KERALA MIXTURE

Mixture is one of the most favorite crispy snack of India, which has different variations in different states. It has different names like Chivda,  Kerala mixture, Madras Mixture etc….As the name implies it is a combination of sev, boondi , fried peanut, fried potatoes and spices. There is no specific recipe for mixture. Any variety of ingredients can be mixed based on individual taste.

INGREDIENTS:

For Sev & Boondi:

Gram flour/Besan - 3 & 1/2 cup

Red chili powder - 2 tsp

Turmeric powder - 1/4 tsp

Hing - 1/4 tsp

Salt to taste

Water - 3/4 cup

Other Ingredients:

Peanuts - 1/4 cup

Roasted gram dal/Putani - 1/4 cup

Curry leaves - 2 strands

Red chili - 4

Sliced Potato - 1/4 cup

Hing

Red chili powder

Salt to taste

METHOD:

1. In a bowl take besan, hing, turmeric powder, red chili powder and salt to taste. combine all the ingredients well.

2. Add required water and knead to soft and smooth dough.

3. The dough will be slightly sticky, that’s normal.

4. Place the dough in a string hopper maker (idiappam mold). Use the small hole disc.

5. Press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap.

6. Fry each batch till golden in color. Flip in between. The frying time is pretty quick, so be aware of over-browning.

7. Drain over kitchen tissue paper.

8. Make 4 to 5 batches of fine sev.

Fine sev

9. Now change the press design - large holes. Make 1 batch of thick sev.

Thick sev

10. Now lets fry boondi; slightly thin the dough with little water to make it pourable consistency.

11. Pour the batter into hot oil over perforated laddle and spread with the help of another ladle.

12. Stir occasionally till the boondi will get cooked and turn crisp.

13. Drain over kitchen paper.

Boondhi

14. Now fry some potato slices till it crispy.

Potato slices

15. Now fry the roasted gram dal/putani until it becomes a light golden color. Drain excess oil onto a paper towel.

Roasted gram dal/ Putani

16. Now fry the peanuts till golden brown color.

Peanuts

17. Finally fry the red chilly and just before switch off the heat, fry curry leaves. Drain them too.

Red chili & Curry leaves

18. In a large bowl, add fine sev and thick sev. Crush it with your hand to make the sev smaller.

19. Add boondhi, fried potatoes, red chili, curry leaves, peanuts and roasted gram dal.

20. Additionally, add red chili powder, hing and salt to taste.

21. Mix all the ingredients till the spices gets combined well.

22. When it is completely cooled, store it in an airtight container. This will stay good for 3-4 weeks. Enjoy!!!!!!