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Spicy South Indian Mixture

2021-04-28
  • Servings: 8
  • Prep Time: 15m
  • Cook Time: 45m
  • Ready In: 60m
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Nutritional Info

This information is per serving.

  • Calories

    160
  • Carbohydrates

    11g
  • Fat

    10g
  • Protein

    5g
  • Serving Size

    1 oz
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The mixture is possibly one of the most popular evening snack recipes in India. There are many variations to the classic mixture recipe with different ingredients that can be added. A tray of these all crispy and crunchy will be snatched up by a most appreciative audience. 

Ingredients (For Spicy Sev)

  • 1.5 Cup Gram Flour (Besan)
  • 1/2 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Salt

Ingredients (For Spicy Boondi)

  • 1.5 Cup Gram Flour (Besan)
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Turmeric Powder

Ingredients (Other)

  • 1 Cup Chana Dal
  • 1 Cup Peanuts
  • 1 Cup Thick Poha
  • Few Curry Leaves
  • 1/2 Teaspoon Red Chili Powder
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Chaat Masala

Method (For Sev)

1. Take a bowl and add 1 1/2 cup gram flour, 1/2 teaspoon red chili powder, 1/2 teaspoon salt. Mix well.

2. Add little water and make a smooth dough. Keep it aside.

3. Take the chakli mold and grease the inner surface with oil. Fill it with prepared dough and close the lid tightly.

4. Turn the machine and press out thin strands on the plate.

5. Heat oil in a Kadai and up the sev in hot oil. Deep fry both sides until crispy and light brown. 6. Take the sev out from oil and keep it aside.

Method (For Boondi)

1. Take a bowl and add 1 1/2 cup gram flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1/2 teaspoon turmeric powder. Whisk well.

2. Add water and make a smooth batter. Make sure there are no lumps and keep them aside.

3. Heat oil in a Kadai and add a scoop of batter to the jhara. Spread the batter with a spoon so that the droplets of batter fall in hot oil.

4. Stir them using the spatula and fry the boondi until crispy. Take the crispy boondi out and keep them aside.

Method (For Chana Dal, Peanuts, Poha)

1. Soak chana dal for 5-6 hours and dry the dal on a paper towel.

2. Deep fry the dal in hot oil until the dal comes on top. Take it out and keep them aside.

3. In the same oil, add 1 cup of peanuts and fry them on a medium flame for 2 minutes. Take it out and keep them aside.

4. Add 1 cup poha and fry in hot oil for few seconds. Keep them aside.

5. Fry a few strands of curry leaves in hot oil for few seconds. Keep them aside.

Method (For Mixing)

1. Take a bowl, add sev and break it into pieces.

2. In the same bowl, add boondi, fried chana dal, fried peanuts, fried poha, 1/2 teaspoon red chili powder, 1/4 teaspoon salt, fried curry leaves, 1/4 teaspoon chaat masala, and mix well.

3. Store it in an air-tight container and enjoy it.

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