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 many households.
Craving a tasty snack, I thought of making Bombay Mixture, but when I set out to prepare it, I realized my sev-maker was nowhere...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash and soak the masoor dal and urad dal in separate bowls of water for 2-3 hours.
Drain the soaked lentils and pat them dry with a cotton cloth or paper towel to remove excess moisture. Set aside.
Line a large plate with paper towels to transfer the roasted ingredients as they cool.
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.
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.
Next, roast the soaked urad dal with turmeric powder until golden and crunchy. Transfer to the plate.
Finally, roast the cashews until they turn slightly golden. Transfer to the plate.
Once all the roasted ingredients have cooled completely, transfer them to a large mixing bowl.
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.
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.
Roast the ingredients over medium heat, stirring continuously for even roasting.
Use more oil if needed while roasting, but only sparingly.
Adjust the spices according to your taste preferences.
How can I make Bombay Mixture healthier without compromising on taste?
You can make Bombay Mixture healthier by roasting the peanuts and lentils with minimal oil instead of deep-frying them. This method retains the crunch and flavor while reducing the overall fat content, making it a lighter snack option.
What are some good substitutions for ingredients in Bombay Mixture?
If you don't have certain ingredients, you can substitute store-bought sev with homemade sev if you have the tools, or use crunchy green peas instead. Additionally, you can add roasted chickpeas, puffed rice, or even nuts like almonds to enhance the texture and flavor.
How should I store my homemade Bombay Mixture to keep it fresh?
To keep your Bombay Mixture fresh, store it in an airtight container in a cool, dry place. This will help maintain its crunchiness for up to 2-3 weeks, making it a great make-ahead snack for gatherings or tea time.
Can I customize the spice levels in my Bombay Mixture recipe?
Absolutely! You can adjust the spice levels in your Bombay Mixture by adding or reducing spices like Kashmiri red chilli powder, chaat masala, or even incorporating other spices like cumin or garam masala to suit your taste preferences.
Is it possible to make a gluten-free version of Bombay Mixture?
Yes, you can make a gluten-free version of Bombay Mixture by ensuring that all your ingredients, especially the store-bought sev, are labeled gluten-free. Alternatively, you can make your own sev using gluten-free chickpea flour.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
