BOMBAY MIXTURE

    Bombay Mixture - it was long time, I even knew that one of my favourite snacks from Coimbatore Nellai Periya Lala Sweet shop is called Bombay Mixture.  We always called it as a 'Mixture with Black Dha'l in it.  This Mixture is one savoury snack we frequently buy from Lala Sweets next to Oma Podi.

     As normal as the fact, deprivation leads the path to innovation.  In my terms, it led to search, find and go along with my trial and errors. But in this case, an error never happened.  We do not get Indian Sweets or Snacks in the place we live, though recently we do get some, but it has never been successful enough to hit our satisfactory status.  So giving a try as ever, to perfect these favourite snacks and savouries so that we can devour them without missing out the taste and flavour of our home.

     First, I searched through the web to find the name of this mixture - revealing itself as 'Bombay Mixture'.  Well, now I know the name, next I needed to know what ingredients went inside this, especially what was that Black Dhal?  As always, the Omni Potent & Omni Present - Google, guided me well enough to track down that it was whole Masoor Dhal.  Then? Need to find where I can source the ingredient.  Alas, I got it rather easily than I thought.  Last year during the Diwali week, my daughter & I, stayed in KL for a week for her exams, and there were a few Indian shops nearby.  There I found this whole Masoor Dhal and rest is the history we are going to talk about...

BOMBAY MIXTURE

    Bombay Mixture is nothing but a simple combination of Sev or Oma Podi and deep-fried whole Masoor Dhal.  Some recipes even call for adding whole Green Grams, Peanuts, Cashew Nuts, Raisins etc., But the choice is yours.  There are quite a number of versions and combinations in the name of Bombay Mixture.  But the Bombay Mixture we get in Nellai Lala Sweets has just the Oma Podi and the Masoor Dhal and it is mildly flavoured with Black Salt.  As it has been my benchmark for the recipe, I am sticking on to that style.

    If you are in a mood for a mild snack, then Bombay Mixture suits the scenario. It fits well into the Norukkutheeni genre and is one best tea time snack.  Try this simple snack to add into your DIWALI BAKSHANAM list or convert it into your favourite Mixture by adding Kara Boondi, fried nuts, curry leaves & season it with Red Chilli Powder & Asafoetida for a tasty South Indian Mixture.

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 Cuisine - South Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Medium

 Yields - 5-6 Cups (Approx.)

 Author - SM

Soaking Time - 4-5 Hours/Overnight

Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes
 

For more SNACKS & SAVOURIES, Click here... 

HOW TO MAKE BOMBAY MIXTURE

BOMBAY MIXTURE

INGREDIENTS:

For Omapodi/Sev:

Bengal Gram Dhal Flour (Besan) - 2 Cups

Rice Flour - 1 Cup 

Butter - 3 Tablespoons

Hot Oil - 21/2 Tablespoons

Turmeric Powder - 1/2 Teaspoon

Carom Seeds/Ajwain/Omam - 3 Tablespoons

Salt - To Taste

Water - As Required (1/2 Cup + 4 Tablespoons)

For Deep Fried Masoor Dhal:

For Deep Frying: 

Oil 

Additional Ingredients:

Curry Leaves - 1 Cup

Black Salt - 1/4 Teaspoon

BOMBAY MIXTURE

METHOD:

• Dry roast the Carom Seeds/Ajwain on a very low flame for a few minutes. The idea is to warm it up
• Then clean, wash and soak it with ample water for about 2 hours.
• Add the soaked Carom Seeds/Ajwain into a small blender jar and give a quick whisk for a few minutes.
• Then add 1/4 cup water and grind it again into a smooth paste.
• Filter this and keep it aside. 
• Combine all the dry ingredients and mix well.
• Melt the butter and pour the hot butter into the above ingredients and mix well.
• Heat the oil, and pour it along with the above ingredients. 
• Add a little bit of water at a time and knead it into a soft, but stiff dough.
• Grease the Sev "press" with attachment.
• Roll some dough and fill the cylinder of the Sev Press with the dough and close it.
• Heat oil in a frying pan on medium heat. 
• Oil should be moderately hot while dropping the Omapodi/Sev Strands into it.
• Now hold the Sev press over the frying pan and press the handle.
• Press out thin strands of Omapodi/Sev directly into the oil, making a whole circular motion.
• Stop as you complete one circle. 
• Reduce the flame to low & deep-fry the Omapodi/Sev until the colour changes from all the sides and sizzling stops. 
• Remove the Omapodi/Sev with slotted spoons and drain it on an absorbent paper.
• Follow suit and deep-fry the remaining Omapodi/Sev.
• Keep aside to cool for 5 to 10 minutes.

BOMBAY MIXTURE

For Deep Fried Masoor Dhal:

•  Then spread the soaked Masoor Dhal on a clean kitchen towel for about 2-3 hours.
• The idea is to remove any excess moisture from the Dhal. 

• Once the Sev/Oma Podi is done, gently drop a handful of Masoor Dhals into the hot oil.
• Fry this on a medium-low flame until crispy.
• Remove this using a slotted spoon and drain it on an absorbent paper.
• Follow suit and deep-fry the remaining Masoor Dhal.
• Deep-fry the Curry Leaves in the same oil and keep it aside. 
  
• Keep aside to cool for 5 to 10 minutes.

For Bombay Mixture: 

• Transfer the Omapodi/Sev into a deep bowl and break them into small pieces.
• Add Deep Fried Masoor Dhal and Curry Leaves in to it.
• Sprinkle Black Salt and toss all the ingredients until it is well combined.
  
  
  

• Bombay Mixture is ready for use.
• If using optional ingredients, fry each ingredient in oil and the mix it along with the above.
• Store in an airtight container and use as required.
  

NOTES:

• Use water as required. The amount mentioned is how much I used while preparing the dough.
• Filter the ground Carom Seeds/Ajwains and then add it along with the dry ingredients.
• Otherwise, the seeds can block the holes in the Sev press. 
• The Butter and Oil used for kneading the dough should be hot.
• I have used the thin holed lid for making these Omapodi. 
• Deep-fry the Omapodi/Sevs on a very low flame.
• Otherwise, the Omapodi will turn brown.
• Drop the Omapodi/Sevs into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
• It is perfect to deep-fry the Omapodi/Sev until it turns into a nice yellow colour. 
• Can add Asafoetida powder, Red Chilli Powder instead of Black Salt.
  

BOMBAY MIXTURE