Spicy Mixture with detailed photo and video is available here. basically a crispy evening snack, is referred as Spicy madras mixture. in south india, it is typically prepared during festival like diwali. Preparing Mixture at home requires little patience as it involves making 5-7 items and combining everything to form spicy Mixture. Additionally, Few recommendations to make it perfect and crispy south indian mixture recipe. firstly, while preparing the spicy boondi, the consistency is very critical. the batter has to be neither thin or watery, nor thick and has to be in between. Batter should have a flowing Consistency. also the boondi and Kara Sev has to be deep fried in a hot vegetable oil or they would form a lump. secondly, you can reuse the same oil for deep frying all the snacks and can be done one after the other. Also to be noted that once aval/Poha is fried, discard the fried oil as it causes some odour. Sharing the recipe I made for this diwali as below:
Ingredients to make Spicy Mixture:
For Boondhi:
- Gram Flour – 1 cup (200grams)
- Rice Flour – 1/2 tbsp
- Salt -1/4 tsp
- Oil – 1 tbsp
For Kara Sev:
- Gram Flour – 1 1/2 cups(300grams)
- Rice Flour – 1/2 cup (100grams)
- Oil – 1 tbsp
- Salt -1/4 tsp
Other Items required to make Mixture:
- Peanuts – 1 cup (200grams)
- Fried Gram – 1/2 cup (100grams)
- Aval/Poha- 3/4 cup (175grams)
- Cashewnuts -1/2 cup (100grams)
- Salt as required
- Chilli powder as required
- Oil for Frying
Method:
Boondhi Preparation:
- in a bowl, add gram flour(1 cup), rice flour(1/2 tbsp), salt(1/4 tsp) and a tbsp of hot oil
- mix it once
- add water gently
- form batter in flowing consistency. Approximately, 3/4 cup of water is required to make batter
- Heat A Kadai, Add Oil For Deep Frying
- Once Hot, Add A Drop Of Batter And Check If It Raises Immediately
- Take A Boondi Laddle/Small Hole Laddle, Place On Top Of Kadai, Pour A Spoonful Of Batter
- Tap It Once
- Turn Other Side And Take It Out Once Both Sides Are Fried
- Repeat The Procedure For Remaining Batter
Kara Sev Preparation:
- in a bowl, add gram flour (1 1/2 cup), Rice flour (1/2 cup, salt (1/4 tsp) and oil (a tsp)
- add water and make dough (approximately, it requires 1/2 cup of water)
- take a sev mould, grease with oil
- add a portion of Sev dough
- Heat A Kadai, Add Oil For Deep Frying
- Place The Mould On Top Of Kadai, Press And Spread Sev Forming Circles
- After A Minute, Turn Other Side
- Take It Out Once Both Sides Are Fried
- Repeat The Procedure For Remaining Batter
Roasted Peanuts:
- Dry Roast Peanuts for 7-10 minutes on medium flame
- saute for every 2 minutes
- Skin gets separated with nice aroma around the house
- turn off flame. transfer to a plate and allow it to cool
- rub with both hands and remove skin for all peanuts. keep this aside
Roasted Fried Gram:
- Dry roast Fried gram for 3-5 minutes or until turns lightly brown
- transfer to a plate.Keep this aside
Fried Cashewnuts:
- Fry Cashewnuts in hot oil for 2 minutes
- take out keep this aside
Fried Curry leaves:
- Fry few curry leaves in the same oil
- take out and keep it aside
Fried Aval/Poha:
- lastly, add poha/aval in the hot oil
- fry it for a minute
- discard the oil once aval/poha is fried
Making Spicy Mixture:
- Now we have all Items – Boondhi, Kara Sev, Roasted Peanuts, Fried Gram, Cashews, Curry Leaves, Fried Poha/aval are ready for Spicy Mixture
- Mix everything together along with Chilli powder- 1 tsp, Oil – 1 tsp and Salt as required
Spicy Mixture is ready
For more snack recipes, check out here
For more recipes, check out here
