Mixture recipe

Mixture, also known as Chivda or Namkeen, is a popular Indian snack that combines a variety of crunchy elements in one delicious bite. This savory treat is made from fried ingredients like poha (flattened rice), sev, boondi, peanuts, and roasted nuts, tossed with aromatic spices. Each region in India has its own variation of Mixture, adding unique flavours and ingredients, making it a versatile snack loved by all.

What is Mixture Made Of?

The beauty of Mixture lies in its flexibility. Common ingredients include fried gram, puffed rice, roasted nuts, and crispy sev, along with a blend of spices such as turmeric, red chili powder, and salt. Some versions include curry leaves and roasted coconut slices for an extra burst of flavour.

How to Enjoy Mixture

Mixture can be enjoyed on its own as a teatime snack or served with chai. It’s also a favorite for festive occasions like Diwali, where it adds a crunchy contrast to sweet treats. The combination of textures and spicy notes makes Mixture a snack that’s hard to resist.

Variations of Mixture

• South Indian Mixture: Includes boondi, murukku pieces, and fried curry leaves for a spicy kick.
• Maharashtrian Chivda: Made with flattened rice (poha) and roasted peanuts for a lighter, less oily version.
• Bengali Chanachur: Often spiced with mustard oil and has a tangy flavor.

Healthier Tips for Making Mixture

• Try air-frying or baking some of the ingredients to reduce oil content.
• Add roasted chickpeas or seeds for an extra protein boost.

Perfect for any occasion, Mixture is a delightful snack that brings together a medley of flavors and textures!

In my family

The recipe for Mixture varies from one household to another, and there are countless varieties available. For me, Mixture has always been an all-time favorite snack. Every Diwali, we make a large batch of homemade Mixture, which we share with neighbors and friends as part of our festive tradition. While many people today prefer buying sweets and savories from shops, there’s still a large number of families who continue to make everything at home. There’s a special joy in preparing these treats by hand. Diwali has always been my favorite festival, as it brings the family together—not just for the celebrations, but for making the sweets and snacks. Unlike other festivals where we wait for long poojas to finish, Diwali is all about the joy of cooking and sharing.

Check my other savoury recipes

Fulwadi

Uppu cheedai

Thattai murukku

Oven roasted chickpeas / garbanzo beans

Baked Fingermillet crisps / Baked Ragi crisps

Nenthrai/Banana chips

Beetroot murukku

Ribbon Pakoda

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Mixture

Niranjana Sankaranarayanan

Mixture is a popular South Indian snack that is a mixture of different ingredients that are deep fried. This is my all time favourite snack. We make this at home for every Diwali in huge quantities. Of course this is one of the items we make for Diwali and distribute to neighbours and friends. Nowadays many people buy sweets and savouries from shop and distribute. But there are also huge population who makes everything at home. There is a unique happiness in making these at home.

Diwali is my all time favourite festival because for every other festival we have to wait for a long time for the pooja to get over. Only offering it to God we can taste. But this is the only festival where we can taste the sweets and savouries immediately after making. Yes, I am always like a kid and cant wait to taste these delicacies.

Some more savoury recipes

Fulwadi

Uppu cheedai

Thattai murukku

Oven roasted chickpeas / garbanzo beans

Baked Fingermillet crisps / Baked Ragi crisps

Nenthrai/Banana chips

Beetroot murukku

Ribbon Pakoda

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Mixing time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Snack

Cuisine Indian

Equipment

• Pan
• Murukku Maker
• Perforated ladles 2 Nos

Ingredients

  

Boondhi

• 2 cups Besan flour
• 2 tbsp Rice flour
• 1/2 tsp Turmeric powder
• As req Salt 
• To make the batter Water
• A drop Green food colour

Sev / Omapodi

• 1 cup Besan flour
• 1/4 cup Rice flour
• 1/4 tsp Turmeric powder
• As req Salt

Other ingredients

• 1 cup Groundnuts
• 1 cup Cashews
• 1 cup Flattened rice (thick variety)
• Few Curry leaves
• As req Salt
• 1/2 tsp Asafoetida
• Acc to taste Red chilli powder
• 750 ml Oil

Instructions

 

How to make Boondhi

• In a bowl take besan flour, rice flour, salt, turmeric powder and mix well with your hands.
• Add water little by little and mix well without any lumps.
• The batter should neither be too thin nor be too thick. It should be in bajji batter consistency.
• When the batter is in right consistency, we get the perfect round shaped boondhis.
• Heat the oil in a wide pan. Drop batter to check if the oil is hot. If it raises immediately, then the oil is ready.
• Take three types of ladle, one with big holes to make boondhi, one with small holes to remove the fried boondhis from the oil and a small ladle to spread the batter while making boondhi.
• Take  batter in small ladle and pour it  over the ladle with hole holding it just above the oil and spread it. Round shaped boondhis will be formed.
• Wipe the backside of the ladle and keep it aside.
• Fry the boondhis in medium flame until the sizzling sound stops.  Remove it from the oil and drain it on the tissue paper.
• In the last batch of the batter I added a drop of green colour to make green boondhi.
• In the same way make boondhi, fry and remove it from the oil.
• Boondhi is ready.

How to make Sev / Omapodi

• In a bowl add besan flour, rice flour, salt and turmeric powder.
• Mix it with hands and then sprinkle water little by little to make it to a smooth and soft dough.
• Apply oil at the end to avoid the stickiness and to make it pliable.
• Take the omapodi achu and fix it in murukku maker.
• Add half a tsp of oil into the murukku maker, rotate it so that the murukku maker is greased well.
• Keep the omapodi dough inside the murukku maker and close it.
• Heat the oil and press the murukku maker keeping it above the oil.
• The omapodi is made directly into the oil.
• Cook it in medium flame until the sizzling sound stops.
• It would have turned light brown.
• Omapodi or Sev is ready.

Other ingredients

• Take a cup of groundnuts and fry it in the oil until they turn light brown.
• Then add a cup of flattened rice flakes and fry for half a minute. This will absorb lot of oil. So once fried drain completely and place it on the tissue paper.
• Then add cashews and fry. This will turn brown soon so be careful to remove it immediately.
• Finally add the curry leaves and fry. Take care that you dont get hurt because it will give a loud noise while frying. So take care and fry it.
• Now all the ingredients are ready.

Final Step

• Take a basin and spread newspaper on it.
• Add a portion of boondhi, and then a portion of sev, and other ingredients.
• Repeat the same until all the ingredients are in the basin.
• Mix well with the spatula.
• Then add the salt, asafoetida and red chilli powder. Mix well.
• Yummy mixture is ready.Store it in an air-tight container.

Video

Notes

• We can also add cornflakes, other lentils, maida biscuit into the mixture.
• Discard the oil after making the mixture. Donot reuse it.

Keyword Mixture, Snacks, Traditional snacks

INSTRUCTIONS

Boondhi

• In a bowl take besan flour, rice flour, salt, turmeric powder and mix well with your hands.
• Add water little by little and mix well without any lumps.
• The batter should neither be too thin nor be too thick. It should be in bajji batter consistency.
• When the batter is in right consistency, we get the perfect round shaped boondhis.
• Heat the oil in a wide pan. Drop batter to check if the oil is hot. If it raises immediately, then the oil is ready.
• Take three types of ladle, one with big holes to make boondhi, one with small holes to remove the fried boondhis from the oil and a small ladle to spread the batter while making boondhi.
• Take  batter in small ladle and pour it  over the ladle with hole holding it just above the oil and spread it. Round shaped boondhis will be formed.
• Wipe the backside of the ladle and keep it aside.
• Fry the boondhis in medium flame until the sizzling sound stops.  Remove it from the oil and drain it on the tissue paper.

• In the last batch of the batter I added a drop of green colour to make green boondhi.
• In the same way make boondhi, fry and remove it from the oil.

• Boondhi is ready.

Sev / Omapodi

• In a bowl add besan flour, rice flour, salt and turmeric powder.
• Mix it with hands and then sprinkle water little by little to make it to a smooth and soft dough.
• Apply oil at the end to avoid the stickiness and to make it pliable.
• Take the omapodi achu and fix it in murukku maker.
• Add half a tsp of oil into the murukku maker, rotate it so that the murukku maker is greased well.
• Keep the omapodi dough inside the murukku maker and close it.
• Heat the oil and press the murukku maker keeping it above the oil.
• The omapodi is made directly into the oil.
• Cook it in medium flame until the sizzling sound stops. It would have turned light brown.
• Omapodi or Sev is ready.

Other ingredients

• Take a cup of groundnuts and fry it in the oil until they turn light brown.
• Then add a cup of flattened rice flakes and fry for half a minute. This will absorb lot of oil. So once fried drain completely and place it on the tissue paper.
• Then add cashews and fry. This will turn brown soon so be careful to remove it immediately.
• Finally add the curry leaves and fry. Take care that you dont get hurt because it will give a loud noise while frying. So take care and fry it.
• Now all the ingredients are ready.

Final Step

• Take a basin and spread newspaper on it.
• Add a portion of boondhi, and then a portion of sev, and other ingredients.
• Repeat the same until all the ingredients are in the basin.
• Mix well with the spatula.
• Then add the salt, asafoetida and red chilli powder. Mix well.
• Yummy mixture is ready.
• Store it in an air-tight container.

Note:

• We can also add cornflakes, other lentils, maida biscuit into the mixture.
• Discard the oil after making the mixture. Donot reuse it.

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