If you love enjoying something spicy, crunchy, tangy, and slightly sweet with your evening cup of tea, this Homemade Crispy Madras Mixture is a musttry! This delicious South Indian style namkeen is packed with different textures and flavours that make every bite irresistible.
This traditional market style Madras Mixture is made with crispy homemade boondi, thin and thick sev, fried cornflakes, poha (flattened rice), crunchy peanuts, roasted chana dal, cashews, almonds, raisins, crispy curry leaves, green chillies, and dry coconut slices. Everything is tossed together with a flavourful blend of Indian spices, chaat masala, dry mango powder, and a little powdered sugar to create the perfect balance of spicy, tangy, and mildly sweet flavours.
The best part? You don’t need to buy this delicious namkeen from the market anymore! You can easily prepare it at home using simple ingredients and store it in an airtight container for up to a month when properly prepared and stored.
This homemade Madras Mixture is an excellent snack to prepare during Diwali, festivals, family gatherings, or whenever you crave something crunchy. Serve it with hot masala chai, and I am sure everyone in your family will love it!
So, let’s make this delicious, crispy, and flavourful Homemade Madras Mixture from scratch.
- Market style taste at home: Enjoy delicious, spicy, and crunchy Madras Mixture without buying packaged namkeen from the market.
- Perfect Diwali snack: This homemade mixture is a wonderful addition to your Diwali snacks and festive namkeen collection.
- Loaded with crunchy ingredients: Every bite has a different texture, from crispy boondi and sev to crunchy peanuts, cornflakes, and dry fruits.
- A perfect balance of flavours: The combination of chilli powder, chaat masala, amchur, and powdered sugar creates a delicious spicy, tangy, and mildly sweet taste.
- Customisable recipe: You can adjust the spice level and the quantity of dry fruits according to your preference.
- Great for tea time: It is a perfect companion for your evening tea or coffee.
- Make ahead snack: Prepare a large batch and store it in an airtight container to enjoy whenever you want.
- Homemade and fresh: You can control the ingredients, spices, and freshness while making it at home.
1. For Boondi
- 1 cup besan (gram flour)
- ¼ cup rice flour
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon coriander powder
- Salt to taste
- A pinch of baking soda
- Water as required
- Oil for deep frying
2. For Sev
- 2 cups besan (gram flour)
- ½ cup rice flour
- ⅛ teaspoon hing (asafoetida)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala
- 1 teaspoon oil
- Salt to taste
- Approximately 1 cup water, or as required
- Oil for deep frying
3. Other Ingredients
- 2 cups cornflakes
- 1 cup poha (flattened rice)
- ½ cup peanuts
- ¼ cup roasted chana dal
- ¼ cup mixed dry fruits (cashews, almonds, and raisins)
- ¼ cup dry coconut slices
- 5–6 green chillies, finely chopped
- 1 handful curry leaves
- Oil for deep frying
4. For Final Masala
- ¼ teaspoon cumin powder
- 1 teaspoon red chilli powder
- ¼ teaspoon black pepper powder
- ¼ teaspoon dry mango powder (amchur)
- 1 teaspoon chaat masala
- Salt to taste
- 3 teaspoons powdered sugar, or according to taste
Step 1: Prepare Crispy Boondi
First, we will prepare small, round, and crispy boondi for our mixture.
- Take 1 cup of besan in a mixing bowl.
- Add ¼ cup rice flour. Rice flour helps make the boondi extra crispy.
- Add ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ¼ teaspoon coriander powder, salt to taste, and a pinch of baking soda.
- Gradually add water and mix everything to make a smooth, flowing batter. Do not add all the water at once.
- The batter should have a consistency that can easily pass through a boondi jhara (perforated ladle).
- Heat oil in a kadai over medium heat.
- Place the boondi jhara over the hot oil, pour a little batter onto it, and gently spread it.
- Small round boondis will fall directly into the hot oil.
- Fry them on medium heat until they become crispy. Stir gently in between to ensure even frying.
- Repeat the same process until all the batter is used.
- Remove the crispy boondi and transfer it to a plate.
- Our crispy homemade boondi is ready. Keep it aside.
Step 2: Prepare Homemade Madras Sev
Next, let’s prepare thin and thick crispy sev.
- Take 2 cups of besan and ½ cup rice flour in a large mixing bowl.
- Add ⅛ teaspoon hing, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ¼ teaspoon cumin powder, ¼ teaspoon garam masala, salt to taste, and 1 teaspoon oil.
- Gradually add water and mix well to prepare a smooth batter.
- You can initially add approximately 1 cup of water and adjust the quantity according to the consistency required.
- Make sure there are no lumps in the batter.
- The sev batter should be slightly thicker than the boondi batter but smooth enough to pass easily through the sev maker.
- Fill the sev maker with the prepared batter.
- First, use the fine-holed disc to make thin sev.
- Press the sev directly into the hot oil in circular movements.
- Fry until it turns light golden and crispy. Thin sev cooks very quickly, so do not over-fry it.
- Remove it and place it on a kitchen towel.
- Now change the sev maker disc to a slightly larger-holed one to prepare thick sev.
- Fry the thick sev until it becomes crispy and lightly golden.
- Do not make it too dark, as over-frying can affect its taste.
- Repeat the process with the remaining batter.
- Both thin and thick sev are ready. Keep them aside to cool.
Step 3: Fry Cornflakes and Poha
- Now let’s prepare the crunchy cornflakes and poha.
- Heat oil properly in a kadai.
- Add 2 cups of cornflakes in small batches to the hot oil.
- Fry them until they puff up and become crispy.
- Cornflakes fry very quickly, so remove them as soon as they become crispy.
- Next, take 1 cup of poha.
- Make sure the oil is sufficiently hot before adding the poha. This helps it puff up quickly without absorbing too much oil.
- Fry the poha until it becomes light and crispy.
- Remove it immediately and place it on a kitchen towel to drain excess oil.
- Keep the fried cornflakes and poha aside.
Step 4: Fry Peanuts, Dry Fruits and Other Ingredients
- Now it’s time to prepare the remaining ingredients that give this mixture its wonderful crunch and flavour.
- Heat oil in a kadai and add ½ cup peanuts.
- Fry the peanuts until they are approximately halfway cooked.
- Add ¼ cup roasted chana dal.
- Next, add ¼ cup mixed dry fruits, including sliced cashews, almonds, and raisins.
- Fry everything until lightly golden and crispy.
- Be careful while frying raisins. They cook quickly, so do not over-fry or burn them.
- Remove all the fried ingredients and transfer them to a plate.
- Now add 5–6 finely chopped green chillies and a handful of curry leaves to the hot oil.
- Fry them until they become completely crispy.
- Remove them immediately.
- Finally, add ¼ cup dry coconut slices.
- Fry the coconut separately because it turns golden very quickly.
- As soon as the coconut slices become light golden, remove them from the oil.
- All our ingredients are now fried and ready!
Step 5: Combine Everything and Add Spices
- Now comes the most exciting part – assembling our delicious Madras Mixture!
- Take a large mixing bowl or a big plate (parat).
- Add the prepared thin and thick sev. Break the thick sev into smaller pieces using your hands.
- Add the crispy boondi.
- Add the fried cornflakes and poha.
- Next, add the fried peanuts, roasted chana dal, cashews, almonds, and raisins.
- Add the fried green chillies, crispy curry leaves, and dry coconut slices.
- Now let’s add the flavourful masala!
- Add ¼ teaspoon cumin powder.
- Add 1 teaspoon red chilli powder.
- Add ¼ teaspoon black pepper powder.
- Add ¼ teaspoon dry mango powder (amchur).
- Add 1 teaspoon chaat masala.
- Add salt according to taste.
- Finally, add 3 teaspoons powdered sugar.
- The powdered sugar adds a mild sweetness that perfectly balances the spicy and tangy flavours of the masalas.
- Mix everything gently so that the spices coat all the ingredients evenly.
- Since this recipe makes a large quantity, you can cover the mixing bowl with a large plate or another vessel and gently toss everything together instead of mixing with a spoon.
- This helps distribute the masala evenly without breaking the crispy boondi and sev.
- And that’s it! Your delicious, crunchy, spicy, and tangy homemade Madras Mixture is ready to enjoy!
Proper storage is important to keep your homemade Madras Mixture fresh and crunchy for a longer time.
Allow the mixture to cool completely to room temperature before storing it.
Make sure all the fried ingredients are completely cool and free from moisture.
Transfer the mixture into a clean, dry, airtight container.
Always use a dry spoon when taking out the mixture.
Keep the container in a cool, dry place, away from direct sunlight and moisture.
When stored properly, homemade Madras Mixture can stay fresh and crunchy for approximately one month.
- Use rice flour: Adding rice flour to both boondi and sev helps improve their crispiness.
- Prepare the correct boondi batter: The batter should be smooth and flowing, so it passes easily through the boondi jhara.
- Check the sev batter consistency: It should be slightly thicker than boondi batter but not too thick to press through the sev maker.
- Heat the oil properly: Make sure the oil is sufficiently hot before frying cornflakes and poha. This helps them puff up quickly.
- Fry in small batches: Avoid overcrowding the kadai. Frying in small batches helps the ingredients cook evenly.
- Do not over-fry sev: Remove it when it becomes light golden and crispy. Dark sev may develop a different taste.
- Fry coconut separately: Coconut slices turn golden very quickly, so keep a close eye on them.
- Be careful with raisins: Raisins can burn quickly, so fry them only lightly.
- Adjust the spices: You can increase or decrease the red chilli powder, black pepper, chaat masala, and sugar according to your taste.
- Cool completely before storing: This is one of the most important steps. Never store warm mixture, as trapped moisture can make it soggy.
- Use an airtight container: Always store the mixture in a clean, completely dry, airtight jar to maintain its crunchiness.
South Indian Style Crispy Madras Mixture Recipe | मद्रास मिक्सचर चिवड़ा
Ingredients
For Boondi
- 1 cup besan gram flour
- ¼ cup rice flour
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon coriander powder
- Salt to taste
- A pinch of baking soda
- Water as required
- Oil for deep frying
For Sev
- 2 cups besan gram flour
- ½ cup rice flour
- ⅛ teaspoon hing asafoetida
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala
- 1 teaspoon oil
- Salt to taste
- Approximately 1 cup water or as required
- Oil for deep frying
Other Ingredients
- 2 cups cornflakes
- 1 cup poha flattened rice
- ½ cup peanuts
- ¼ cup roasted chana dal
- ¼ cup mixed dry fruits cashews, almonds, and raisins
- ¼ cup dry coconut slices
- 5 - 6 nos green chillies finely chopped
- handful curry leaves
- Oil for deep frying
For final masala
- ¼ teaspoon cumin powder
- 1 teaspoon red chilli powder
- ¼ teaspoon black pepper powder
- ¼ teaspoon dry mango powder amchur
- 1 teaspoon chaat masala
- Salt to taste
- 3 teaspoons powdered sugar or according to taste
Instructions
Step 1 - Prepare Crispy Boondi
- In a mixing bowl, combine besan - 1 cup, rice flour, red chilli powder - 1/2 tsp, turmeric powder - 1/4 tsp, coriander powder - 1/4 tsp, salt, and baking soda - a pinch. Gradually add water and prepare a smooth, flowing batter.
Step 2 - Fry the boondi
- Now heat oil in a kadai. Pour the batter through a boondi jhara into the hot oil. Fry on medium heat until the boondi becomes crispy. Remove and keep aside.
Step 3 - Prepare the Sev Batter
- In a large bowl, combine besan - 2 cup, rice flour - 1/2 cup, hing - 1/4 tsp, turmeric powder - 1/4 tsp, red chilli powder - 1/2 tsp, cumin powder - 1/4 tsp, garam masala - 1/4 tsp, salt to taste, and oil - 1 tsp. Gradually add water and mix into a smooth batter slightly thicker than the boondi batter.
Step 4 - Fry thin & thick sev
- Fill a sev maker with the batter. First, use a fine holed disc to make thin sev. Fry until light golden and crispy. Change the disc to make thicker sev and fry until crispy. Remove and keep aside.
Step 5 - Fry the Cornflakes
- Add cornflakes in small batches to hot oil. Fry until they puff up and become crispy. Remove immediately and keep aside.
Step 6 - Fry the Poha
- Add poha to properly heated oil and fry until it becomes light and crispy. Remove and keep aside.
Step 7 - Fry Peanuts and Dry Fruits
- Fry peanuts - 1/2 cup until partially cooked. Add roasted chana dal - 1/4 cup, cashews, almonds, and raisins - 1/4 cup. Fry until lightly golden and crispy. Remove and drain excess oil.
Step 8 - Fry Green Chillies and Curry Leaves
- Fry finely chopped green chillies 5 - 6 and handful curry leaves until completely crispy. Remove and keep aside.
Step 9 - Fry Dry Coconut
- Add dry coconut slices - 1/4 cup to the hot oil and fry separately until light golden. Remove immediately.
Step 10 - Combine All Ingredients
- Take a large mixing bowl. Break the thick sev into smaller pieces. Add thin sev, thick sev, boondi, fried cornflakes, poha, peanuts, roasted chana dal, dry fruits, green chillies, curry leaves, and coconut slices.
Step 11 - Add the Masala
- Add cumin powder - 1/4 tsp, red chilli powder - 1 tsp, black pepper powder - 1/4 tsp, amchur powder - 1/4 tsp, chaat masala - 1 tsp, salt, and powdered sugar - 3 tsp or as per taste.
Step 12 - Mix Everything
- Gently toss all the ingredients until the spices are evenly distributed. You can cover the bowl with a large plate and shake gently to mix everything without breaking the crispy ingredients.
Step 13 - Cool and Store
- Allow the Madras Mixture to cool completely to room temperature. Transfer it into a clean, dry, airtight container. our homemade crispy and spicy Madras Mixture is ready to enjoy!
Video
Notes
- Add water gradually while preparing the boondi and sev batter.
- Rice flour helps make the boondi and sev extra crispy.
- Fry cornflakes and poha in sufficiently hot oil.
- Fry coconut slices separately because they turn golden very quickly.
- Do not over-fry sev or raisins.
- Adjust spices and powdered sugar according to your taste.
- Allow the mixture to cool completely before storing.
- Store in a clean, dry, airtight container to maintain freshness and crispiness.
Madras Mixture is a popular South Indian-style savoury snack made with crispy boondi, sev, cornflakes, poha, peanuts, roasted chana dal, dry fruits, curry leaves, green chillies, and a combination of aromatic Indian spices.
Yes, Madras Mixture has a delicious spicy and tangy flavour. However, you can easily adjust the red chilli powder, black pepper, and green chillies according to your taste preference.
Absolutely! Madras Mixture is a great make-ahead Diwali snack. You can prepare it a few days before the festival and store it in an airtight container once it has cooled completely.
When stored in a clean, dry, airtight container and protected from moisture, homemade Madras Mixture can stay fresh and crispy for approximately one month.
Rice flour helps give boondi and sev a crispier texture. It also contributes to the crunchy texture that makes this Madras Mixture so delicious.
The mixture can become soggy if the fried ingredients are not completely cooled before storage or if moisture enters the container. Always allow everything to cool completely and use a clean, dry, airtight jar.
Yes! You can increase or decrease the quantity of cashews, almonds, and raisins according to your preference. You can also customise the quantity of peanuts and roasted chana dal.
Yes. Powdered sugar gives this mixture a lovely mild sweetness that balances the spicy and tangy flavours. You can increase or decrease the quantity according to your taste.
The most important thing is to cool all the fried ingredients completely before mixing and storing them. Use an airtight container and always keep it away from moisture.
Of course! Madras Mixture is a perfect tea-time snack. Its spicy, tangy, mildly sweet, and crunchy flavours pair wonderfully with hot tea or coffee.
