Bombay mix

⇐ Snacks

To make this you need a chakli maker. These are sold a noodle or pasta makers or presses and look like a small diameter potato ricer. I used a potato ricer.

The recipe below was good but wasn't really spicy or snacky enough for my taste. I'll try again with more chilli and maybe some garlic and onion powders.

My aim is to reproduce the bombay mix Holland & Barrett used to sell in the UK but isn't available here. Also want to try some split peas, treated like the dal. UK bombay mixes usually have some raisins thrown in too.

Ingredients

for the sev

200g besan (chickpea flour)

70g rice flour (or use cornflour)

¼ tsp turmeric

½ tsp hot chilli powder

pinch asafoetida (hing)

¼ tsp ajwain (carom seeds) or use half as much (a pinch) marjoram or oregano

1 tsp salt

2 Tbsp hot oil

±250ml water

oil fro frying

for the mix

100g masoor dal (or green lentils), soaked in cold water for at least 2 hours

3 Tbsp raw peanuts - ideally still with red skin

½ tsp hot chilli powder

1 tsp Chaat masala

½ tsp salt

Method

1. Soak the masoor dal in cold water for 2 hours. Then drain and keep fro frying later.
2. In a large bowl put the besan, rice flour, turmeric, chilli powder, asafoetida, ajwain and salt. Mix well. Heat the oil, add to the bowl and again mix well.
3. Add most of the water and knead to a dough, adding water as required. You should have a soft dough.
4. Heat some oil for deep frying to ± 170℃. Put some dough in a greased chakli maker or potato ricer. Press the sev into the hot oil forming a circle, trying not to overlap. Fry, turning once, till it is golden and crispy - this doesn't take very long. Drain over kitchen paper. Repeat until all dough used up.
5. In the same oil fry the peanuts, cashews and the well drained and patted dry masoor dal. Fry till crispy, remove and drain on kitchen paper - the nuts will cook quite quickly but the dal needs about 10 minutes.
6. Allow the fried ingredients to cool. Break up the sev up into small pieces in a bowl. Add the other fried ingredients and mix well. Add the chilli, chaat masala and salt and mix well.
7. Enjoy

Hebbars Kitchen https://hebbarskitchen.com/bombay-mixture-namkeen-recipe/#bombay_mixture_namkeen_video_recipe

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