Crunchy Bombay mixture

Crunchy Bombay mixture
Bombay mixture: Photo: Ganga Sreekanth

Crunchy and spicy mixture is a tasty snack to enjoy with evening tea. Fried masoor dal or red lentils are added for that extra crunch. Here is the pretty simple recipe of Bombay mixture.

½ kg gram flour
1 tbsp ghee
½ tsp turmeric powder
½ tsp asafoetida powder
Salt as required
¾ cup red lentils
½ cup mung beans
1 tsp chat masala
1 tsp chilli powder
½ cup peanuts
½ cup cashews
Oil to fry

Wash the red lentils and mung beans
Soak them for at least 6 hours
Take gram flour, ghee, turmeric powder and salt in a bowl
Mix well using your fingers
Pour water slowly and mix into soft dough
Grease an idiyappam mould with some ghee
Fill the mould with the dough
Heat refined oil in a pan
Lower the flame when the oil is hot
Press the mould to release the dough into the hot oil
When one side is nicely cooked, flip and cook
Fry the rest of the dough too
Now crumble the fried dough
Fry the red lentils and mung beans in the same oil
Sprinkle some salt solution on these
Take them out
Sprinkle chat masala and chilli powder when the lentils are crunchy
Fry the peanuts and cashews too
Finally, mix all the fried ingredients
After the mixture has cooled down, store it in air tight containers
Bombay mixtures could be stored up to two months.

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