Bombay Mixture Recipe | Crispy Homemade Snack with Tea

"Bombay Mixture: A Taste of Nostalgia from Coimbatore"

    Craving a taste of home? For me, Bombay Mixture has always been more than just a snack—it’s a nostalgic reminder of Coimbatore's famous Nellai Periya Lala Sweet Shop. Growing up, we simply called it the "Mixture with Black Dha'l," often purchased alongside Oma Podi, another classic favourite.

Rediscovering the Name: Bombay Mixture

    As they say, necessity is the mother of invention. When you live far from home, certain cravings push you to recreate your favourite foods. In my case, this led me to search for my beloved snack. Surprisingly, I didn’t even know its proper name until recently—it's called Bombay Mixture!

Origin of the Name "Bombay Mixture"

    The snack is widely referred to as Bombay Mixture because of its association with the city of Mumbai (Bombay), a key trade and cultural hub in India. Mumbai's street food culture is rich, and many snacks originating from this city gained popularity across India. Bombay Mixture, being one such popular snack, eventually took on the city's name as a way to distinguish it from the many other "mixtures" found across different regions.

Mixture Snacks in Indian Tradition

    "Mixtures" of various ingredients like sev, fried dals, peanuts, and other tidbits are not unique to Mumbai. Different regions of India have their own variations—Chivda in Maharashtra, Bhujiya in Rajasthan, Chanachur in Bengal, and Namkeen in North India. The Bombay Mixture is likely an evolution of these traditional mixture snacks, with Mumbai's distinct twist—Masoor Dal, Oma Podi, and a mild spicing.

The Challenge of Finding Authentic Ingredients

    Living abroad, Indian sweets and snacks are hard to come by. Even when we do find them, they rarely match the flavours of home. So, I took it upon myself to perfect this snack, ensuring every bite took me back to Coimbatore.

    My first mission? Discovering the identity of the mysterious black dhal in the mixture. As always, Google came to the rescue—it was none other than whole Masoor Dhal!

The Ingredients Hunt: Masoor Dhal

    Armed with this newfound knowledge, the next challenge was sourcing the ingredients. Fortunately, during last year’s Diwali week in Kuala Lumpur, my daughter and I stumbled upon a few Indian stores. Lo and behold, there it was—whole Masoor Dhal! With that, the journey to recreate my favourite Bombay Mixture began.

Crunchy Bombay Mixture: Dive into this Delectable Diwali Snack!

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

Bombay Mixture: A Simple, Flavourful Snack from South India

Bombay Mixture—a delightful combination of Sev  or Oma Podi and crispy, deep-fried whole Masoor Dhal—is the perfect light snack for any occasion. While many variations of Bombay Mixture call for adding green grams, peanuts, cashews, raisins, and other ingredients, my version stays true to the original from Nellai Lala Sweets in Coimbatore. This classic mix consists solely of Oma Podi and Masoor Dhal, mildly flavoured with black salt, and it's been my benchmark for years.

Why You’ll Love This Bombay Mixture

    If you’re in the mood for a snack that’s not too heavy but still packs a satisfying crunch, Bombay Mixture is ideal. It’s perfect for tea-time or as a Norukkutheeni (a light nibble) snack, especially if you prefer a snack that's easy to make and not overly spicy.

    But don’t stop there! You can also tweak this recipe by adding Kara Boondi, fried peanuts, cashews, raisins, curry leaves, and a variety of spices like chilli powder and asafoetida for a spicier, South Indian-style Mixture. Either way, it’s a must-have addition to your Diwali Bakshanam list!

Recipe Details

Cuisine: South Indian
Recipe Type: Snacks & Savouries
Spice Level: Mild/Medium
Difficulty Level: Medium
Yields: Approximately 5–6 cups

Author: SM

Soaking Time: 4–5 hours or overnight
Preparation Time: 15–20 minutes
Cooking Time: 30–45 minutes

 

 "Irresistible Bombay Mixture: Your Ultimate Guide to the Perfect Snack!"

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

Add Bombay Mixture to Your Diwali Bakshanam

    This easy-to-make Bombay Mixture is a great addition to your Diwali Bakshanam (festive snacks). It’s also a versatile snack you can serve during tea-time or even alongside your evening meals.

Looking for more delicious Diwali snacks?  Check out my full collection of Diwali Recipes!

 

Ingredients for Bombay Mixture

Ingredients:

For Oma Podi/Sev

• Bengal Gram Dhal Flour (Besan) - 2 Cups
• Rice Flour - 1 Cup
• Butter - 3 Tablespoons
• Hot Oil - 2 1/2 Tablespoons
• Turmeric Powder - 1/2 Teaspoon
• Carom Seeds/Ajwain/Omam - 3 Tablespoons
• Salt - To Taste
• Water - As Required (1/2 Cup + 4 Tablespoons)

Sev/Oma Podi

Fried Masoor Dhal

Ingredients :

For Deep Fried Masoor Dhal

• Whole Masoor Dhal - 1 Cup

For Deep Frying

• Oil - as required

Additional Ingredients

• Curry Leaves - 1 Cup
• Black Salt - 1/4 Teaspoon

Optional Ingredients

• Peanuts - 1/4 Cup
• Cashew Nuts - 1/4 Cup
• Raisins - 1/4 Cup

Step-by-step Guide to make the Perfect Bombay Mixture

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

Method:

For Sev/Omapodi

• Dry Roast Carom Seeds: Dry roast the Carom Seeds/Ajwain on a very low flame for a few minutes to warm them up.
• Soak Seeds: Clean, wash, and soak the roasted Carom Seeds in ample water for about 2 hours.
• Blend: Add the soaked Carom Seeds to a small blender jar and give a quick whisk. Then, add 1/4 cup of water and grind it into a smooth paste.o a smooth paste.
• Filter: Filter the paste and set it aside.
  
• Combine Dry Ingredients: In a bowl, combine all the dry ingredients and mix well.
• Melt Butter: Melt the butter and pour hot butter into the dry mixture, mixing thoroughly.
• Heat Oil: Heat oil and pour it into the mixture.
  
• Knead Dough: Add a little water at a time, kneading it into a soft but stiff dough.
• Prepare the Sev Press: Grease the Sev press with the appropriate attachment, fill it with the dough, and close it.
• Fry the Sev: Heat oil in a frying pan over medium heat. Once hot, hold the Sev press above the oil and press the handle to drop thin strands of Omapodi/Sev directly into the oil, making a whole circular motion. Stop as you complete one circle. Oil should be moderately hot while dropping the Omapodi/Sev Strands into it.
  
• Deep-fry: Deep-fry until the Sev turns golden brown and the sizzling sound diminishes. Remove with slotted spoons and drain on absorbent paper.
• Cool Down: Allow the Sev to cool for 5 to 10 minutes before storing/ making Bombay Mixture.

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

 

 

For Deep Fried Masoor Dhal:

    Once you’ve prepared your Sev/Oma Podi, it’s time to elevate your Bombay Mixture by adding crispy Masoor Dhal. Follow these simple steps for a delightful crunch!

Preparing Whole Masoor Dhal

    Whole Masoor Dhal is a nutritious and versatile ingredient perfect for a variety of dishes. Here’s how to prepare it for cooking:

• Wash the Dhal: Rinse the whole Masoor Dhal thoroughly under ample running water. Repeat this process 3-4 times or until the water runs clear, ensuring that any impurities are removed.

• Soak the Dhal: After washing, soak the Masoor Dhal in enough water for about 4-5 hours. This step helps to soften the dhal and reduces cooking time.

• Drain and Rest: Once soaked, drain the water and transfer the Masoor Dhal to a colander. Let it sit for a few minutes to allow any excess moisture to be removed.

• Fry the Masoor Dhal:After the Sev/Oma Podi is ready, gently drop a handful of whole Masoor Dhal into the hot oil. Ensure the oil is at the right temperature for optimal frying.

• Achieve Crispiness: Fry the Masoor Dhal on a medium-low flame. This ensures they become perfectly crispy without burning. Keep an eye on them, stirring occasionally for even cooking. 
  

• Drain Excess Oil: Once crispy, carefully remove the fried Masoor Dhal using a slotted spoon. Allow them to drain on absorbent paper to remove any excess oil.

  

Preparing the Perfect Bombay Mixture

Now that you have your crispy Omapodi/Sev, fried Masoor Dhal, and aromatic curry leaves ready, it’s time to combine them into a delicious Bombay Mixture. Follow these easy steps for a delightful snack.

 

• 
  

  Combine the Ingredients: Transfer the Omapodi/Sev into a deep bowl. Break them into small, bite-sized pieces for easier mixing and enhanced texture.
   
• Add the Crunch: Next, add the deep-fried Masoor Dhal and crispy curry leaves to the bowl. This will give your Bombay Mixture a lovely crunch and a burst of flavour.
   
• Season to Perfection: Sprinkle a generous amount of black salt over the mixture. This adds a unique, savory taste that enhances all the flavours.
   
• Mix It Up: Gently toss all the ingredients together until well combined. Ensure the black salt is evenly distributed for a balanced taste in every bite.
  

Optional Ingredients

    If you’d like to elevate your Bombay Mixture further, consider adding optional ingredients. Here’s how:

• 
  Fry Each Optional Ingredient: For a unique twist, fry each optional ingredient in oil until crispy. Once cooled, mix them into your Bombay Mixture for added texture and flavour.
• Storage Instructions: Store your Bombay Mixture in an airtight container to maintain its crispiness and freshness. Enjoy as needed!

 

A crunchy, flavourful Bombay Mixture

 

Important Notes & Tips for Perfect Bombay Mixture

To ensure the best results when making your Bombay Mixture, keep these essential tips in mind:

Preparation Tips

• Water Usage: Use water as needed when preparing the dough. The amount specified is what I used, but adjust according to your consistency preference.
• Filtering Ground Ajwain: After grinding the Carom Seeds/Ajwains, remember to filter them before adding to the dry ingredients. This prevents the seeds from blocking the holes in the Sev press.
• Hot Butter and Oil: Ensure the butter and oil used for kneading the dough are hot. This will help achieve the perfect texture for your Omapodi.

Frying Tips

• Use Thin Holed Lid: I used a thin-holed lid for making these Omapodi. This ensures they have the right texture.
• Low Flame for Frying: Deep-fry the Omapodi/Sev on a very low flame to avoid browning. Patience is key!
• Swirl Technique: Drop the Omapodi/Sev into hot oil in swirls and wait until the sizzling stops before flipping to the other side. This helps them cook evenly.
• Ideal Colour: The Omapodi/Sev should turn a beautiful yellow colour when done.

Seasoning Alternatives

• Alternative Spices: Feel free to add asafoetida powder or red chili powder instead of black salt for a different flavour profile!

Pro Tips for Making Bombay Mixture:

• Ensure the Masoor Dhal is soaked and dried completely before frying for the perfect crunch.
• Store your mixture in an airtight container to maintain its crispiness for days.
  

 

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

 

More Snacks & Savouries to Try:

    If you loved this recipe, don’t miss out on my other snack recipes that are perfect for festive occasions or tea-time snacks.  Click here for more Snacks & Savouries!

Why This Bombay Mixture Stands Out

    Unlike other mixtures, Bombay Mixture from Lala Sweets always stood out for its bold flavours and the distinctive addition of Masoor Dhal. It’s the perfect blend of crunch and spice, making it an irresistible snack for chai-time or festive occasions.

Bringing a Piece of Coimbatore to Your Home

    Recreating this iconic snack has been a labour of love, bringing back memories of home. If you're craving an authentic taste of Coimbatore or simply looking for a crispy, flavourful snack to accompany your evening tea, this homemade Bombay Mixture recipe is for you!

 Related Recipes You Might Love:

• Oma Podi Recipe
• Mixture/Chivda Recipe
• Diwali Sweets & Snacks Collection

CORN FLAKES MIXTURE

      Spicy South Indian Mixture is one of the unavoidable snacking items.  It is one the most frequented savoury item bought from any sweet shop - 'A default combo of a Sweet and Mixture'. One of the best Tea-time snack ever! The number of varieties it caters in the name of "Mixture" is literally quite a number I should say.  And this Cornflakes Mixture is one among them.  An easy & quick version of a Mixture/Chivda which can be made within no time.

    When it comes to South Indian culture, when you visit a friend or a relative, it is a tradition to take along with them a Sweet & a Kaaram(Savoury). And it is the same when you serve a snack to a guest. Mostly South Indian Mixture  or Murukkus take a special place in the Kaaram(Savoury snack) list.  And the same rule goes for a festival too.  Diwali is synonymous to Sweets & Savouries, most of the households get busy preparing a variety of Bakshanams for the day. A few Sweets and some default Savouries like Murukku or Mixture are must haves when it comes to Diwali. So in midst of busy schedules, work pinches and long list of to do lists for Festival, let me bring you one simple snack which could be easily incorporated within minutes.

CORN FLAKES MIXTURE

    You do not need any meticulous preparation, no mixing, no grinding, no ratios or measurements, no long cooking time, sweating out in the kitchen etc.,  Simply deep fry a few items - Cornflakes, Aval/Poha, Groundnuts, Cashewnuts, Curry Leaves and simply season it up with Asafoetida, Red Chilli Powder & Salt, there you go with a tasty, quick-fix Corn flakes Mixture.  

     This Corn /flakes Mixture turns out to be one quick-fix snack which could be easily sneaked into your 'DIWALI BAKSHANAM LIST", even at the last minute. 

For more DIWALI RECIPES, Click here... 

 Cuisine - Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Easy

 Yields - 2-3 Cups(Approx.)

 Author - SM

Preparation Time - 10-15 Minutes

Cooking Time - 20 -30 Minutes

For more SNACKS & SAVOURIES, Click here... 

CORN FLAKES MIXTURE

 

HOW TO MAKE CORN FLAKES MIXTURE - CORN FLAKES CHIVDA

INGREDIENTS:

For Corn Flakes Mixture:

CORN FLAKES MIXTURE

Corn Flakes - 1 - 11/2 Cups
Groundnuts - 1/4 Cup
Roasted Gram Dhal/Pottukadalai - 1/4 Cup
Cashew nuts - 15-20 Nos.
Beaten Rice(Poha/Aval) - 1/2 Cup
Curry Leaves - 2-3 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 11/2 Tspn
Asafoetida - 1/8 Tspn
Ghee - 1 Tspn
Sugar - 1/2 Tspn
Salt - 1/2 Tspn

For Deep Frying:

Oil

CORN FLAKES MIXTURE

METHOD:

• Heat ghee in a pan and fry the Cashew nuts until they turn into golden brown colour.
• Heat oil in a pan.
• Deep fry, Groundnuts on a medium flame stirring constantly.  I usually use groundnuts with skin over it. Remove them with slotted spoons and spread it over a paper towel.Care should be taken not to burn the ingredients.
• Deep fry Roasted Gram Dhal(Pottukadalai) on a medium flame stirring constantly. Can use whole/broken Roasted Gram Dhal for the recipe. Remove them with slotted spoons and spread it over a paper towel.
• Next deep fry the Curry Leaves, remove them from oil and keep them aside.
• Next deep fry the Corn Flakes on a medium flame stirring constantly until they turn crispy.  Spread them on a paper towel.  You can do this in 2-3 batches.
  
• Finally, fry the Beaten Rice(Poha/Aval) until they fluff up and turns crispy. 
• Transfer all the fried items to a mixing bowl, add Salt, Turmeric Powder, Red Chilli Powder and Asafoetida Powder to the fried ingredients while they are still hot.
• Gently toss them until well combined.
• Finally, when the ingredients are at room temperature, add Sugar and give a quick toss.
• Store the spicy Corn Flakes Mixture in airtight containers.
• Serve Corn Flakes Mixture along with hot Coffee or Tea.
  

CORN FLAKES MIXTURE

 NOTES:

• The ingredients can be altered to your preference.
• Care should be taken not to burn the ingredients while frying them.  This will totally alter the taste of Corn Flake Mixture. 
• Mix the seasonings with the ingredients while they are still hot.
• Otherwise, the spices may smell raw in Corn Flakes Mixture.
• Adding Asafoetida and Sugar are truly optional.
• Frying Cashew nuts in Ghee gives an authentic flavour.
• For a rich version of Corn Flakes Mixture, can fry all the nuts and dhals in ghee too.