Name: Bombay Mix
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 cups Sev or Crushed Papdi (store-bought or homemade); 3 cups Boondi (store-bought or homemade); 2 cups Peanuts (raw, soaked and dried); 2 cups Chana Dal (roasted); 3 cups Flattened Rice (Poha) (thin variety); 4 cups Murmura (puffed rice); 10 sprigs Curry Leaves (washed and dried); 10 pieces Green Chilies (slit lengthwise); 1 cup Raisins (optional); 3 tablespoons Chaat Masala (adjust to taste); 2 teaspoons Red Chili Powder (adjust to taste); 1 teaspoon Turmeric Powder (for color); 2 teaspoons Salt (adjust to taste); 2 cups Oil (for frying)

How to Prepare

Heat oil in a deep frying pan or kadai over medium heat.
Fry the sev, boondi, and peanuts separately in small batches until golden and crisp. Use a slotted spoon to remove and drain on paper towels.
In the same pan, fry the flattened rice (poha) until crisp and set aside.
Fry the curry leaves, green chilies, and raisins separately until crisp and aromatic. Drain excess oil.
In a large mixing bowl, combine all fried ingredients with roasted chana dal and murmura.
Add chaat masala, red chili powder, turmeric powder, and salt. Mix well to ensure even coating of spices.
Allow the mixture to cool completely before storing in an airtight container.

Scale quantity

How to Prepare