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 .

Tried this Mixture Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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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.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali food, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali snacks, savoury recipes, snack recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 2

Calories 489kcal

Author Sharmilee J

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

Serving: 100g | Calories: 489kcal | Carbohydrates: 71g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 266mg | Potassium: 880mg | Fiber: 15g | Sugar: 8g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 7mg

The post Mixture Recipe | Madras Mixture appeared first on Sharmis Passions.

Poha Chivda also known as Aval Mixture, is a crunchy, savory snack made from poha (flattened rice), roasted nuts, dry fruits and spices. It is very easy to make and a popular choice during festive seasons like Diwali. It gives nice volume so perfect for distribution and a treat for gatherings. The combination of poha along with cashews, peanuts, fried gram dal, raisins, sesame seeds , curry leaves and spices is a great combination of textures and flavors.

This is a quick and easy recipe to make. It is a light snack that doesn't feel heavy, making it ideal for munching anytime. It can be made in batches, this recipe is perfect when you want a homemade snack that stays fresh for days. With just a few simple ingredients and some patience while roasting, you get a snack that tastes much better than store-bought ones.

About Poha Chivda

Chivda is a crunchy snack mix also known as Namkeen. Namkeen in Hindi manes salted or savory snack. Poha Chivda is made by frying flattened rice (poha) along with a mix of crunchy nuts, dry fruits then mixed with spice powders. Poha and nuts when deep fried absorbs the spices well making it a great snack.

Poha Chivda is very easy to make and takes just 15 minutes from start to finish. It is not time consuming like the traditional mixture or other festive savory snacks hence very popular during festivals like Diwali. It is a classic savory and crunchy Diwali treat. We call it Aval Mixture in tamil.

You can easily customize it to your liking, you can add garlic, dried coconut and a mix of other spice powders like chat masala, roasted jeera powder etc. You can also adjust the spice levels according to your taste preference. 

Reduce the spice and make it suitable for kids. However you make it, this is one of those snacks that always brings back a sense of comfort and warmth with every bite. The combination of ingredients gives a burst of textures and flavor.

Poha Chivda is a easy snack that you can make in just few minutes, just get ready with all your ingredients and fry them one by one, toss it up with your favorite spices and all done. Your poha mixture is ready - that sounds cool right? Do try and make your batch soon as Diwali is fast approaching.

Poha Chivda Video

Poha Chivda Ingredients

• Thick Poha (Flattened Rice) - This is the key ingredient. It forms the base of the mixture. Thick poha is best for deep frying so I suggest to use that.
• Roasted Gram Dal (Chana Dal) - Adds a mild nutty flavor and crunch. Roasted gram dal complements well with crispy poha.
• Curry Leaves - Adds aromatic and fragrant flavor.
• Peanuts, cashews - Add a crunchy texture to the mixture. 
• Raisins - Adds sweetness and a chewy texture to balance the savory crunch. It also brings a nice contrast of taste.
• Sesame Seeds - These tiny seeds add a nutty, slightly toasted flavor and additional crunch to the mixture, giving it a lovely depth of texture.
• Turmeric Powder, Red Chili Powder - Turmeric not only adds color to the mix but also gives a mild flavor while chili powder adds spice and bright color.
• Hing - aids in digestion and adds flavor.
• Oil - For frying the ingredients. Use a neutral oil like sunflower or vegetable oil for frying, or ghee for a richer taste.

Similar Recipes

• Murmura Chivda
• Makhana Chivda
• Sago Chivda
• South Indian Mixture
• Cornflakes Mixture

Why This Recipe Works

• This recipe is made with simple ingredients.
• It is a quick and easy recipe to make in less than 20 minutes.
• It has a balance of textures and flavors. It makes every bite enjoyable.
• It's a great make-ahead snack recipe.
• It's perfect for festive occasions, or as a go-to snack during the week.

How to make Poha Chivda Step by Step

1.First heat oil in a kadai. Place a strainer inside, add 1 cup heaped poha - add it in batches and fry. Mix it well for even frying.

2.Transfer to another big holed strainer to remove excess oil. Place a bowl underneath the strainer.

3.Again place the strainer inside oil and add ¼ cup peanuts and fry until crisp and golden brown. Transfer to the strainer and set aside.

4.Add ¼ cup roasted gram dal and fry until golden. Remove and transfer to the strainer.

5.Next add around 20-25 cashews and fry until golden. Remove and transfer to the strainer.

6.Add 2 tablespoon raisins and fry until golden brown. Remove and transfer to the strainer.

7.Add 2 tablespoon sesame seeds and fry until golden. Remove and transfer to the strainer.

8.Add a handful of curry leaves and fry until it splutters. Remove and transfer to the strainer.

9.All fried and ready.

10.Transfer all fried ingredients to a mixing bowl. Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, salt to taste and a small pinch hing.

11.Toss and mix it well.

12.Mix well until it is well coated.

Aval mixture or Poha Chivda is ready. Cool down and then store in an airtight container! Serve as a snack with hot coffee.

Expert Tips

• Poha - Always use thick variety poha, as thin poha will turn oily and soggy very quickly when fried.
• Frying - Fry each ingredient separately to ensure they cook evenly and stay crispy to prevent sogginess.
• Strainer - Use a fine holed strainer that will fit inside the kadai or pan.
• Oil - Use just enough oil to fry the poha. This helps avoid it soaking up too much oil, keeping it light and crispy.
• Frying temperature - Ensure the oil is hot enough but not smoking. This will make the ingredients crispy without burning them.
• Customize spices - You can add roasted jeera powder and chat masala powder for extra kick.
• Cooling - Allow the mixture to cool completely before storing it. This helps it stay crisp for a longer time and prevents it from becoming soft.

Serving and Storage

Serve Aval Mixture as a snack with hot tea or coffee. It's perfect for tea-time or as a festive snack. 

Store it in an airtight container at room temperature for up to two weeks. Make sure it's fully cooled before sealing it to maintain its crisp texture.

FAQS

1.Why is my chivda not crisp?

If the poha isn't fried properly, it can remain soft. Make sure to fry it until it stops making the "shh" sound. It indicates it's fully crisp. Also if oil temperature is low then it might turn soggy.

2.Can I use red poha or brown poha?

Yes, you can. Use the thick variety. The taste and color will be slightly different, but will still taste delicious.

3.Can I add other spices to flavor the mixture?

Yes, you can add a pinch of chat masala, cumin powder, or pepper powder if you like extra flavor.

4.Can I skip raisins?

Raisins add a sweet crunch, but if you prefer, you can skip them or substitute them with other dried fruits.

5.Can I make Aval Mixture ahead of time?

Yes, Aval Mixture is perfect for making in advance. You can prepare the mixture and store it in an airtight container for up to 2 weeks. Just make sure to let it cool completely before storing it to maintain its crunchiness.

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

Tried this Aval Mixture Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Poha Chivda Recipe

Poha Chivda also known as Aval Mixture, is a crunchy, savory snack made from poha (flattened rice), roasted nuts, dry fruits and spices. It is very easy to make and a popular choice during festive seasons like Diwali. It gives nice volume so perfect for distribution and a treat for gatherings. The combination of poha along with cashews, peanuts, fried gram dal, raisins, sesame seeds, curry leaves and spices is a great combination of textures and flavors.

Course Snack

Cuisine Indian

Keyword diwali snacks, diwali snacks recipes, easy diwali snacks, poha recipes, savoury recipes, snack recipes, spicy indian mix

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 people

Calories 330kcal

Author Sharmilee J

Ingredients

• 1 heaped cup thick poha
• ¼ cup roasted gram dal
• ¼ cup peanuts
• 2 tablespoon sesame seeds
• 20 cashews
• 2 tablespoon raisins
• 1 handful curry leaves
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 small pinch hing
• salt to taste

Instructions

• First heat oil in a kadai. Place a strainer inside, add 1 cup heaped poha - add it in batches and fry. Mix it well for even frying.
• Transfer to another big holed strainer to remove excess oil. Place a bowl underneath the strainer.
• Again place the strainer inside oil and add ¼ cup peanuts and fry until crisp and golden brown. Transfer to the strainer and set aside.
• Add ¼ cup roasted gram dal and fry until golden. Remove and transfer to the strainer.
• Next add around 20-25 cashews and fry until golden. Remove and transfer to the strainer.
• Add 2 tablespoon raisins and fry until golden brown. Remove and transfer to the strainer.
• Add 2 tablespoon sesame seeds and fry until golden. Remove and transfer to the strainer.
• Add a handful of curry leaves and fry until it splutters. Remove and transfer to the strainer.
• All fried and ready.
• Transfer all fried ingredients to a mixing bowl. Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, salt to taste and a small pinch hing.
• Toss and mix it well.
• Mix well until it is well coated.

Video

Notes

• Poha - Always use thick variety poha, as thin poha will turn oily and soggy very quickly when fried.
• Frying - Fry each ingredient separately to ensure they cook evenly and stay crispy to prevent sogginess.
• Strainer - Use a fine holed strainer that will fit inside the kadai or pan.
• Oil - Use just enough oil to fry the poha. This helps avoid it soaking up too much oil, keeping it light and crispy.
• Frying temperature - Ensure the oil is hot enough but not smoking. This will make the ingredients crispy without burning them.
• Customize spices - You can add roasted jeera powder and chat masala powder for extra kick.
• Cooling - Allow the mixture to cool completely before storing it. This helps it stay crisp for a longer time and prevents it from becoming soft.

Nutrition

Serving: 100g | Calories: 330kcal | Carbohydrates: 61g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 17mg | Potassium: 200mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 576IU | Vitamin C: 200mg | Calcium: 90mg | Iron: 2mg

The post Poha Chivda Recipe (Aval Mixture) appeared first on Sharmis Passions.