. It is a popular fried snack that is made in India during Diwali festival.
We Prepare boondi by deep frying the batter through perforated ladles. To the kara boondi , fried peanuts, Cashew nuts, and curry leaves are added. Finally tossed with salt and chili powder.
I have a post for Kara Boondi You can check it out for details, tips & tricks to get the perfect boondis.
Omapodi or Plain sev:
Plain sev is an easy and yummy evening snack made of besan flour that goes very well with Chai.
We can use Sev with no.of recipes like Chaat, Bhel Jhal Muri, and many more. If you are running out of time, Try using the store-bought ones.
I have a post for Kara Boondi You can check it out for details, tips & tricks to get the perfect Plain Sev or Omapodi.
We usually use Chilli powder to spice the mixture, but, we can use pepper powder also. If you need color try using Turmeric powder instead of food color.
Peanuts, Cashew nuts , Poha , Roasted Gram Dal are usually added to mixture.We can also add crushed thattai , Banana Chips , Muruku , Kara sev , Sweet Maida Biscuits.
How to Prepare South Indian Mixture with step by step pictures:
TO PREPARE BOONDI BATTER
In a mixing bowl add in 1 cup of Besan Flour, To this add in 2 tbsp of Rice flour.
Along with this add-in ¼ tsp of Red Chilli powder, ⅛ tsp of Turmeric powder.
Next, add a generous pinch of Turmeric powder and needed salt.
Add ½ cup water Mix well and then add in another ¼ cup water and whisk well until it’s well combined with the batter.
You can omit turmeric powder if needed and add food color but it’s better to avoid food color.
Allow it to sit for 15 mins and then add in ⅛ tsp of cooking Soda and 1 tbsp of Water and Whisk once again.
Now the batter is ready. It will be slightly thick but a free flowing batter.
FRYING KARA BOONDI
Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, one for handling the batter. Another one for draining the boondi once it’s deep-fried.
Once the oil is hot keep the ladle on which we will pour the batter approximately 3 to 4 inches high above the kadai . Not more or less than that.
Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don’t get clustered.
Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.
Cook till the sshhh sound is reduced and boondis are crisp. Remove boondis from oil and drain the oil completely using paper towels. Repeat the same process till the batter is finish the remaining batter.
To Prepare Madras Mixture:
In the same oil fry the peanuts till golden, and drain in a kitchen towel.
Next, fry the cashew nuts till golden and drain in a kitchen towel. Fry the curry leaves till crisp.
Also fry the Roasted Gram Dal and Poha till golden and crisp respectively.
The Poha gets fried in just few secs . So I switched off the stove and fried the Poha. The residual heat was enough for frying Poha.
In a mixing bowl add the boondi, to this add fried peanuts, cashew nuts, Poha and Roasted Gram Dal.
Also, add the Omapodi or Plain Sev , Curry Leaves
Finally add in the required Chilli powder and Salt as per your taste. Mix well and toss it so that everything it combines evenly.
Yummy Madras Style Mixture is now ready to serve
Madras Mixture | South Indian Mixture
Standard 1 cup measures 240 ml
- Boondi Ladle
- Mixing Bowl
- Muruku Press
For Kara Boondi
- 1 cup Besan Flour
- 2 tbsp Rice Flour
- ¼ tsp Red Chilli powder
- ⅛ tsp Turmeric powder
- ⅛ tsp Hing or a generous pinch
- Salt as needed
- ¾ cup Water + 2 tbsp or as needed
- ⅛ tsp Cooking Soda
- Oil for deep frying
Omapodi or Plain Sev
- 1 tsp Ajwain / Omam
- ¼ cup Warm Water
- 1 cup Besan Flour / Kadai Maavu
- ¼ cup Rice Flour
- 1 tbsp Soft unsalted butter
- 1 tsp Hot Oil
- Salt as needed
- Oil For deep frying
- 2 tbsp Peanuts
- 2 tbsp Poha
- 10 Cashewnuts
- 2 tbsp Roasted Gram Dal
- 2 spring curry Leaves
- ¼ tsp Red Chilli powder
- Salt as needed
- In a mixing bowl add in 1 cup of Besan Flour, To this add in 2 tbsp of Rice flour.
- Along with this add-in ¼ tsp or Red Chilli powder, ⅛ tsp of Turmeric powder.
- Next, add a generous pinch of Turmeric powder and needed salt.
- Add ½ cup water Mix well and then add in another ¼ cup water and whisk well until it’s well combined with the batter.
- You can omit turmeric powder if needed and add food color but it’s better to avoid food color.
- Allow it to sit for 15 mins and then add in ⅛ tsp of cooking Soda and 1 tbsp of Water and Whisk once again.
- Now the batter is ready. It will be slightly thick but a free flowing batter.
Frying Kara Boondi
- Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, one for handling the batter. Another one for draining the boondi once it’s deep-fried.
- Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai .Not more or less than that.
- Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don’t get clustered.
- Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.
- Cook till the sshhh sound is reduced and boondis are crisp. Remove oil and drain the oil completely using paper towels.Repeat the same process till the batter is finish the remaining batter.
- Dry roast the ajwain till a nice aroma comes. Cooldown and then crush it using a mortar and pestle. Soak in warm water for 15 mins. After that filter the water and set aside.
- In a sieve add in the Besan Flour, Rice Flour, and Salt. Sieve it completely.To the flour add in the Hot oil, Soft Butter, and the Warm Ajwain Water. Mix well.
- Sprinkle water little by little if required and knead it to a soft dough. Fill the dough into the Sev press or Idiyappam press to ¾ th.
- Heat oil for deep frying.Once the oil is hot enough, Keep the flame into medium and then press the sev directly to the oil in a circular fashion
- Once its cooked turn the side and cook the other sides. Till the bubbling sound ceases. Remove from the Kadai and strain in paper tissue. Repeat the same process and continue the dough fully.
- Allow it to cool completely and break into small pieces and store in an airtight container.
To Prepare Mixture:
- In the same oil fry the peanuts till golden, and drain in a kitchen towel.
- Next, fry the cashew nuts till golden and drain in a kitchen towel. Finally, fry the curry leaves till crisp.
- Also fry the Roasted Gram Dal and Poha till golden and crisp respectively.
- In a mixing bowl add the boondi, to this add fried peanuts, cashew nuts, and curry leaves.
- Also, add the Fried Gram Dal, Poha , Omapodi or Plain Sev
- Finally add in the required Chilli powder and Salt as per your taste Mix well and toss it so that everything combine evenly. Yummy kara Boondi is now ready to serve
- Always drain the oil well before mixing all the fried ingredients
- Goes very well as an evening snack with Chai.
- If you like more peanuts or Poha you can add even more. Increase or decrease the ingredients as per your preference.
- If you like garlic flavour., You can fry and add that also.
- Store in an airtight Jar for longer shelf life.
Happy Deepavali all year long. Thanks for the encouraging efforts.