Bombay Mixture Recipe | Crispy Homemade Snack with Tea

"Bombay Mixture: A Taste of Nostalgia from Coimbatore"

    Craving a taste of home? For me, Bombay Mixture has always been more than just a snack—it’s a nostalgic reminder of Coimbatore's famous Nellai Periya Lala Sweet Shop. Growing up, we simply called it the "Mixture with Black Dhal," often purchased alongside Oma Podi, another classic favourite.

Ribbon Pakoda - Ottu Pakoda - Olai Pakoda

CORN FLAKES MIXTURE

      Spicy South Indian Mixture is one of the unavoidable snacking items.  It is one the most frequented savoury item bought from any sweet shop - 'A default combo of a Sweet and Mixture'. One of the best Tea-time snack ever! The number of varieties it caters in the name of "Mixture" is literally quite a number I should say.  And this Cornflakes Mixture is one among them.  An easy & quick version of a Mixture/Chivda which can be made within no time.

    When it comes to South Indian culture, when you visit a friend or a relative, it is a tradition to take along with them a Sweet & a Kaaram(Savoury). And it is the same when you serve a snack to a guest. Mostly South Indian Mixture  or Murukkus take a special place in the Kaaram(Savoury snack) list.  And the same rule goes for a festival too.  Diwali is synonymous to Sweets & Savouries, most of the households get busy preparing a variety of Bakshanams for the day. A few Sweets and some default Savouries like Murukku or Mixture are must haves when it comes to Diwali. So in midst of busy schedules, work pinches and long list of to do lists for Festival, let me bring you one simple snack which could be easily incorporated within minutes.

CORN FLAKES MIXTURE

    You do not need any meticulous preparation, no mixing, no grinding, no ratios or measurements, no long cooking time, sweating out in the kitchen etc.,  Simply deep fry a few items - Cornflakes, Aval/Poha, Groundnuts, Cashewnuts, Curry Leaves and simply season it up with Asafoetida, Red Chilli Powder & Salt, there you go with a tasty, quick-fix Corn flakes Mixture.  

     This Corn /flakes Mixture turns out to be one quick-fix snack which could be easily sneaked into your 'DIWALI BAKSHANAM LIST", even at the last minute. 

For more DIWALI RECIPES, Click here... 

 Cuisine - Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Easy

 Yields - 2-3 Cups(Approx.)

 Author - SM

Preparation Time - 10-15 Minutes

Cooking Time - 20 -30 Minutes

For more SNACKS & SAVOURIES, Click here... 

CORN FLAKES MIXTURE

 

HOW TO MAKE CORN FLAKES MIXTURE - CORN FLAKES CHIVDA

INGREDIENTS:

For Corn Flakes Mixture:

CORN FLAKES MIXTURE

Corn Flakes - 1 - 11/2 Cups
Groundnuts - 1/4 Cup
Roasted Gram Dhal/Pottukadalai - 1/4 Cup
Cashew nuts - 15-20 Nos.
Beaten Rice(Poha/Aval) - 1/2 Cup
Curry Leaves - 2-3 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 11/2 Tspn
Asafoetida - 1/8 Tspn
Ghee - 1 Tspn
Sugar - 1/2 Tspn
Salt - 1/2 Tspn

For Deep Frying:

Oil

CORN FLAKES MIXTURE

METHOD:

• Heat ghee in a pan and fry the Cashew nuts until they turn into golden brown colour.
• Heat oil in a pan.
• 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.  You can do this in 2-3 batches.
  
• 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 Corn Flakes Mixture in airtight containers.
• Serve Corn Flakes Mixture along with hot Coffee or Tea.
  

CORN FLAKES MIXTURE

 NOTES:

• The ingredients 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 Corn Flake Mixture. 
• Mix the seasonings with the ingredients while they are still hot.
• Otherwise, the spices may smell raw in Corn Flakes Mixture.
• Adding Asafoetida and Sugar are truly optional.
• Frying Cashew nuts in Ghee gives an authentic flavour.
• For a rich version of Corn Flakes Mixture, can fry all the nuts and dhals in ghee too.

OMAPODI

For more DIWALI RECIPES, Click here... 

 Cuisine - South Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Medium

 Yields - 2-3 Cups(Approx.)

 Author - SM

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

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OMAPODI

INGREDIENTS:

For Omapodi/Sev:

Bengal Gram Dhal Flour (Besan) - 1 Cup

Rice Flour - 1/2 Cup 

Butter - 2 Tablespoons

Hot Oil - 1 Tablespoons

Turmeric Powder - 1/2 Teaspoon

Carom Seeds/Ajwain/Omam - 2 Tablespoons

Salt - To Taste

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

For Deep Frying: 

Oil 

OMAPODI

METHOD:

• Dry roast the 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 Ajwain into a small blender jar and give a quick whisk for 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/SevStrands 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.
• Transfer the Omapodi/Sev into a deep bowl and break them into small pieces.
• Store in an air-tight container and use as required.

OMAPODI

NOTES:

• Use water as required. The amount mentioned is how much I used while preparing the dough.
• Filter the ground 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. 

MAIDA MURUKKU

    Yet another easy Murukku Recipe with All-purpose Flour or the one & only Indian Maida. As you can see, I have never changed all these years. Still, basking around with simple recipes when it comes to Murukku making. Compared to the Classic Murukku recipes I am as usual sticking on to the quick-fix ones, procrastinating the idea of making Murukku from scratch.

    Maida Murukku is a not-so-traditional twist given to the classic Murukku recipe, prepared with all-purpose flour. An instant Murukku recipe which needs no soaking, drying, grinding or running to the flour mill. When I saw this recipe, I was wondering - a Murukku with All-purpose Flour? Knowing the nature of the flour & its high gluten content, when kneaded, I was damn sure it was going to be sticky in standards of making Murukku. But the trick here is to get rid of the gluten making the flour suitable for making Murukku. I am awestruck by the inventiveness of the mind whoever came up with a Murukku Recipe with All-purpose Flour.  

    Ok, let's see how to get rid of the gluten content from the flour. It's so simple, steam cook the flour for about 40-50 minutes and there it is. The flour loses its gluten, facilitating it perfect for making Murukkus. Rest of the job gets easier & can be done within minutes once the flour is steam cooked. Knead it up with roasted gram dhal flour(pottukadali powder) and a bit of spice & seasonings for an extra note of flavour and taste. This Maida Murukku turned out to be perfect, crispy, non-oily and a tasty Murukku. 

    Maida Murukku Recipe is a simple version for those who want Instant Snacks or for those who find short of time in getting the festive delicacies ready. Maida Murukku can be one easy addition to your 'DIWALI BAKSHANAM' list. Try your hand with this easy, crispy & flavourful Murukku Recipe for this festive season. Or simply snack it around or serve it as a Tea Time Snack.

For more MURUKKU RECIPES, Click here...

Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Medium
Yields -  35-40 Medium-sized Murukkus
Author - SM

Steaming Time - 45-50 Minutes
Cooking Time - 30 -45 Minutes

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HOW TO MAKE MAIDA MURUKKU - MURUKKU WITH ALL-PURPOSE FLOUR

MAIDA MURUKKU

INGREDIENTS:

All-purpose Flour(Maida) - 500 Gms
Roasted Gram Dhal Flour(Pottukadalai) - 1 Tbspn
Melted Ghee/Warm Oil - 1 Tbspn
Dry Red Chillies - 4-5 Nos.(Optional)
Ajwain/Cumin Seeds - 1 Tspn
Asafoetida - 1/4 Tspn

Sesame Seeds - 1/2 Tspn
Salt - To Taste
Warm Water - 1 Cup(Approximately)

To Deep Fry:

Oil 

MAIDA MURUKKU

 

METHOD:

For Steaming All-Purpose Flour:

 

• Sieve All-purpose Flour once and spread it on a clean kitchen cloth.
• Bring the edges together and tie the cloth into a loose potli(a bag-like).
• Meanwhile, fill the steamer with enough water and bring it to boil.
• Place the steamer plate & then flour filled potli over it.
• Cover the lid of the steamer.
• Once the water boils, reduce the flame to medium-low.
• Steam cook the flour for about 45-50 minutes.
• Check the water level in the steamer and if the water has reduced add few cups of hot water into it. 
• Switch off the flame after 45 -50 minutes.
• Remove the cloth with the flour and leave it outside for a few minutes.
• Carefully open the flour filled cloth and transfer the flour into a large plate. 
• Break the lumps formed with a spoon/ladle(It will be too hot to handle with bare hands).
• Do this step when the flour is hot. If the flour cools down, the lumps stick together making the task difficult.
• Now, once again sieve the flour and keep it aside.

For Maida Murukku:

 

• Meanwhile, powder the Roasted Gram Dhal/Pottukadalai into a fine powder.
• Sieve it once and keep it aside. 
• Soak Dry Red Chillies in hot water for about 10-15 minutes.
• Drain and discard the water used for soaking Dry Chillies or use it while kneading the dough.
• Grind the Soaked Dry Red Chillies in a blender or a small mixer-grinder jar.
• Grind this into a fine paste. Alternatively can add a Tspn of Red Chilli Powder too.
• Melt the Ghee and keep it aside.
• Mix Dry Red Chilli paste along with steamed All-purpose Flour, Pottukadalai Powder, melted warm ghee/oil, Ajwain/Cumin seeds, Asafoetida, Sesame Seeds and a dash of Salt.
• Pour in the warm water to the above mix, little at a time and knead it into a smooth & soft dough.
• The dough should be pliable and kneaded without any cracks.
• Leave the dough aside for about 5-10 minutes. 

To Fry Maida Murukku:

 

• Heat oil in a deep pan.
• Place some dough into the Murukku Mould and press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press the Murukkus into the oil.
• Drop the shaped murukkus gently into the hot oil, fry the Maida Murukku until it turns into golden brown and the sizzling sound stops. 
• Drain the Maida Murukkus on a Paper Towel.
• Follow suit for rest of the dough.
• Allow the Maida Murukkus to cool down completely before storing.
• Store the Maida Murukkus in airtight jars.

 

MAIDA MURUKKU

 

NOTES:

 

• Break the lumps from the steam-cooked flour, when it is still hot.
• Use a wooden spoon/ladle for the purpose and then sieve the flour before kneading it. 
• Do this step when the flour is hot & if the flour cools down, the lumps stick together making the task difficult.
• The dough should be of the correct consistency. It should not be sticky or too hard and without any cracks. 
• Can substitute warm melted Ghee with warm oil.
• Use warm water for kneading the dough.
• Adding dry chillies to the recipe is optional. 
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
• You can press the Maida Murukkus directly into the oil. 
• If stored properly, it lasts up to a week to 10 days.

SHOP RELATED PRODUCTS:

 

 

Crunchy Potato Murukku: The Perfect Festive Snack for Diwali Celebrations!

Step-by-Step Guide on How to Make Crispy Potato Murukkufor Diwali

 

Get Festive with Potato Murukku: A Crispy Delight for Diwali!

Ingredients for Potato Murukku

To Cook Potatoes:

• 4 Medium Potatoes
• Salt – To taste

For the Murukku Dough:

• 3 Cups Idiyappam Flour (Rice Flour)
• ¾ Cup Boiled & Mashed Potatoes
• 3 Tablespoons Butter (room temperature)
• 6-8 Dry Red Chillies
• 1 Teaspoon Ajwain (Carom Seeds)
• ¼ Teaspoon Asafoetida
• Salt – To taste
• Approximately 1 Cup Water (adjust as needed)

For Deep Frying:

• Oil – As needed for frying

Explore more recipes: Try a variety of Instant Murukku Recipes, if you’re looking for delicious variations this Diwali.

Method – How to Make Potato Murukku

Preparing the Potatoes

• Clean, wash, and boil the potatoes (with skin on) in a pressure cooker, adding a pinch of salt.
• Cook on high flame for 2 whistles, then reduce the heat and cook for another 2-3 whistles.
• Turn off the heat and allow the pressure to release naturally.
• Once cooled, peel and mash the potatoes thoroughly, measuring ¾ cup for the recipe.

Pro Tip: Mashing the potatoes well ensures a smooth dough without lumps, which is essential for shaping perfect murukkus.

Kneading the Dough

• Soak the dry red chillies in hot water for 10–15 minutes.
• Grind the soaked chillies into a fine paste, adding a little water if needed.
• In a mixing bowl, combine the mashed potatoes, chilli paste, Idiyappam flour, butter, ajwain, asafoetida, and salt.
• Gradually add water to the mixture and knead it into a smooth, soft dough without any cracks.

Pro Tip: The dough should be pliable but not sticky. Adding water little by little helps achieve the right consistency.

Frying the Potato Murukku

• Heat oil in a deep-frying pan over medium flame.
• Fill the murukku press with dough and squeeze out a few rounds onto a slotted spoon or a greased plate.
• Carefully slide the murukku into the hot oil and fry until golden brown.
• Repeat with the remaining dough, ensuring not to overcrowd the pan.

Pro Tip: Fry the murukku in batches for even cooking and crispiness. The oil temperature should be medium-hot for the best results.

Serving Suggestions

• Enjoy as a Tea-Time Snack: Serve with a hot cup of chai or coffee.
• Festive Treat: Add it to your Diwali snack platter along with sweets and other savouries.
• Gift Idea: Pack in festive boxes for gifting friends and family during celebrations.

Love savoury snacks? Don’t miss out on my Spicy Ribbon Pakoda Recipe, another Diwali favourite!

Storage Tips

• Store in an Airtight Container: Once cooled completely, transfer the murukku to an airtight container.
• Lasts up to 10 Days: Stays fresh for a week to 10 days when stored properly.
• Avoid Moisture Exposure: Keep away from damp areas to maintain crispiness.

FAQs About Potato Murukku

Can I use regular rice flour instead of Idiyappam flour?

• Yes, but using Idiyappam flour gives a lighter and crispier texture. If using regular rice flour, make sure to use hot water while kneading.

Is butter necessary?

• Yes, butter adds a rich flavour and ensures the murukku is crispy yet soft inside. Avoid substituting with ghee or margarine.

Can I skip the red chillies?

• The chillies add a subtle heat, but you can omit them for a milder version.

Notes and Pro Tips

• Knead Well: Ensure the dough is soft and smooth, without cracks, for the best results.
• Butter Consistency: Use room temperature butter, as it blends better with the flour.
• Oil Temperature Matters: Keep the oil at medium heat to prevent burning or undercooking.
• Store Properly: To retain freshness, always store in an airtight container once the murukku has cooled completely.

Wrap Up Your Festive Season with Crispy Potato Murukku

    There's nothing quite like the crunch of homemade Murukku to add a festive flair to your Diwali celebrations! This easy, foolproof recipe using Instant Idiyappam Flour allows anyone, even kitchen novices, to whip up a delicious batch of this traditional snack. With minimal ingredients and straightforward steps, you can enjoy a delightful treat that’s perfect for Diwali or any special occasion.

    The beauty of Murukku lies in its versatility. You can easily customise the flavour by adding spices or herbs of your choice. Plus, it keeps well, making it an ideal option for gifting or sharing with loved ones.

Elevate Your Festive Menu!

Make your festive menu even more exciting! Explore More Savoury Snacks!

• Bombay Mixture – A delightful twist on the classic!
• Kara Boondi – Crispy and savoury, perfect for munching!

   

  Discover more Traditional Snacks for Diwali celebrations that not only complement each other but also create an irresistible festive spread. Click here to explore more of your favourite savoury snacks for the Diwali season!