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.
Servings2
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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