Bombay mixture namkeen | Bombay spicy nut mix | Mumbai mixture chivda
Bombay Mixture Namkeen, also known as Bombay Spicy Nut Mix or Mumbai Mixture Chivda, is explained with detailed photos and a video tutorial. This enticing snack involves a blend of deep-fried goodies such as sev, cashews, and peanuts. While it's commonly enjoyed as an evening munching snack with tea or coffee, it can also serve as a flavorful topping for upma or poha breakfast dishes. While these mixtures are often store-bought, making them at home is remarkably straightforward.
Ingredients
for sev
- 2 cup besan / gram flour
- ½ cup rice flour
- ½ tsp turmeric
- ½ tsp Kashmiri red chilli powder
- pinch hing / asafoetida
- ¼ tsp ajwain / carom seeds
- 1 tsp salt
- 2 tbsp hot oil
- water, for kneading
- oil, for frying
other ingredients
- ½ cup masoor dal
- water, for soaking
- 3 tbsp peanuts
- ¼ cup cashew
- few curry leaves
- ½ tsp kashmiri red chilli powder
- ¼ tsp turmeric
- 1 tsp chaat masala
- ½ tsp salt
Instructions
- firstly, soak ½ cup masoor dal in enough water for 2 hours.
- drain off the water and keep aside.
- in a large bowl take 2 cup besan, ½ cup rice flour, ½ tsp turmeric, ½ tsp chilli powder, pinch hing, ¼ tsp ajwain and 1 tsp salt.
- mix well making sure all the spices are well combined.
- further, add 2 tbsp hot oil and mix well.
- crumble and mix well making sure the flour turns moist.
- add water as required and start to knead the dough.
- knead to a soft dough adding water in batches.
- take the fine holes mould and grease the chakli maker.
- stuff in ball sized dough into the press.
- further, press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap.
- fry until it turns golden and crisp.
- drain over kitchen paper to absorb oil.
- take the fried sev into a large bowl and crush gently to small pieces. keep aside.
- in the same oil, fry 3 tbsp peanuts on low flame until it turns crunchy.
- also, fry ¼ cup cashew and few curry leaves until it turns golden and crunchy.
- drain off and transfer to the sev bowl.
- now wipe off excess moisture from soaked dal using a kitchen towel.
- fry in hot oil on medium flame.
- stir and fry until the dal turns crunchy. it takes approximately 10 minutes.
- drain off the dal over kitchen paper to remove excess moisture.
- transfer the fried masoor dal to the same bowl.
- add in ½ tsp chilli powder, ¼ tsp turmeric, 1 tsp chaat masala and ½ tsp salt.
- mix gently, making sure all the spices are well combined.
- finally, enjoy Bombay mixture with evening chai.
Nutrition
Calories: 3kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 6mgPotassium: 4mgFiber: 1gSugar: 1gVitamin A: 2IUCalcium: 1mgIron: 1mg
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