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

PAPDI/PAPRI

Indian Chaat Recipes are so versatile, and it has its own fan following throughout the length & breadth of the Country, and across the country.  Looking into the long list of items needed for Chaat items, certain combination of snacks, vegetables, seasoning & unique chutneys make each Chaat Item unique to itself.   Though the taste & ingredients & consistency of certain Chaat Items change regionally, most of the items added into these sinfully crazy Indian Street Food sticks to the norm and one such Item is Papdi.  Papdi is one of the most essential components of Chaat recipes of India. Papdis are nothing but deep-fried small crispy flat roundels which gives a crunchy texture to the dish. 

    When we talk about Indian Street Food, Chaat  Items are sure to steal the show.  With innumerable varieties & combos — Pani Puri, Bhel Puris, Papdi Chaat, Dahi Puri, Sev Puri, Pav Bhaji, the list gets longer & longer…. When I started frequenting with Chaat Items at home, one reason behind making Chaat Recipes at home is, we do not get Chaat locally.  And least to mention we do not get any of the snacks needed for Chaat too.  I stock them up when I travel to Kuala Lumpur or Singapore.  When a craving for Chaat Items takes a sweep I have to go to the extent of making each & every item needed for making these Chaat Items like Papdi, Puri, Boondhi, Sev.  Then Green Chutney, Tamarind Dates Chutney, Pani for Pani Puri etc., & etc., Long & tiring process, I started converting Papdis into Namak Pare in terms of easing the process.  It helped me to store it for a longer time.

    Papdi is one good add-on which can be crushed and added into Bhel Puris or can be used to make Papdi Chaat or Dahi Papdi Chaat  with a hearty drizzle of thick Yogurt/Curd, seasoning and toppings, Sev Puri etc. On the other hand, it can be eaten as a snack.

    The process of making this snack is an easy one except for the cutting and frying portion & it needs a bit of time & patience. The trick to making crunchy Papdi is to knead the dough as tightly as you can.  Then it should be rolled out like we do for a Chapati, it shouldn't be rolled too thin or too thick.  It should be rolled to a normal thickness, and then we need to prick it all over with a fork.  This is to avoid Papdi fluffing up while frying, which can make Papdi soft when cooled down.  Then Papdis should be fried on medium-low heat. The amount of ghee & semolina  added to the flour while kneading makes Papdi deliciously crunchy. The Carom Seeds/Ajwain is what gives a nice soothing flavour to the Papdi & also helps in digestion.

Points to remember for crispy Papdi/Papri:

• The dough should be slightly stiffer.
• The dough should be rolled neither too thick nor too thin. It should be rolled to a normal thickness.
• Prick all over the rolled dough with a fork.  This is to avoid Papdi fluffing up while frying, which can make Papdi soft when cooled down.
• Cut it out into small roundels with a Cookie Cutter or a sharp edged Bowl/Katori.
  
• Fry Papdis on a medium-low flame until it turns into Golden Colour.  

For more CHAAT RECIPES, click here…

Cuisine — North Indian
Recipe Type — Snacks
Spice Level — Low
Difficulty — Medium
Author — SM

Preparation Time — 25-30 Minutes
Cooking Time - 30 -45 Minutes

For more recipes on SNACKS & SAVOURIES, click here…

HOW TO MAKE PAPDI/PAPRI FOR CHAAT 

PAPDI/PAPRI

INGREDIENTS:

For Papdi: 

All-purpose Flour(Maida) — 2 Cups

Baking Soda — 1/4 Tspn

Salt — To Taste 

Carom Seeds(Ajwain) — 1 Tspn

Cumin Seeds — 1/2 Tspn(Optional)

Oil/Ghee — 2-3 Tbspn

Water — 1/2-3/4 Cup(Approximately)

For Frying:

Oil

METHOD:

For the Dough:

• Sieve the All-purpose Flour (Maida) along with baking soda & salt once.
• Add Carom Seeds(Ajwain), Cumin Seeds to the sieved flour and give a quick stir.
• Pour in the Oil/Ghee.
• Add little water at a time and knead it into a slightly stiffer dough.
• Add water at intervals. Do not pour in all the water at a time.
• I used approximately a little lesser than 3/4 Cup of Water.
• Amount of water required depends on the quality of the flour.
• The dough should be slightly stiffer.  

For Papdi/Papri:

• Divide the Dough into 3 Balls and keep them aside.
• Dust the Dough Balls with some All-Purpose Flour and roll it out into a flat, neither too thin nor thick circle.
  
• Prick all over the rolled dough with a fork. 
  
• Cut the rolled dough into small roundels with a cookie cutter or a sharp edged Bowl/Katori.
• Transfer the Cut Papdis  into a plate dusted with All-Purpose Flour.
• Follow suit for the rest of the dough balls.

For Deep Frying:

• Heat oil in a Deep Pan or a Wok.
• Once the oil becomes hot, reduce the flame to medium-low.
• Gently drop the Papdis into the Oil.
• Fry the Papdis on a low- medium flame until it turns into Golden Colour.
• Once done, remove the fried Papdis with slotted spoons from the oil.
• Drain them on Paper towels 
• Once cooled down, store them in airtight containers.
• If stored properly, it may last up to a week to 10 days.

Baking Papdis In an Oven:

• Follow the steps as above until cutting the Papdis.
• Preheat an Oven at 160 °C.
• Spray the baking tray with oil.
• Line it up with the Papdis.
• Bake it in the preheated Oven at 160 °C for about 25–30 Minutes.
  

NOTES:

• Can substitute half the amount of All-purpose Flour with Wheat Flour(Aata).
• Some recipes even call for adding a few teaspoons of Semolina while kneading the dough.
• The dough should be stiff, which is the main factor behind crispy Papdis.
• Can use Ghee/Oil for the recipe. Both work equally well.
• Don’t roll it too thin. Roll it as you do it for Chapati, but slightly thicker.
• Prick all over the rolled dough with a fork. 
• Cut the rolled circles into small roundels with a cookie cutter or sharp edged bowl/Katori.
• Fry the Papdis on a low- medium flame until it turns into Golden Colour.