Kerala mixture

Name: Kerala mixture
Total time: 1800 s
Yield: 5 to 6 servings
Cuisine: Indian
Ingredients: For Sev & Boondi:; 31/2 cup Besan/ Gram flour; 2 tsp Red chilli powder; 1/4 tsp Turmeric powder; 1/4 tsp Hing; 1 tsp Salt; 3/4 cup Water; Other Ingredients:; 1/4 cup Peanuts; 1/4 cup Roasted gram dal/Putani; 2 strands Curry leaves; 4 Red chilli; 1/4 cup Sliced Potato; pinch Hing; 1 tsp Red chilli powder; 1/2 tsp Salt

Aswani Vishnuprasad @cook_12258614

austin tx

#ingredientbesan
Mixture is one of the most favourite crispy snack of India, which has different variations in different states. It has different names like Chivda, Kerala mixture, Madras Mixture etc….As the name implies it is a combination of sev, boondi , fried peanut, fried potatoes and spices. There is no specific recipe for mixture. Any variety of ingredients can be mixed based on individual taste.

Aswani Vishnuprasad @cook_12258614

Saved

Ingredients

30 min

5 to 6 servings

For Sev & Boondi:
31/2 cupBesan/ Gram flour
2 tspRed chilli powder
1/4 tspTurmeric powder
1/4 tspHing
1 tspSalt
3/4 cupWater
Other Ingredients:
1/4 cupPeanuts
1/4 cupRoasted gram dal/Putani
2 strandsCurry leaves
4Red chilli
1/4 cupSliced Potato
pinchHing
1 tspRed chilli powder
1/2 tspSalt

Saved

Steps

30 min

1

In a bowl take besan, hing, turmeric powder, red chilli powder and salt to taste. combine all the ingredients well.
2

Add required water and knead to soft and smooth dough.
3

The dough will be slightly sticky, that’s normal.
4

Place the dough in a string hopper maker (idiappam mould). Use the small hole disc.
5

Press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap.
6

Fry each batch till golden in colour. Flip in between. The frying time is pretty quick, so be aware of over-browning.
7

Drain over kitchen tissue paper.
8

Make 4 to 5 batches of fine sev.
9

Now change the press design - large holes. Make 1 batch of thick sev.
10

Now lets fry boondi; slightly thin the dough with little water to make it pourable consistency.
11

Pour the batter into hot oil over perforated laddle and spread with the help of another ladle.
12

Stir occasionally till the boondi will get cooked and turn crisp.
13

Drain over kitchen paper.
14

Now fry some potato slices till it crispy.
15

Now fry the roasted gram dal/putani until it becomes a light golden colour. Drain excess oil onto a paper towel.
16

Now fry the peanuts till golden brown colour.
17

Finally fry the red chilli and just before switch off the heat, fry curry leaves. Drain them too.
18

In a large bowl, add fine sev and thick sev. Crush it with your hand to make the sev smaller.
19

Add boondi, fried potatoes, red chilli, curry leaves, peanuts and roasted gram dal.
20

Additionally, add red chilli powder, hing and salt to taste.
21

Mix all the ingredients till the spices gets combined well.
22

When it is completely cooled, store it in an airtight container. This will stay good for 3-4 weeks. Enjoy!!!!!!