South Indian Style Crispy Madras Mixture Recipe | मद्रास मिक्सचर चिवड़ा
Homemade Crispy Madras Mixture is a delicious South Indian tyle namkeen made with crispy boondi, thin and thick sev, cornflakes, poha, peanuts, roasted chana dal, dry fruits, curry leaves, and aromatic Indian spices. This spicy,tangy, and mildly sweet mixture is perfect for Diwali celebrations and eveningtea time snacking. Make this market style crunchy mixture at home and store itin an airtight container for up to a month.
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.