Bombay Mixture recipe
5.0
From 1 rating
Prep Time
2hr
Cook Time
30min
Total Time
2hr 30min

Bombay Mixture, also known as Bombay Mix, is a beloved Indian snack that’s both savoury and irresistibly crunchy. Often enjoyed during festivals like Diwali, this delightful blend of fried chickpea flour noodles (sev), dried peas, lentils, and nuts brings warmth and joy to any gathering, making it a staple in...

Ingredients

8 Servings
(1 serving = 1/2 cup)
  • 150g
    Besan Sev (store-bought Chickpea flour noodles)
  • 1cup
    crunchy Green Peas (store-bought)
  • 1cup
    Raw Peanuts
  • 1/2cup
    Masoor Dal (Brown lentils)
  • 1/2cup
    White Urad Dal (split & husked Black gram lentils)
  • Water for soaking
  • 1/4cup
    Cashews
  • 1sprig
    Curry Leaves
  • 1/2tsp
    Turmeric powder
  • 1tsp
    Kashmiri Red Chilli Powder
  • 1/2tbsp
    Chaat Masala Powder
  • 1/2tsp
    Black Salt
  • 2tbsp
    Oil

How to make Bombay Mixture

  1. Wash and soak the masoor dal and urad dal in separate bowls of water for 2-3 hours.

  2. Drain the soaked lentils and pat them dry with a cotton cloth or paper towel to remove excess moisture. Set aside.

  3. Line a large plate with paper towels to transfer the roasted ingredients as they cool.

Roasting the ingredients

  1. Heat a skillet over medium heat. Add oil and the curry leaves, followed by the raw peanuts. Roast until they turn crunchy, then transfer them to the prepared plate.

    Step 2.1: Heat a skillet over medium heat
  2. In the same skillet, add a little more oil if necessary. Add the soaked masoor dal and roast until crunchy and they start to pop. Transfer to the plate.

    Step 2.1: In the same skillet, add a little more oil if necessary
  3. Next, roast the soaked urad dal with turmeric powder until golden and crunchy. Transfer to the plate.

    Step 2.1: Next, roast the soaked urad dal with turmeric powder until golden and crunchy
  4. Finally, roast the cashews until they turn slightly golden. Transfer to the plate.

Combine & Store

  1. Once all the roasted ingredients have cooled completely, transfer them to a large mixing bowl.

    Step 3.1: Once all the roasted ingredients have cooled completely, transfer them to a large mixing bowl
  2. Add the besan sev, dried green peas, Kashmiri red chilli powder, chaat masala powder, and black salt. Mix gently to ensure an even coating of the spices.

    Step 3.1: Add the besan sev, dried green peas, Kashmiri red chilli powder, chaat masala powder, and black salt
  3. Store the prepared Bombay Mixture in an airtight container in a cool, dry place for a longer shelf life. Enjoy it as a tea-time snack or anytime munch.

    Step 3.1: Store the prepared Bombay Mixture in an airtight container in a cool, dry place for a longer shelf life

Tips & Tricks

  1. Roast the ingredients over medium heat, stirring continuously for even roasting.

  2. Use more oil if needed while roasting, but only sparingly.

  3. Adjust the spices according to your taste preferences.

Reviews

5.0
From 1 rating
s

sanjam31

Love this recipe! So easy and flavourful!

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨