Bombay Mixture Recipe | Crispy Homemade Snack with Tea

For Deep Fried Masoor Dhal:

    Once you’ve prepared your Sev/Oma Podi, it’s time to elevate your Bombay Mixture by adding crispy Masoor Dhal. Follow these simple steps for a delightful crunch!

Preparing Whole Masoor Dhal

• Fry the Masoor Dhal:After the Sev/Oma Podi is ready, gently drop a handful of whole Masoor Dhal into the hot oil. Ensure the oil is at the right temperature for optimal frying.

• Achieve Crispiness: Fry the Masoor Dhal on a medium-low flame. This ensures they become perfectly crispy without burning. Keep an eye on them, stirring occasionally for even cooking. 
  

• Drain Excess Oil: Once crispy, carefully remove the fried Masoor Dhal using a slotted spoon. Allow them to drain on absorbent paper to remove any excess oil.

• Repeat the Process: Continue frying the remaining Masoor Dhal in batches until you have a golden, crunchy finish.

• Fry the Curry Leaves: In the same hot oil, deep-fry fresh curry leaves for a burst of flavor. Remove them once they become crisp and fragrant.

• Cool Down:Let the fried Masoor Dhal and curry leaves cool for about 5 to 10 minutes before adding them to your Bombay Mixture.

Preparing the Perfect Bombay Mixture

Now that you have your crispy Omapodi/Sev, fried Masoor Dhal, and aromatic curry leaves ready, it’s time to combine them into a delicious Bombay Mixture. Follow these easy steps for a delightful snack.

• 
  

  Combine the Ingredients: Transfer the Omapodi/Sev into a deep bowl. Break them into small, bite-sized pieces for easier mixing and enhanced texture.
   
• Add the Crunch: Next, add the deep-fried Masoor Dhal and crispy curry leaves to the bowl. This will give your Bombay Mixture a lovely crunch and a burst of flavour.
   
• Season to Perfection: Sprinkle a generous amount of black salt over the mixture. This adds a unique, savory taste that enhances all the flavours.
   
• Mix It Up: Gently toss all the ingredients together until well combined. Ensure the black salt is evenly distributed for a balanced taste in every bite.
  

Optional Ingredients

    If you’d like to elevate your Bombay Mixture further, consider adding optional ingredients. Here’s how:

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  Fry Each Optional Ingredient: For a unique twist, fry each optional ingredient in oil until crispy. Once cooled, mix them into your Bombay Mixture for added texture and flavour.
• Storage Instructions: Store your Bombay Mixture in an airtight container to maintain its crispiness and freshness. Enjoy as needed!

A crunchy, flavourful Bombay Mixture

 

Important Notes & Tips for Perfect Bombay Mixture

To ensure the best results when making your Bombay Mixture, keep these essential tips in mind:

Preparation Tips

• Water Usage: Use water as needed when preparing the dough. The amount specified is what I used, but adjust according to your consistency preference.
• Filtering Ground Ajwain: After grinding the Carom Seeds/Ajwains, remember to filter them before adding to the dry ingredients. This prevents the seeds from blocking the holes in the Sev press.
• Hot Butter and Oil: Ensure the butter and oil used for kneading the dough are hot. This will help achieve the perfect texture for your Omapodi.

Frying Tips

• Use Thin Holed Lid: I used a thin-holed lid for making these Omapodi. This ensures they have the right texture.
• Low Flame for Frying: Deep-fry the Omapodi/Sev on a very low flame to avoid browning. Patience is key!
• Swirl Technique: Drop the Omapodi/Sev into hot oil in swirls and wait until the sizzling stops before flipping to the other side. This helps them cook evenly.
• Ideal Colour: The Omapodi/Sev should turn a beautiful yellow colour when done.

Seasoning Alternatives

• Alternative Spices: Feel free to add asafoetida powder or red chili powder instead of black salt for a different flavour profile!

Pro Tips for Making Bombay Mixture:

• Ensure the Masoor Dhal is soaked and dried completely before frying for the perfect crunch.
• Store your mixture in an airtight container to maintain its crispiness for days.
  

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

More Snacks & Savouries to Try:

    If you loved this recipe, don’t miss out on my other snack recipes that are perfect for festive occasions or tea-time snacks.  Click here for more Snacks & Savouries!

Why This Bombay Mixture Stands Out

    Unlike other mixtures, Bombay Mixture from Lala Sweets always stood out for its bold flavours and the distinctive addition of Masoor Dhal. It’s the perfect blend of crunch and spice, making it an irresistible snack for chai-time or festive occasions.

Bringing a Piece of Coimbatore to Your Home

    Recreating this iconic snack has been a labour of love, bringing back memories of home. If you're craving an authentic taste of Coimbatore or simply looking for a crispy, flavourful snack to accompany your evening tea, this homemade Bombay Mixture recipe is for you!

 Related Recipes You Might Love:

• Oma Podi Recipe
• Mixture/Chivda Recipe
• Diwali Sweets & Snacks Collection

Sweet Mixture Recipe - Indian Snack with Almonds, Cashews, and Potatoes

"Irresistible Sweet Mixture Recipe: A Perfect Festive Snack"

    Sweet Mixture is a delicious and exotic snack that blends the richness of nuts with the crunch of crispy deep-fried potatoes. Perfect for festivals like Diwali, this Sweet Mixture brings together the finest deep-fried ingredients, including finely grated potatoes, cashew nuts, almonds, groundnuts, and raisins, all tossed in powdered sugar and aromatic cardamom. While savoury mixtures are popular in South India, this sweet version stands out as a unique festive treat.

A Childhood Memory That Turned Into a Delightful Snack

    As a child, I was sceptical of Sweet Mixture, but the ‘NUTS’ always drew me in. For the longest time, I thought the white strands in this recipe were beaten rice (poha). Imagine my surprise when I discovered they were actually deep-fried grated potatoes! I still remember the day a colleague gifted me a packet of Sweet Mixture, and the taste has stayed with me ever since. The perfect combination of crunchy potatoes, rich nuts, and sweet powdered sugar made this snack irresistible.

Why You’ll Love This Sweet Mixture Recipe   

This Sweet Mixture recipe is an absolute treat during festivals like Diwali. Its crispy texture and sweet, melt-in-your-mouth flavour make it perfect for sharing with family and friends.  The best part? It stays crispy for 2–3 days when stored properly, making it an ideal addition to your festive spread.

For More Diwali Recipes: Click Here!  Looking to create more festive treats this season? Explore a wide range of Diwali Sweets and Savouries from my blog! Make this Diwali extra special with  these delicious, easy-to-follow recipes!

Recipe Overview: Sweet Mixture Recipe

Total Time:

Step-by-Step Instructions for Making the Perfect Sweet Mixture

Sweet Mixture Snack Recipe - Indian Festive Treat with Nuts and Potatoes

Ingredients for Sweet Mixture

• Potatoes: 2 large
• Almonds: 8-10
• Cashew Nuts: 8-10
• Groundnuts (Peanuts): 3 tablespoons
• Raisins: 3 tablespoons
• Cardamom Pods: 2
• Sugar: 2–3 tablespoons

Method - Step-by-Step Guide for Sweet Mixture Recipe

Prepare the Potatoes:

• Peel and grate the potatoes finely.
• Wash the grated potatoes 3–4 times to remove excess starch.
• Soak the grated potatoes in cold water with ice cubes to prevent discolouration and remove starch. Keep them soaked until frying.

   

  *Pro Tip: Soaking the potatoes keeps them crispy when fried.

  
  

  
  

Fry the Grated Potatoes:

• Drain the soaked potatoes and spread them over a clean kitchen towel to dry.
• Deep fry the grated potatoes in batches until golden and crispy. Be careful not to over-fry or darken them.
• Drain on paper towels to remove excess oil.

   

  *Pro Tip: Ensure the potatoes are fully dried before frying to avoid sogginess.

  
  

Deep Fry the Nuts:

• Heat oil in a deep pan over a high flame.
• Once the oil starts smoking, reduce the flame.
• Deep fry almonds, cashew nuts, and groundnuts until golden brown.
• Fry raisins briefly until they fluff up.
• Drain on paper towels.

Toss and Combine:

• Once all the ingredients are cool, toss the fried potatoes, nuts, and raisins together in a large bowl.

Add the Sweetness:

• Powder the sugar along with cardamom pods.
• Once everything has cooled completely, sprinkle the powdered sugar mixture over the fried ingredients.
• Gently toss until well combined.

*Pro Tip: Allow all the ingredients to cool down completely before adding the powdered sugar. If the mixture is warm, it will absorb the sugar, making the mixture soggy.

• Store the Sweet Mixture in an airtight container at room temperature for up to 2–3 days.
• For longer shelf life, refrigerate the mixture.

Notes and Tips for Perfect Sweet Mixture:

• Use large potatoes for better texture and volume.
• Ghee can be used instead of oil for deep-frying if you prefer a richer flavour.
• Always let the ingredients cool down completely before adding powdered sugar to prevent the mixture from becoming soggy.
• Adjust the sugar to your taste; some prefer it sweeter, while others enjoy a subtle sweetness.
• Keep grated potatoes soaked in cold water until frying to ensure they stay crispy.

Cooling is Key: Ensure that all deep-fried ingredients have cooled down before tossing in powdered sugar. This step is essential to maintain the crispiness of the mixture. If the ingredients are warm, the sweet mixture can turn soggy.Toss the mixture only when the ingredients have cooled down fully to avoid sogginess.

Final Thoughts

    This Sweet Mixture recipe is not only a festive favourite, but also an excellent snack to enjoy any time of the year. The combination of crispy potatoes, crunchy nuts, and a light coating of powdered sugar makes it irresistible for everyone in the family. Make sure to add this recipe to your Diwali snack list or prepare it for any festive celebration.

Related Recipes You Might Enjoy:

• Masala Mixture Recipes
• Traditional South Indian Mixture
• Bombay Mixture Recipe

SOUTH INDIAN MIXTURE RECIPE

Total Preparation & Cooking Time

HOW TO MAKE SOUTH INDIAN MIXTURE

FOR SOUTH INDIAN MIXTURE :

Sev/Omapodi :

INGREDIENTS :

METHOD:

• Combine all the dry ingredients and mix well.
• Melt the butter and pour the hot butter into the above ingredients and mix well.
• Add a little bit of water at a time and knead it into a soft 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 over a medium heat. 
• Oil should be moderately hot while dropping the Sev Strands into it 
• Now hold the Sev press over frying pan and press the handle.
• Press out thin strands of Sev directly into the oil making a whole circular motion.
• Stop as you complete one circle. 
• Deep-fry the Sev on a very low flame until the colour changes from all the sides and sizzling stops. 
• Remove the Sev with slotted spoons and drain on an absorbent paper.
• Follow the suit and deep-fry the remaining Sev.
• Keep aside to cool for 5 to 10 minutes.
• Transfer the Sev to a deep bowl and break them into small pieces.
• Store in an air-tight container and use as required.

For detailed recipe on Sev, click here ...

NOTES:

• Use water as required.  The amount mentioned is how much I used while preparing the dough.
• Deep fry the Sevs in very low flame, otherwise, they will turn brown.
• Drop the Sevs into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
• It is perfect to fry them into nice yellow colour. 

Kara Boondhi :

INGREDIENTS :

 METHOD:

• Combine all the dry ingredients and mix well.
• Add a little bit of water at a time and mix it into a batter, make sure there are no lumps.
• The batter should be in pouring consistency.
• Heat Oil in a Pan, reduce to medium flame while frying the Boondhis.
• You will need TWO slotted ladles for the purpose.
• One to pour the batter through for making Boondhi and the other one for draining it.
• Hold one slotted ladle just above the hot oil, Pour a ladle full of batter over the ladle and spread it.
• Ensure that the batter flows evenly through the slotted spoon and falls into perfect balls.
• If so the consistency of the Boondhi Batter is perfect, otherwise, adjust the consistency.
• Fry the Boondhi on a low flame turning them constantly.
• This is to ensure even cooking.
• When the sizzling sound stops, drain them with the other slotted spoon.
• Spread them over Paper towels.
• Repeat the process for the remaining batter.
• Kara Boondhi can be had as such too.  If so add some fried Cashewnuts, Groundnuts, Crushed Garlic, Asafoetida and Curry Leaves to the fried Boondhis. 
• Season it with some Salt if required and there you go with a spicy Kara Boondhi.

NOTES:

• Adding Cooking Soda is totally optional. It will add crispiness to the Boondhis.
• Adding Rice Flour also helps in adding crispiness to Boondhis. 
• Deep fry the Boondhis on a very low flame, otherwise, they will turn brown.
• Drop the batter into hot oil through the slotted ladle and fry turning the Boondhis constantly until the sizzling stops.
• It is perfect to fry them into nice yellow colour.
• If using Boondhis as such for Kara Boondhi, add some fried Cashewnuts, Groundnuts, Crushed Garlic, Asafoetida and Curry Leaves to the fried Boondhis. Season it with some Salt, if required.

To Check the Consistency :

• If the Batter flows evenly into perfect balls, then the consistency is perfect.
• If the batter is too thick, you will get boondis with a tail. So adjust the amount of water until you get the desired consistency.
• If the batter is too watery then the boondis may fall flat. So add more gram flour.

For South Indian Mixture:

INGREDIENTS :

METHOD :

• Heat ghee in a pan and fry the Cashew nuts until they turn into golden brown colour.
• Heat oil in a pan. Can use the same oil used for frying Sev and Boondhi.
• Deep fry, Groundnuts on a medium flame stirring constantly.  I usually use groundnuts with skin over it. Remove them with slotted spoons and spread it over a paper towel.Care should be taken not to burn the ingredients.
• Deep fry Roasted Gram Dhal(Pottukadalai) on a medium flame stirring constantly. Can use whole/broken Roasted Gram Dhal for the recipe. Remove them with slotted spoons and spread it over a paper towel.
• Next deep fry the Curry Leaves, remove them from oil and keep them aside.
• Next deep fry the Corn Flakes on a medium flame stirring constantly until they turn crispy.  Spread them on a paper towel.
• Finally, fry the Beaten Rice(Poha/Aval) until they fluff up and turns crispy. 
• Transfer all the fried items to a mixing bowl, add Salt, Turmeric Powder, Red Chilli Powder and Asafoetida Powder to the fried ingredients while they are still hot.
• Gently toss them until well combined.
• Finally, when the ingredients are at room temperature, add Sugar and give a quick toss.
• Store the spicy South Indian Mixture in airtight containers.

 NOTES :

• The ingredients apart from Sev/Omapodi and Kara Boondhi can be altered to your preference.
• Care should be taken not to burn the ingredients while frying them.  This will totally alter the taste of  South Indian Mixture. 
• Mix the seasonings with the ingredients while they are still hot.
• Otherwise, the spices may smell raw in South Indian Mixture.
• Adding Asafoetida and Sugar are truly optional.
• Frying Cashew nuts in Ghee gives an authentic flavour.
• For a rich version of South Indian Mixture, can fry all the nuts and dhals in ghee too.

For Curd Mixture:

For Tempering:

For Garnishing:

METHOD:

To Soak Uzhundhu Vadais:

• Take the Deep-fried Uzhundhu Vadais and drop them into a bowl filled with hot water.
• Let the water be hot enough.  Do not use boiling water.
• Let it sit for about 15-20 minutes.
• Once soaked, squeeze the Uzhundhu Vadais and remove any excess water from it.
• Leave this aside or can leave it in the refrigerator until you add them into the Curd Mixture.
  

For Curd Mixture:

• Grind grated Coconut along with Cashew Nuts, Green Chillies and Ginger into a very fine paste.
• Whisk the Curd/Yogurt, pour in the Milk and whisk until well combined. 
• Add a dash of salt and add in the coconut Paste to the Curd-Milk Mix.
• Whisk well until well combined.

For Tempering:

• Meanwhile, heat Ghee/Oil in a tempering pan.
• Splutter Mustard Seeds, Bengal Gram Dhal, Cashew Nuts, Dry Red Chilly & Curry Leaves.
• Then add finely chopped Ginger and Green Chillies and give quick stir.
• Pour the tempering over to the Curd Mixture and mix well until well combined.

THAYIR VADAI - CURD VADAI

For Thayir Vadai:

• Add in the soaked & then squeezed out Uzhundhu Vadai into the Curd Mixture.
• Let the bowl be big enough to place all the Vadais and let the Curd Mixture cover the Vadais.
• Do not overcrowd the Vadais in the Curd Mixture.
• Let it soak for about 2-3 hours. Can keep it refrigerated.
  

For Garnishing:

• Grate the Carrots and keep it aside.
• Finely chop the Coriander Leaves and keep it aside.
• Serve Thayir Vadais garnished with finely grated Carrots and Coriander Leaves.
• Add in a few Teaspoons of Kara Boondi just before serving.
• Serve Thayir Vadai chilled or at room temperature.

THAYIR VADAI - CURD VADAI

NOTES:

• Can use freshly fried Uzhundhu Vadais or left-over ones for this recipe.
• Soak the Vadais in hot water.  This will help Vadais absorb the Curd Mixture well.
• Adding Coconut Paste Mixture to the Curd is purely optional.
• Use fresh Curd/Yogurt for the recipe.  Sour or Watery Curd may not yield you with tasty Thayir Vadais.
• If using fresh Curd, can avoid adding Milk.  Adding Milk helps to cut down the sourness in the Curd.
• Temper and Garnish Thayir Vadais with your preferred ingredients.