Mixture Recipe | Madras Mixture

Mixture is a crunchy and flavorful snack that I always love making at home. It has that perfect mix of kara boondi, omapodi, peanuts, poha and few nuts all tossed together in a spice mix. Each bite gives that mix of spice, crunch and flavor which makes it really hard to stop eating. Mixture also known as Madras Mixture is the most commonly relished snack for tea time and made at home for Diwali and special occasions.

This is such a simple snack that can be made easily when you have few fried items ready in hand. You can make it in small batches because it stays fresher and crisper that way. What I like most about this snack is, you can always change the ingredients as you like and make it in your own way. It is one of those snacks that always stays special in every home.

About Mixture Recipe

Mixture is a crunchy and tasty snack made by mixing few fried items like kara boondi, omapodi, fried gram dal and peanuts. Chivda as known in North India is called Mixture or Madras Mixture in South India. The flavor comes out so balanced and nice, not too spicy or strong. It is that kind of snack you can enjoy anytime, with tea or just like that.

Mixture is one of the popular South Indian snacks we can make easily at home. If you have omapodi and kara boondi ready then frying all others are just so easy. I usually make these a day before and fry all other ingredients and mix it.

There are many versions of this mixture depending on region and taste. Some people like to make it spicy with lot of nuts and boondi, while few prefer mild and light version with more omapodi. No matter how it is made, mixture always gives that crispy joy in every handful and it never fails to bring that happy munching mood.

Mixture Video

The texture is the best part of this mixture, crisp boondi, airy poha, crunchy peanuts and that nice aroma from fried curry leaves. You get little bit of everything in each spoon. This recipe is light to eat but still gives that filling feel after few bites.

It is one of those snacks you can just keep munching anytime in the day and still not feel too heavy. I usually make omapodi and boondi one day before to save time. Next day I fry the rest of items and mix all together.

You can even add fried garlic for extra flavor, add raisins for that sweet crunch, add little sugar for balance in taste.

South Indian Mixture Ingredients

• Kara boondi - I have used homemade kara boondi. It adds nice spice flavor and gives crisp texture. You can even use readymade if short of time.
• Omapodi - I used slightly thick omapodi for this as while mixing it will not break easily.
• Poha - Use thick poha, it puffs up well when fried and adds light texture to the mixture. You can skip if not available.
• Fried gram dal - It adds crunchy bite and nutty flavor. You can use chana dal too.
• Cashewnuts - I fried till light golden. It gives nice taste and a bit of sweetness.
• Peanuts - I fried raw peanuts till golden brown and added.
• Curry leaves - I fried them and added at the final stage after all the ingredients are mixed, it gives lovely aroma and adds flavor to mixture.
• Red chili powder - I used for both color and spice. You can use pepper if you like that flavor .
• Hing - I have added a small pinch, it gives good aroma and helps in digestion.

Why This Recipe Works

• It is very simple to make when you have all fried items ready beforehand.
• You can change or add ingredients as per your liking.
• The mix of crunchy, spicy and nutty taste makes it so addictive.
• It stays crisp for many days when stored properly in airtight jar.
• This mixture is light to eat and goes well with tea or even plain coffee.

Similar Recipes

• Kara Boondi
• Ribbon Pakoda
• Omapodi
• Mullu Murukku
• Thattai

How to make Mixture Step by Step

1.Make omapodi and keep it ready. You can check the recipe in ingredients list. You can use slightly big holed press for making mixture so that it does not break easily while mixing.

2.Break it slightly and set aside.

3.Break it rough as anyways we are going to mix and it will break by itself. We need 2 cups omapodi.

4.Prepare kara boondi. You can check the recipe in ingredients list.

5.Strain and keep in a bowl. We need 2 cups kara boondi.

6.Heat oil in a kadai. Place a strainer inside, add 1 cup poha, add in batches and fry. Mix it well for even frying. Transfer and set aside.

6.Again place the strainer inside oil and add ½ cup raw peanuts and fry until crisp and golden brown. Strain, transfer and set aside.

7.Add ½ cup roasted gram dal and fry until golden. Strain, transfer and set aside.

8.Next add ½ cup cashews and fry until golden. Strain, transfer and set aside.

9.Add a handful of curry leaves and fry until it splutters. Strain, transfer and set aside.

10.To a big mixing bowl add 2 cups omapodi, 2 cups kara boondi, 1 cup fried poha, ½ cup peanuts, ½ cup cashews, ½ cup roasted gram dal along with 1 and ½ teaspoon red chili powder, ½ teaspoon hing, salt to taste.

11.Mix it well.

12.Add fried curry leaves.

12.Give a quick mix.

Mixture is ready.

Expert Tips

• Ratio - There is no particular ratio of ingredients for making mixture. Omapodi and kara boondi should be slightly more than all other ingredients. Other ingredients you cna plus and minus according to your preference.
• Frying poha - I always use thick poha and fry in small batches only. If we add more, it gets brown very fast and loses that light crispness. I keep the oil medium hot, so poha becomes puffed and not oily.
• Nuts and dal - I fry peanuts first, then gram dal and cashews one by one. This way all fry evenly and not burn. Each one takes different time so better to fry separately.
• Mixing part - I spread all fried items on a large mixing bowl. Then I add salt, red chili powder and hing. I usually mix with a ladle or hands, gently tossing everything. This way masala spreads evenly and not break the poha or omapodi.
• Spice - I have added just red chili powder, you can even add little pepper powder if you like the flavor. You can increase red chili powder to 2 teaspoon if you like your mixture to be more spicy.
• Flavor - You can use pepper powder instead of chili powder if you like mild taste or crush 2-3 garlic cloves and fry them till golden, then add to mixture
• Avoid moisture - If you are mixing later, make sure all fried items are fully cool. Even small moisture can make mixture soggy. I always keep everything ready and mix only when all are at room temperature.

Serving and Storage

Serve South Indian Mixture with a cup of hot tea or coffee. It makes a lovely crunchy evening snack or something to munch while watching TV. Store the mixture in airtight jar once fully cool. It stays crisp easily for about 2 weeks.

FAQS

1.Can I skip boondi?

Yes, you can skip boondi and add more omapodi or poha instead.

2.Can I add garlic flavor in mixture?

Yes, fry few crushed garlic in oil and add it. It gives good aroma and extra flavor.

3.Can I make this less spicy?

Yes you can, just reduce chili powder or use pepper powder instead.

4.How long can I store this mixture?

It stays fresh and crisp for around 2 weeks if you keep it in airtight box. I usually store in steel container, it keeps the crunch better.

5.Can I add cornflakes or other nuts?

Yes of course, you can add fried cornflakes, almonds or even small pieces of murukku. It gives more crunch and makes the mixture even more tasty.

If you have any more questions about this Mixture Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Mixture Recipe | Madras Mixture Recipe

Mixture is a crunchy and flavorful snack that I always love making at home. It has that perfect mix of kara boondi, omapodi, peanuts, poha and few nuts all tossed together in a spice mix. Each bite gives that mix of spice, crunch and flavor which makes it really hard to stop eating. Mixture also known as Madras Mixture is the most commonly relished snack for tea time and made at home for Diwali and special occasions.

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 2 cups kara boondi
• 2 cups omapodi
• ½ cup poha
• ½ cup fried gram dal
• ½ cup cashew nuts
• ½ cup peanuts
• 1 handful curry leaves
• 1 and ½ teaspoon red chilli powder
• ½ teaspoon hing
• salt to taste

Instructions

• Make omapodi and keep it ready. You can check the recipe in ingredients list. You can use slightly big holed press for making mixture so that it does not break easily while mixing.
• Break it slightly and set aside.
• Break it rough as anyways we are going to mix and it will break by itself. We need 2 cups omapodi.
• Prepare kara boondi. You can check the recipe in ingredients list.
• Strain and keep in a bowl. We need 2 cups kara boondi.
• Heat oil in a kadai. Place a strainer inside, add 1 cup poha, add in batches and fry. Mix it well for even frying. Transfer and set aside.
• Again place the strainer inside oil and add ½ cup raw peanuts and fry until crisp and golden brown. Strain, transfer and set aside.
• Add ½ cup roasted gram dal and fry until golden. Strain, transfer and set aside.
• Next add ½ cup cashews and fry until golden. Strain, transfer and set aside.
• Add a handful of curry leaves and fry until it splutters. Strain, transfer and set aside.
• To a big mixing bowl add 2 cups omapodi, 2 cups kara boondi, 1 cup fried poha, ½ cup peanuts, ½ cup cashews, ½ cup roasted gram dal along with 1 and ½ teaspoon red chili powder, ½ teaspoon hing, salt to taste.
• Mix it well.
• Add fried curry leaves.
• Give a quick mix.
• Mixture is ready.

Video

Notes

• Ratio - There is no particular ratio of ingredients for making mixture. Omapodi and kara boondi should be slightly more than all other ingredients. Other ingredients you cna plus and minus according to your preference.
• Frying poha - I always use thick poha and fry in small batches only. If we add more, it gets brown very fast and loses that light crispness. I keep the oil medium hot, so poha becomes puffed and not oily.
• Nuts and dal - I fry peanuts first, then gram dal and cashews one by one. This way all fry evenly and not burn. Each one takes different time so better to fry separately.
• Mixing part - I spread all fried items on a large mixing bowl. Then I add salt, red chili powder and hing. I usually mix with a ladle or hands, gently tossing everything. This way masala spreads evenly and not break the poha or omapodi.
• Spice - I have added just red chili powder, you can even add little pepper powder if you like the flavor. You can increase red chili powder to 2 teaspoon if you like your mixture to be more spicy.
• Flavor - You can use pepper powder instead of chili powder if you like mild taste or crush 2-3 garlic cloves and fry them till golden, then add to mixture
• Avoid moisture - If you are mixing later, make sure all fried items are fully cool. Even small moisture can make mixture soggy. I always keep everything ready and mix only when all are at room temperature.

Nutrition Facts

Mixture Recipe | Madras Mixture Recipe

Amount Per Serving (100 g)

Calories 489 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 3mg1%

Sodium 266mg12%

Potassium 880mg25%

Carbohydrates 71g24%

Fiber 15g63%

Sugar 8g9%

Protein 25g50%

Vitamin A 335IU7%

Vitamin C 1mg1%

Calcium 63mg6%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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