Andhra Mixture / Bombay Mixture / South Indian Mixture - Diwali Snacks

Mixture is one the most popular, all time favorite snack of India. It is made in different ways, has different names like Bombay Mixture (as it is known all over the world) , Andhra mixture, Chivda or even just as mixture.

This spicy, crisy, crunchy, delicious savory is a much snack for all age groups and is an addictive. 

There is no hard and fast rule to make this recipe. This recipe tasted better than the store bought mixture. I am very happy with the outcome. My husband after it got over said "Why didn't you make more of this . This just got over in few hours" !!!!!  

Compliment ??? Yes it is . 

Ingredients

3 cups Chick Pea Flour / Besan Flour

1 cup Rice Flour

pinch of Turmeric Powder

1 3/4  teaspoon Red Chilli Powder

1 1/2  teaspoon Salt

1/2 teaspoon Asafoetida / Hing 

1/2 cup Split Roasted Channa Dal

1/2 cup Groundnuts / Peanuts with Skin

5 sprigs Curry Leaves

Oil for deep frying

1. Mix besan flour, rice flour,1 teaspoon of  red chilli powder, 3/4 teaspoon of salt, turmeric powder, asafoetida in a bowl. Add water little by little. Combine well and knead it to make a smooth dough. The dough shouldn't be watery. 

2. Heat oil for deep fry. When the oil is hot check by dropping one tiny piece dough, if it rises immediately then the oil is ready. Reduce the heat to medium. Divide the dough into 3 portions. Place the disc with small holes in the murukku press. Fill the press with dough. Press the dough on hot oil in circular motion. Fry for about 30 seconds on each side or till it gets a golden brown colour. Remove this from oil onto a paper towel. Repeat this until 1/3 of dough is used to make murukku. Break murukku to small pieces.

3. Now change the disc to ribbon pakora. Fill the murukku press. Press the dough on hot oil. Fry for about on each side on till golden brown. Don't worry about the shape of ribbon pakora as we are going to break it. Take this out of oil onto a paper towel. Repeat this until the other 1/3 part of dough is used. Break ribbon pakora to small pieces. Switch off the stove or turn the flame to low.

4. Now with the the remaining 1/3 part of the dough is for boondi. Add water little by little to dough to make the dough thin like batter. Bring the batter to a pourable consistency. The batter should flow through the holes of a perforated spatula. To check the consistency of the batter, take the batter into a small cup or tumbler, pour a little batter through the spatula at a height of 1 1/2 inch , if the batter comes out like small bubbles, that is the right consistency. 

5. In the same oil, pour the batter through the perforated spatula at 1 1/2 inch above oil and move the spatula in a circular motion. Don't overcrowd the pan. When the boondi turns golden brown, remove the boondi from oil onto paper towel. Repeat this, until all batter is used.You need to be very quick here. 

6. In the same oil fry roasted channa dal, and then ground nuts. Fry curry leaves till crisp.

7. Add 3/4 teaspoon of red chilli powder and 3/4 teaspoon of salt (or as needed) to murukku.  Mix it well along with roasted channa dal, groundnuts and curry leaves. 

8. Store it in a container. Serve it with tea. A tasty time pass snack.