Kerala Mixture

Kerala mixture

Kerala mixture is a salty and spicy tea-time snack in which spicy sev is mixed with fried peanuts, roasted split chickpeas, boondi, fried curry leaves and lastly coated with red chili powder and asafoetida.

Spicy snack lovers will just go crazy for this mixture. My mom used to make this spicy Kerala mixture in festivals or any special occasion. In Kerala, every small roadside shops or  little restaurants have this mixture packed in a glass container. There are so many varieties of mixture found in India and they are so much adored by salty snack lovers. But what makes this mixture special is this mixture is heavily flavored with curry leaves, red chili powder and asafoetida .

Mixture is a snack term used for the combination of  a variety of different dry snacks and assortments together which may include sev with dry fruits or flatten rice or puffed rice or fried lentils and grams and nuts. Sev is a bunch of small pieces of deep fried noodles or thick vermicelli made with chickpea flour, red chili, asafoetida and turmeric.

Kerala mixture

Recipe by Neha NairCourse: SnacksCuisine: IndianDifficulty: Medium
Yields

1.5

pounds
Prep time

20

minutes
Cooking time

1

hour 

20

minutes

Kerala mixture is a salty and spicy tea-time snack in which spicy sev is mixed with fried peanuts, roasted split chickpeas, boondi, fried curry leaves and lastly coated with red chili powder and asafoetida.
 

Ingredients

  • 1 cup of peanuts

  • 1/2 cup of chana daliya or roasted split chickpeas

  • 5-6 sprig of curry leaves

  • 1 tsp of cayenne pepper

  • 1/3 tsp of asafoetida

  • 1/2 tsp of salt

  • For Sev :-
  • 2 cups of chickpea flour or gram flour

  • 1/2 cup of rice flour

  • 1.5 tsp of cayenne pepper

  • 3/4 tsp of turmeric powder

  • 1/3 tsp of asafoetida

  • 2 tsp of oil

  • Salt to taste

  • Oil for deep frying

  • For Boondi :-
  • 1/2 cup of gram flour or chickpea flour

  • 1/4 tsp of cayenne pepper

  • 1/4 tsp of turmeric powder

  • Salt to taste

Directions

  • For Sev :-
  • Mix well chickpea flour with turmeric, cayenne, asafoetida and salt. Then add 2 tsp of oil and mix well so that every flour particle gets coated with oil.
  • Now add 1/3-1/2 cup of water little by little and form a soft dough.

    Repeat same for the rest of the dough. Crush the fried sev into about 1-inch pieces.
  • Now stuff the dough 3/4 way up into the sev maker and close it.
  • Heat oil in a fryer or deep frying pan for deep frying. Check the oil by dropping a tiny piece of dough, if the dough come up right away, the oil is ready.
  • Now carefully push down the dough in a circular motion directly into the hot oil and fry.
  • When the sev is golden brown and crispy, take out from the oil with the help of a slotted spoon and drop it on 2-3 layers of paper towel to absorb all the extra oil.
  • For Boondi :-
  • Mix flour with cayenne, turmeric and salt. The add enough water to form a batter of pancake consistency.
  • When the oil is hot for frying, Take a steel colander or anything with a small hole to make drops of the batter.
  • Now hold the colander right above the deep frying pan with one hand and pour the batter, little at a time and immediately with the help of a spoon push the batter into the oil through the colander holes to form a small drop.
  • Fry the boondis until golden brown, then take them out on a paper towel. Repeat same for the rest of the batter.
  • For Other Ingredients :-
  • Now fry the peanuts until golden brown and crunchy and drain on paper towel and sprinkle a little salt over it.
  • Then fry the split chickpeas until golden brown and drain on paper towel and sprinkle a little salt over it.
  • Lastly fry the curry leaves until the leaves are dark and crispy and let it sit on paper towel for few minutes.
  • Mix Everything together :-
  • In a small bowl mix cayenne, salt and asafoetida together.
  • In a big wide bowl, add the sev, boondi, peanuts, chana daliya and curry leaves.
  • Sprinkle cayenne mixture over the sev mixture and toss it well so that each part of Kerala mixture is coated with spices.
    Kerala mixture is done.

Notes

  • Let the Kerala mixture cool down completely, then store it in an airtight container. It will stay fresh for 3 weeks or even more.
  • Serve it with ginger tea or any hot beverage you like.
     

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