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 Dha'l," often purchased alongside Oma Podi, another classic favourite.

Rediscovering the Name: Bombay Mixture

    As they say, necessity is the mother of invention. When you live far from home, certain cravings push you to recreate your favourite foods. In my case, this led me to search for my beloved snack. Surprisingly, I didn’t even know its proper name until recently—it's called Bombay Mixture!

Origin of the Name "Bombay Mixture"

    The snack is widely referred to as Bombay Mixture because of its association with the city of Mumbai (Bombay), a key trade and cultural hub in India. Mumbai's street food culture is rich, and many snacks originating from this city gained popularity across India. Bombay Mixture, being one such popular snack, eventually took on the city's name as a way to distinguish it from the many other "mixtures" found across different regions.

Mixture Snacks in Indian Tradition

    "Mixtures" of various ingredients like sev, fried dals, peanuts, and other tidbits are not unique to Mumbai. Different regions of India have their own variations—Chivda in Maharashtra, Bhujiya in Rajasthan, Chanachur in Bengal, and Namkeen in North India. The Bombay Mixture is likely an evolution of these traditional mixture snacks, with Mumbai's distinct twist—Masoor Dal, Oma Podi, and a mild spicing.

The Challenge of Finding Authentic Ingredients

    Living abroad, Indian sweets and snacks are hard to come by. Even when we do find them, they rarely match the flavours of home. So, I took it upon myself to perfect this snack, ensuring every bite took me back to Coimbatore.

    My first mission? Discovering the identity of the mysterious black dhal in the mixture. As always, Google came to the rescue—it was none other than whole Masoor Dhal!

The Ingredients Hunt: Masoor Dhal

    Armed with this newfound knowledge, the next challenge was sourcing the ingredients. Fortunately, during last year’s Diwali week in Kuala Lumpur, my daughter and I stumbled upon a few Indian stores. Lo and behold, there it was—whole Masoor Dhal! With that, the journey to recreate my favourite Bombay Mixture began.

Crunchy Bombay Mixture: Dive into this Delectable Diwali Snack!

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

Bombay Mixture: A Simple, Flavourful Snack from South India

Bombay Mixture—a delightful combination of Sev  or Oma Podi and crispy, deep-fried whole Masoor Dhal—is the perfect light snack for any occasion. While many variations of Bombay Mixture call for adding green grams, peanuts, cashews, raisins, and other ingredients, my version stays true to the original from Nellai Lala Sweets in Coimbatore. This classic mix consists solely of Oma Podi and Masoor Dhal, mildly flavoured with black salt, and it's been my benchmark for years.

Why You’ll Love This Bombay Mixture

    If you’re in the mood for a snack that’s not too heavy but still packs a satisfying crunch, Bombay Mixture is ideal. It’s perfect for tea-time or as a Norukkutheeni (a light nibble) snack, especially if you prefer a snack that's easy to make and not overly spicy.

    But don’t stop there! You can also tweak this recipe by adding Kara Boondi, fried peanuts, cashews, raisins, curry leaves, and a variety of spices like chilli powder and asafoetida for a spicier, South Indian-style Mixture. Either way, it’s a must-have addition to your Diwali Bakshanam list!

Recipe Details

Cuisine: South Indian
Recipe Type: Snacks & Savouries
Spice Level: Mild/Medium
Difficulty Level: Medium
Yields: Approximately 5–6 cups

Author: SM

Soaking Time: 4–5 hours or overnight
Preparation Time: 15–20 minutes
Cooking Time: 30–45 minutes

 

 "Irresistible Bombay Mixture: Your Ultimate Guide to the Perfect Snack!"

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

Add Bombay Mixture to Your Diwali Bakshanam

    This easy-to-make Bombay Mixture is a great addition to your Diwali Bakshanam (festive snacks). It’s also a versatile snack you can serve during tea-time or even alongside your evening meals.

Looking for more delicious Diwali snacks?  Check out my full collection of Diwali Recipes!

 

Ingredients for Bombay Mixture

Ingredients:

For Oma Podi/Sev

• Bengal Gram Dhal Flour (Besan) - 2 Cups
• Rice Flour - 1 Cup
• Butter - 3 Tablespoons
• Hot Oil - 2 1/2 Tablespoons
• Turmeric Powder - 1/2 Teaspoon
• Carom Seeds/Ajwain/Omam - 3 Tablespoons
• Salt - To Taste
• Water - As Required (1/2 Cup + 4 Tablespoons)

Sev/Oma Podi

Fried Masoor Dhal

Ingredients :

For Deep Fried Masoor Dhal

• Whole Masoor Dhal - 1 Cup

For Deep Frying

• Oil - as required

Additional Ingredients

• Curry Leaves - 1 Cup
• Black Salt - 1/4 Teaspoon

Optional Ingredients

• Peanuts - 1/4 Cup
• Cashew Nuts - 1/4 Cup
• Raisins - 1/4 Cup

Step-by-step Guide to make the Perfect Bombay Mixture

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

Method:

For Sev/Omapodi

• Dry Roast Carom Seeds: Dry roast the Carom Seeds/Ajwain on a very low flame for a few minutes to warm them up.
• Soak Seeds: Clean, wash, and soak the roasted Carom Seeds in ample water for about 2 hours.
• Blend: Add the soaked Carom Seeds to a small blender jar and give a quick whisk. Then, add 1/4 cup of water and grind it into a smooth paste.o a smooth paste.
• Filter: Filter the paste and set it aside.
  
• Combine Dry Ingredients: In a bowl, combine all the dry ingredients and mix well.
• Melt Butter: Melt the butter and pour hot butter into the dry mixture, mixing thoroughly.
• Heat Oil: Heat oil and pour it into the mixture.
  
• Knead Dough: Add a little water at a time, kneading it into a soft but stiff dough.
• Prepare the Sev Press: Grease the Sev press with the appropriate attachment, fill it with the dough, and close it.
• Fry the Sev: Heat oil in a frying pan over medium heat. Once hot, hold the Sev press above the oil and press the handle to drop thin strands of Omapodi/Sev directly into the oil, making a whole circular motion. Stop as you complete one circle. Oil should be moderately hot while dropping the Omapodi/Sev Strands into it.
  
• Deep-fry: Deep-fry until the Sev turns golden brown and the sizzling sound diminishes. Remove with slotted spoons and drain on absorbent paper.
• Cool Down: Allow the Sev to cool for 5 to 10 minutes before storing/ making Bombay Mixture.

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

    Whole Masoor Dhal is a nutritious and versatile ingredient perfect for a variety of dishes. Here’s how to prepare it for cooking:

• Wash the Dhal: Rinse the whole Masoor Dhal thoroughly under ample running water. Repeat this process 3-4 times or until the water runs clear, ensuring that any impurities are removed.

• Soak the Dhal: After washing, soak the Masoor Dhal in enough water for about 4-5 hours. This step helps to soften the dhal and reduces cooking time.

• Drain and Rest: Once soaked, drain the water and transfer the Masoor Dhal to a colander. Let it sit for a few minutes to allow any excess moisture to be removed.

• 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.

  

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:

• 
  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

INDIAN MASAL CHAI - SPICED TEA

    I am a Coffee person, nothing rejuvenates me, rather than a strong aromatic Cup of Coffee right in the morning.    Searching through my thoughts & while unravelling through my memories, I have drank cups & cups of tea many times during my childhood days. Spicing up a simple Chai(in Hindi) or Chaya(that's what we call Tea in Malayalam) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above a few other Indian Spices like Fennel and Peppercorns.  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.

    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.  I quit drinking tea when I got pregnant with my son.  The only food I have avoided since those old days of morning sickness.  A sense of repulse which overtook my senses and regret that I am not able to get even with it until today.  But, it is only with Milk Teas and not the Black ones, but it makes me hyperactive drinking a Black Tea, Chinese Tea, Green Tea.  It is almost 25 years since I lost my friendship with Tea or the so-called Chai/Chaya, and it is not ready to get in terms with me whatsoever.

    But, I do make intricately spiced Tea at home, sometimes for my husband and mostly for my daughter.  My daughter quit Coffee for a long list of good reasons, as she was overwhelmingly getting addicted to it with her late night and a few hours of sleep study cycle for the past 3 years. So, whenever she is in the mood for a packet of Indian Parle-G or Malaysian Tiger Biscuits, there I make Tea, especially Masal Chai. 

    I am not sure how my Tea tastes, but I always have got comments (since my school days) that my Tea tastes good, and I am still not sure how.  I work with an eye-balling technique while making tea.  No tasting and no smelling, but still I try to get it perfect every time I make it. That's what the guinea pigs (My Tea Tasters) say...

So here goes a recipe for a wonderful cup of Indian Masal Chai...

INDIAN MASAL CHAI - SPICED TEA

So what makes a good Indian style Masal Chai or Spiced Milk Tea?

Milk:

Milk, Obviously...

In India, as a norm, every Chai wallahs and households use fresh cow milk or the ones available in packets which has become the style of selling pasteurized fresh Cow Milk in India.  Use whole milk or low fat milk to suit your preference.  Even Milk Powders diluted in water can be used instead of fresh milk.  Sweetened Creamers or Dairy/non-dairy whiteners (as in Malaysian grocery terms) are milk substitutes used here locally for making Tea, colloquially called Teh and the creamers are one best option for creamy when it comes to Malaysian favourite Teh Tarik(pulled Tea).

Tea:

Then of course you need a good quality Tea leaves - Black Tea.  Preferably Brooke Bond Three Roses Tea, an Indian Brand, which we have known through our growing age. Such products & brands live through our life in terms of taste, memory and nostalgia. Feel free to use your preferred Tea Leaves or Tea Dust. I use Yellow Lipton Tea which is commonly available in Malaysian Market and shop online for Three Roses Tea.

Spices:

    Chai Wallahs or the Tea vendors have their own blend of Spices for a Masal Chai, and it varies with Chai wallahs, as specifically to each Kitchen.  You can simply add a few pods of Cardamom and still it is called Masal Chai.  Or go with your whims and fancies to make it intricate, aromatic and absolutely delectable with your preferred spices & herbs. I usually make a Masal Mix for this Chai which is a blend of a few Spices like Cardamom, Dry Ginger, Cinnamon Clove and Dry Rose Petals.  Can also add spices like Peppercorns and Fennel.  The amount of each spice also goes with your liking.  

    Then instead of Dry-Ginger can use fresh Ginger along with a few other spices.  Or simply make Adrak ka Chai or Inji Tea, just with an extra bit of ginger in the tea.  Sometimes I even add a few dried rose petals or Mint Leaves while making Masal Chai. 

In my opinion, it is always improvising and fine-tuning. Without me tasting...

Sweetener:

    How to sweeten the Chai - a simple add-on of Sugar is what is needed to sweeten the Tea.  Use your preferred sweetener of choice.  

Tips to make the perfect Masala Chai:

INDIAN MASAL CHAI - SPICED TEA

Water Milk Ratio:

    How you prefer the Chai is what fixes this ratio, a personal preference.  I make Chai mostly with a Ratio of 3/4 Cup of Milk & 1/4 Cup of Water.  If you like richer, thicker tea, you could use more milk and less water or for a stronger tea, use even lesser milk.  

When to Add Spices:

    Make sure that the water is simmering before you add Tea Leaves & Chai Masala/Spices.

    Dry Ginger or Fresh Ginger - I prefer dry Ginger in Masal Chai which gives an intricate note, but fresh ginger is the most preferred version according to Indian taste buds.  Add ginger along with the Chai Masala/Spices to the simmering water.  Make sure to add it before adding milk, otherwise the milk may curdle.

When to Add the Tea Leaves:

    When the spice mix bubbles up, then add the Tea Leaves.  Do not boil the tea leaves/Tea dust for a long time, which can make the Tea bitter.  Give a gentle swirl occasionally while boiling the tea leaves. 

    Finally, add Milk & Sugar, mix well, pull it up to make a froth.  Pour in and serve Garma Garam Hot Tea - the humble Indian Masal Chai.

    Enjoy Masala Chai by dipping a biscuit or a piece of Rusk. Parle-G, Milk Bikis, Marie Biscuits and Milk Rusk are my personal suggestions - which goes a nostalgic way. Or simply pair it up with Tea time snacks like Vadai, Vazhakka Bhajji,Undam Pori, Pazham Pori, Sugiyan, Onion Pakoda, Cutlets, Egg Puff, Vegetable Puff etc., & etc., goes well with Snacks like Murukku, South Indian Mixture, Namkeens etc.,

For more TEA TIME SNACKS, Click here...

Cuisine - Indian
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM   

Brewing Time - 5 Minutes
Preparation Time - 5-10 Minutes

For more BEVERAGES, Click here... 

HOW TO MAKE INDIAN MASAL CHAI - SPICED TEA

INDIAN MASAL CHAI - SPICED TEA

INGREDIENTS:

For Masal Chai:

Spices if not using Chai Masala:

• Boil water in a pot on Medium-high flame.
• When water starts to simmer, add crushed spices or Chai Masala Powder along with slightly crushed fresh ginger.
• Reduce the heat to low and bring the water to boil.
• Then, add Tea leaves and boil this for a minute. 
• Give a gentle swirl occasionally, so that the tea leaves and spices gets well infused into the decoction.
• Can add Sugar at this stage or can add it while serving.
• Pour in the Milk and stir well.
• Bring the Tea to a Boil. Now, switch off the flame.
• Strain the tea into another pot, gently pull it up to and fro into another cup so that it froths.
• Pour it out into the serving Tea Cup and enjoy Garma Garam (Hot) Chai with your choice of biscuits or toasts or with snacks and savouries.
• Masala Chai serves best as a morning tea or along with breakfast too.
  

INDIAN MASAL CHAI - SPICED TEA

MINI VEG PUFFS

    Vegetable Puffs or popularly called Veg Puff is one popular snack sold in Indian Bakeries.  It is a default to have a Bakery outside college or school or there would exist a college/school canteen which were hanging out places for most of the youngsters during their school/college days.  A puff or a vadai or a Bajji along with a Kadak Chai or Coffee would have remained a spectator for most of the events and talks which happened during the time. Sharing is caring days, "a single Puff" would go into many mouths. Most of us would have fond memories of this snack.

    Even we had JM & Sons, a popular Bakery chain in Coimbatore outside our college, and most of our lunchtime or evening snack happened to be these wonderful Puffs & Pepsi.  Pepsi(Leher Pepsi) was just out in the market with all bang and catchy ads with Amir Khan and Aishwarya Rai, with the famous slogan "Yehi Hai Right Choice Baby" -  Ah Ah!!! Fond memories flocking through my mind...  Sitting in the steps in front of the shop with small chit-chats were a small kind of time pass during our college days.

    So, when talking about Puff, as a matter of fact it would have surely been a Bakery(store) bought one and in my opinion, mostly it is not a home-made snack.  As years passed and living far from your home country, most of the old memories, tastes & preferences embedded into our hearts turns into NOSTALGIA.  And when it comes to snacking, Puffs takes a special place in the line of Nostalgia.  When such things hit to the core, I try replicating them at home and have tried making Puff with Pastry Sheets.  Making from scratch is absolutely not convincing in my terms with long preparation time and above all the loads of Butter or Margarine needed to make Pastry sheets makes me cringe to the idea.  So when it comes in a disguise my brain accepts it, convincing to the facts.

    So let's cut the crap and get into making Veg Puffs and this recipe is a Mini or Bite sized version of Vegetable Puffs with Frozen Parotta Sheets.  The ultimate snack with all of its perfection - flaky, crispy and tasty.  This recipe came out to be as a process to clear off the left-over from the prominent recipe which I was into - The Egg Puff.  When I had a few side cutting of frozen Parotta sheets from making Egg Puff, I saved them in the freezer, made the Vegetable Filling and followed the suit.  

    What was hit at home were these Bite-sized Veg Puffs rather than the Egg Puff. Kindling the memory of mini Puffs we get at Thangu Cake Shop in Lawley Road. These Veg Puffs could be made in regular size too.  I have used Frozen Parotta sheets, you can even get easy with Pastry sheets to make these Veg Puffs.  Puffs made out of Frozen Parotta sheets are going to foolproof - it turns out perfectly flaky and crispy every time you make it.  And for the filling I  have used some classic vegetable combination like Carrots, Potatoes & Green Peas, can add veggies like Beans, Beetroot, Cauliflower etc.,  Go along with your preference or simply convert it into Chicken/Meat Puffs. 

For more SNACKS & SAVOURIES, Click here... 

Cuisine - Indian
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM

For BAKERY STYLE SNACKS, Click here...

HOW TO MAKE MINI VEG PUFFS WITH FROZEN PAROTTA SHEETS

MINI VEG PUFFS

INGREDIENTS:

To Boil the Veggies:

For Mini Veg Puff:

Frozen Parotta - 2 -3 Sheets 

 

MINI VEG PUFFS

*(I have used the side cutting from the whole frozen parotta sheet which I used for Egg Puff.  I just placed 3-4 side cuttings side by side and added the veggie filling into it and tightly secured it into bite-sized Puff packets).

 

For Egg Wash:

Egg - 1 No. 

METHOD:

To Boil the Veggies:

• Clean, peel & wash the Potatoes and Carrots.
• Cut them into small cubes and leave them aside.
• In a saucepan, add the Carrots & Potatoes along with the Green peas.
• Add a dash of Salt and a pinch of Sugar.  Pour in enough water and cook the vegetables until they are cooked and turns soft.
• Alternatively, can cook the Vegetables in a pressure cooker for a whistle.  If cooking in a pressure cooker, use just 1/4 cup of water.
• Can drain any excess water left in the vegetables once cooked.

For Veggie Masala Filling:

• Heat oil in a pan, sauté finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
• Add Ginger-Garlic Paste and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above.
• Fry for a while until the raw flavour goes and sauté it until oil separate from the mix.
• Add in the Tomato Ketchup and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook on a low flame for about 5 minutes.
• Add boiled Vegetables into it and cook them on a low flame for a few more minutes.
• Let the Veggie Masala Filling be dry.
  
• Switch off the flame and garnish it with Coriander Leaves.
  

MINI VEG PUFFS

For Mini Veg Puff:

• Meanwhile, pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Veg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut the Frozen Parotta sheet into two and then make 2-3 thin strips out of it.
• Take a strip of Frozen Parotta sheet and place about 1 teaspoon of Veg Masala Filling over it.
  
• Gently fold the frozen parotta sheet and cover the Veg masala.  No need to cover the sides.
• Follow the suit for the rest of the fillings.
• *If using the side cuttings of the Frozen Parotta sheets - Place 3-4 side cuttings side by side and add about 1 teaspoon of veggie filling into it. Then, tightly secured it into bite-sized Puff packets. 
• When the Puffs are packed and ready, place the Mini Veg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Mini Veg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Mini Veg Puffs into the Electric Oven.
• Bake the Mini Veg Puffs at 200 °C for about 25 -30 minutes.
• You need to bake the Mini Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
• Serve flaky & crispy Mini Veg Puffs hot with your choice of Sauce or Ketchup.
  

For Normal sized Veg Puff:

• Pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Veg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut the Frozen Parotta sheet into two.
• Take one part of the Frozen Parotta sheet and place 2-3 teaspoons of Veg Masala Filling.
  
• Gently fold it and cover the Veg masala.  No need to cover the sides.
• Follow the suit for the rest of the fillings.
  
• When the Puffs are packed and ready, place the Veg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Veg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Veg Puffs into the Electric Oven.
• Bake the normal-sized Veg Puffs at 200 °C for about 30-45 minutes.
• You need to bake the Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
  

MINI VEG PUFFS

NOTES:

• Adjust the amount of Spices to suit your taste preference.
• Use your preferred combination of classic vegetables.
• Make sure that the Veggie Masala filling is dry, otherwise you may end up with Soggy, wet Puffs.
• Adding Sugar & tomato ketchup are totally optional. 
• Adjust the baking time accordingly -  25 -30 minutes at 200 °C for Mini Veg Puffs   &                                                         30-45 minutes at 200 °C for normal-sized Veg Puffs. 
• If you are doing a total vegetarian version, you can use milk or cream instead of Egg wash to glaze the Puffs,  just before baking.
  

EGG PUFFS WITH FROZEN PAROTTA

    Well, this Egg Puff recipe was inspired by Chef Pillai's Youtube Video and vis-à-vis the craving for a typical Bakery style Puffs.  Have tried making them with Pastry Sheets, but I never felt them as good as the ones sold in the Bakeries.  And the moment I saw the video by Chef Pillai, I had no doubt and right away went ahead with the recipe.  The results were amazing, and I was overwhelmed with the flaky texture, as good as the ones we get in the bakeries.

    So, now no looking back, and I have started to store up frozen Parottas now with the sole intention of making puffs out of it.  As the original recipe was made with eggs, went with the flow and made Egg Puffs.  And when I had a few side cuttings of the frozen Parotta sheets left around from making Egg Puffs, converted them into Mini Vegetable Puffs.  What went hit at home were the tiny Vegetable Puffs.  As usual, anything bite sized comes under my daughter's arena. 

    With all good efforts and not much satisfying trials & errors with Puff recipe, frozen parotta sheets came out to be a bliss out of the blue.  And now this Puff recipe with Frozen Parotta sheets is surely going to be one of the most frequented snack at home.  The moment we land in India, my husband always says, we should have a Puff and a Tea in the roadside Bakery.  So much is his love for this snack.  And my daughter on the other hand have a few craving anecdotes of tasty Puffs she ate when she was in India for a few days.  So for all the love and overwhelming craving of Puffs, here comes one of the easiest and foolproof Puff recipe.  

EGG PUFFS WITH FROZEN PAROTTA

    All the more today, 17th January happens to be the 6th Anniversary of my Blog, Essence of Life - Food.  And this Puff recipe happens to be the 750th Post - another favourite recipe to mark the milestone.  After 6 years of consistency and never waning passion I hold for my blog, let me give myself a pat on my back.   I recently have started to feel that people I know relate me to food and never forget to appreciate my work. Especially my food photos and when a few come up saying that they have tried some recipes, and they liked it, I feel humbled and overwhelmed, all at the same time.  

Thanks for all the support and encouragement.

 

For more SNACKS & SAVOURIES, Click here... 

Cuisine - Indian
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM

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

For BAKERY STYLE SNACKS, Click here...

 

HOW TO MAKE EGG PUFFS WITH FROZEN PAROTTA SHEETS

EGG PUFFS WITH FROZEN PAROTTA

INGREDIENTS:

For the Egg Filling:

Eggs - 4 Nos.

Onion - 2 Nos.
Ginger Garlic Paste - 1 Tablespoon
Green Chillies - 3–4 Nos.
Curry Leaves - 1 Sprig
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1–11/2 Teaspoons
Garam Masala - 1 Teaspoon
Tomato Ketchup - 1 Tablespoon (Optional)
Oil - 2 Tablespoons
Salt - to Taste
Sugar - a Pinch
Coriander Leaves - a few (Optional) 

For 'HOW TO MAKE PERFECT HARD BOILED EGGS, Click here ...

 

EGG PUFFS WITH FROZEN PAROTTA

 

For Egg Puff:

Frozen Parotta - 8 Sheets 

 

For Egg Wash:

Egg - 1 No. 

Water - 2 Teaspoons

 

METHOD:

For Egg Masala:

• Hard-boil the eggs and keep them aside.  Peel them and cut it into two halves.
• Heat oil in a pan, sauté finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
• Add Ginger-Garlic Paste and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above.
• Fry for a while until the raw flavour goes and sauté it until oil separate from the mix.
• Add in the Tomato Ketchup and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook on a low flame for about 5 minutes.
• Add boiled Eggs into it and cook them on a low flame for a few more minutes.
• Switch off the flame and garnish it with Coriander Leaves.
  

EGG PUFFS WITH FROZEN PAROTTA

For Egg Puff:

• Meanwhile, pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Egg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut off the sides and make a square out of it.
• Leave the cut-off sides in the freezer.  Can use it to make mini puffs.
• Now, place an Egg (place the yolk side down) from the Egg Masala, top it up with a few teaspoons of the Masala.
• Gently fold the sides and cover the Egg & the masala, making a square shaped packet.
• Follow the suit for the rest of the Eggs.
• When the Puffs are packed and ready, place the Egg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Egg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Egg Puffs into the Electric Oven.
• Bake the Egg Puffs at 200 °C for about 30–45 minutes.
• You need to bake the Egg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
• Serve flaky & crispy Egg Puffs hot with your choice of Sauce or Ketchup.
  

EGG PUFFS WITH FROZEN PAROTTA

NOTES:

• Adjust the amount of Spices to suit your taste preference.
• Can add whole hard-boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the masala.
• Adding Sugar & tomato ketchup are totally optional.

Traditional Nendhra Pazha Appam

"Nendhra Pazham Appam: A Heart-Warming Snack from Our Family Recipe Book"

    Nendhra Pazham Appam is a traditional Nadan Palaharam (snack) that's deeply rooted in our family’s culinary treasure chest. This mildly sweet appam, made with rice flour, slices of Nendhra banana, ground coconut paste, coconut milk, sugar, and cardamom, is a treat that’s as comforting as it is simple. Perfect for tea time, this snack brings together the deliciousness of appams and the rich, distinctive flavour of Nendhra Pazham. If you're a fan of both, this snack is sure to delight your taste buds with its humble yet satisfying taste.

Why You’ll Love This Recipe

• Quick & Easy: Uses basic ingredients and minimal preparation time.
• Family Heirloom: A cherished recipe passed down through generations.
• Customisable: Works with homemade or store-bought rice flour.

   

  Love Nendhra Pazhams a delightful banana variety, then explore a  few more Nendhra Pazham Recipes here... and don't miss the Pazham Pori Recipe too..
  

   

Perfect for Tea Time: Kerala’s Nalumani Palaharam

    In Kerala, tea time is more than just a break – it's a ritual. We call it Nalumani Palaharam, which translates to the "4 o'clock snacks." Every region has its own take on teatime snacks, but Kerala's wide variety of Nadan Palaharangal (local snacks) really stands out. While some of these snacks have made their way into local bakeries and stores, many still remain hidden in the kitchens of families, passed down through generations. This Nendhra Pazha Appam is one such gem.

If you are a fan of Kerala Nadan Palaharams, then please do try recipes like Kozhukatta, Unniyappam and Ela Ada

The Secret Ingredient: Love from My MIL’s Kitchen

    When you’ve got overripe Nendhra Pazham (plantains) lying around, this is the perfect recipe to use them up! It’s a snack my mother-in-law (MIL) often makes, and I’ve seen her whip it uptime and again. It's one of her specialities that I absolutely adore. Today, as a special tribute to her on her birthday, I’m sharing her Nendhra Pazha Appam recipe, just as it’s written on her handwritten recipe card.

    A big thank you to Amma for passing down this heirloom recipe to me. I'm thrilled to share it with you all today!

നേന്ത്ര പഴ അപ്പം - Recipe Credit: @ ഓമന ജേക്കബ്

Nendhra Pazham Appam: A Hidden Gem from Our Family Kitchen

    Every family has its own set of cherished recipes – those beloved snacks, sweets, and savouries that have been passed down through the years. These recipes might not be widely known, but they are always treasured family favourites. Nendhra Pazham Appam is one such recipe from our heirloom collection, and alongside it, we have our iconic Nadan Palaharam – the so-called “Ball.” Over time, I plan to share more of these hidden gems from our family kitchen and invite anyone reading this to share their own favourite family snacks. I’d love to try them and post about them here!

Explore a wide range of Traditional Kerala Snacks alias Kerala Nadan Palaharam Recipes here...

Nendhra Pazha Appam Recipe Overview

• Cuisine - Kerala (India)
• Recipe Type - Appam
• Difficulty - Medium
• Serves - 3-4
• Author - SM

Time Estimate

• Preparation Time - 15-25 Minutes
• Cooking Time - 20 -30 Minutes

   

  Explore More! For more recipes from our Family Repertoire, click here.

   

How to Prepare Nendhra Pazha Appam: A Step-by-Step Guide

Nendhra Pazha Appam on Banana Leaf

Ingredients: The Simple Staples for Nendhra Pazha Appam

For Nendhra Pazham Appam Batter:

• Rice Flour (Idiyappam/Appam Flour) – 2 Cups
• Nendhra Pazham (Banana) – 1 Cup
• Thick Coconut Milk – 1 Cup
• Thin Coconut Milk – 3 Cups
• Sugar – 3 Tablespoons
• Cardamom Powder – 1/2 Teaspoon
• Salt – a Pinch

   

  Protip: If you can’t find Nendhra Pazham, you can substitute it with regular ripe bananas for a similar texture and taste.

Method : Step-by-step Instructions 

Prepare the Coconut Milk (or Ground Coconut Paste)

• For Coconut Milk: Extract thick and thin coconut milk and keep it aside. [Click here for a detailed step-by-step process on How to Make Coconut Milk]
  

• For Ground Coconut Paste: If you're using ground coconut paste, grind 1 Cup of grated coconut along with cardamoms into a smooth, fine paste.

   

  Protip: Whether you're using coconut milk or ground coconut paste, the process is fairly straightforward. Use freshly grated coconut for the best flavour and texture in your appam.

Close-Up of Nendhra Pazha Appam

Prepare the Nendhra Pazham

• Wash and peel the Nendhra bananas. Cut them vertically into quarters and then slice them thinly.

Mix the Batter

• In a large mixing bowl, combine the rice flour, thin coconut milk/water, sugar, cardamom powder, and a pinch of salt. Mix well until smooth.
• Gradually add the thick coconut milk/ground coconut Paste, mixing until you get a thick batter, similar to idli batter consistency.
• Gently fold in the sliced Nendhra bananas, being careful not to mash them. Quick, gentle movements will keep the banana slices intact.

   

  Protip: Gently mix the batter without exerting pressure to preserve the banana slices. Quick, light movements will keep the bananas intact and prevent them from mashing into the batter. We want those beautiful slices to shine in the appam!

How to Steam Cook the Nendhra Pazha Appam

Kerala-Style Nendhra Pazha Appam

    Now, let’s steam cook the batter into a delicious appam. You can choose between a traditional steamer or a pressure cooker.

Steaming in a Steamer:

1. Fill the steamer with 1–2 cups of water and bring it to a boil.
2. Grease your appam mould with coconut oil or ghee.
3. Pour the batter into the mould, spreading it evenly.
4. Place the mould in the steamer and cover it. Steam on medium heat for 20–30 minutes, or until the appam is cooked through.
5. Check doneness by inserting a wooden skewer through the centre of the appam. If it comes out clean, the appam is ready.
6. Let it cool for 5–10 minutes before gently removing it from the mould.

Steaming in a Pressure Cooker

Kerala-Style Nendhra Pazha Appam from our Family Repertoire

Alternatively, Nendhra Pazha Appam can be steam cooked in a Pressure Cooker:

1. Fill the pressure cooker with 1–2 cups of water and bring it to a boil.
2. Grease your appam mould with coconut oil or ghee.
3. Pour the batter into the mould, spreading it evenly.
4. Place a grid inside the pressure cooker and place the mould on it.
5. No need for a pressure regulator; simply steam the appam on medium heat for 20–30 minutes.
6. Check the appam for doneness using a skewer, and once done, remove it from the cooker.
7. Let it cool for 5–10 minutes before gently removing it from the mould.

   
   

   Protip: For an even, soft texture, keep the flame on medium throughout the steaming process.
   

Serving Suggestions

• Nendhra Pazha Appam is best enjoyed as a Naalu Mani Palaharam (tea time snack) but also makes for a satisfying breakfast. 
• Serve it hot, fresh, and ideally with a cup of strong Kerala-style Black Coffee - Kattan Kaapi or Black Tea - Kattan Chaya or Masala Chaya (Masal Tea) for the ultimate experience.

  
  

  Love Kerala Style Traditonal Appam Recipes, explore through a wide range of Appam Varieties here...

 

Nendhra Pazha Appam

Notes for a Perfect Nendhra Pazha Appam

• I used ready-made Idiyappam Flour for convenience.
• The batter should be slightly thicker than regular pancake batter (think idli batter consistency).
• Adjust the coconut milk and water ratio based on the type of rice flour used. Some rice flours absorb more liquid than others.
• Don’t rush the steaming process. A medium flame ensures even cooking without burning.
• You can adjust the sugar based on your preferred level of sweetness.

  
  

  Pro Tip for Perfection: If you have leftover batter, store it in the fridge for up to 2 days. The appams will be just as delicious when steamed fresh!

  
  

Frequently Asked Questions (FAQ) for Nendhra Pazha Appam Recipe

Can I use other types of bananas for this recipe?

• Yes! While Nendhra bananas are ideal for their firmness and sweetness, you can substitute them with other varieties like Poovan or regular bananas. Keep in mind that the texture and sweetness may vary.

Is this recipe vegan?

• Absolutely! The recipe is naturally vegan as it uses coconut milk and does not include any dairy products. It’s perfect for a plant-based diet.

How can I adjust the sweetness of the appam?

• For a sweeter version, increase the sugar quantity. For a less sweet appam, reduce the sugar or add a pinch of salt to balance the flavours.

Can I use jaggery instead of sugar in this recipe?

• Definitely! You can replace sugar with jaggery for a more traditional and earthy flavour. Melt the jaggery in a little water, strain to remove impurities, and use it as a substitute in the same quantity as sugar.

Can I add other spices to enhance the flavour?

• Certainly! While cardamom is the traditional spice used, you can experiment with cinnamon, dry ginger powder, or even a touch of nutmeg for a unique twist.

    This Nendhra Pazha Appam is a simple yet delicious recipe that captures the essence of Kerala's tea-time snacks. By incorporating ingredients that are both easy to find and rich in tradition, this recipe brings a touch of nostalgia and warmth to every bite. Perfect for family gatherings or a quiet tea break, this appam is sure to become a favourite in your kitchen too.