Crunchy South Indian Madras Mixture Snack Recipe
4 cups of besan
2 cups raw rice flour
1 cup maida ( all purpose flour)
1 tsp. of butter ( heap full)
1/2 tsp. cooking soda ( sodium bi – carb)
1/2 tsp. turmeric powder
1 cup poha ( aval or rice flakes)
1 cup groundnuts
1/2 cup cashew nuts
1/2 cup roasted gram ( pottu kadalai or chutney dhal)
1/2 cup dried curry leaves
2 tbsp. hing (asafetida or perumgayam)
2tbsp. salt ( salt to taste)
1 tbsp. chilli powder
One and half tsp. sugar
Oil to fry
Directions
Mix 2 cups of besan and 1 cup of rice flour along with 1/4 tsp. of cooking soda , turmeric powder and 1 tsp. of salt.
Now make a batter of dosa consistency by adding water little by little. See to it that there are no lumps.
Heat the oil in the kadai. Once the oil reaches the required heat, just pour this batter in the ladle that is meant for doing boondhis and with the help another ladle or hand, rub the dough continuously.
You can see small balls of besan ( boondhi) falling into the oil. Deep fry the boondhis till the bubble ceases and set them aside.
Again mix 2 cups of besan and 1 cup of rice flouralong with 1/4 tsp. of coking soda, turmeric powder and 1 tsp of salt. This time make a sough of sticky consistency. Fill it in sev press. Only 3/4 of it should be filled. Press it directly over the oil. Cook the sev till the bubble ceases. Set them aside.
This is salt- sweet biscuit made out of maida. Add 1 tsp of butter, ½ tsp of salt and 1 tsp. of sugar to the all purpose flour and knead it to chapati dough consistency. Divide them to balls of a big lemon size. Just roll theballs into a circle of 5” and 1/4 thickness using a rolling pin. Now with help of the pizza cutter, cut them in to small diamond shapes. Deep fry them in the oil till they are crisp.
Making mixture
Now in the remaining oil, first fry the cashew nuts and then the ground nuts to golden brown. Roasted gram should be fried just for 2 minutes, since it is already fried you should be very careful. Otherwise it will be charred.
Before frying the curry leaves , wash them thoroughly and dry them by spreading it on a kitchen towel. Lower the heat and fry the curry leaves, so that it remains almost green.
Atlast you have to fry the poha, when the quantity of oil literally becomes very less. Take a hand full of poha and fry till it becomes very crisp, but the colour should not turn brown. Spread the fried things on a kitchen towel for atleast 1 hour, so that the excess oil is completely drained.
Just whip the remaining amount of salt, chilli powder and hing in a food processor, to get an even mix.
Now in a large bowl add the boondhis, curshed sev, fried cashew nuts, fried ground nuts, fried pottu kadalai, curry leaves, thukkada and salt-chilli-hing powder. Mix well. Adjust salt and chilli powder to taste.
Spicy and tasty mixture is ready to serve
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