Indian Spicy Mixture | Video

Indian spicy mixture. Packed with the crunchy deliciousness of chickpea flour noodles, subtle spices, roasted peanuts and curry leaves, this classic snack is a great accompaniment to your afternoon tea. Quick and easy to make, the spiced gram flour batter joins turmeric, red chili powder and asafetida to create the ultimate snack that can be stored in an airtight container for a month.

One of my most favorite things to indulge in on a cold rainy day is deep fried goodies. I’m pretty sure many people can relate. Whether sweet or savory, they add absolute indulgence to your afternoon tea. Well, there are so many easy recipes on the blog for deep fried snacks that are super delicious and indulgent. Today, I’ll introduce you to an absolutely amazing recipe loaded with different textures and deliciousness in every crunch.

 Indian Spicy Mixture – a savory snack featuring sev (chickpea flour noodles), boondhi (chickpea flour drops), roasted peanuts and curry leaves. You can also add chana dal if you like. I also like to add a couple of crushed garlic cloves to impart a wonderful garlic flavor. And again, all the ingredients need to be deep fried before combining them together.

How To Make Indian Spicy Mixture

To bring in different textures, this recipe has different elements. And you will need two special equipments to make this mixture – sev or noodles and boondhi or chickpea flour drops. One is a noodle press called idiyappam or string hopper maker that’s easily available from Indian grocery stores. The other equipment is a slotted spoon to make the boondhis.

Let’s start with sev or chickpea flour noodles recipe for  Indian spicy mixture. First mix together chickpea flour (besan), rice flour, ground turmeric, red chili powder, asafetida and a pinch of salt. Add enough water and knead to a smooth dough. You will need to place this dough in the string hopper maker and pipe the noodles into hot oil.

Next up, the boondhis. It’s very similar to the boondhis you make for ladoos. The only difference is that you don’t need to soak them in sugar syrup. We are talking about savory boondhis here. You will need to make a thick batter consisting of chickpea flour (besan), rice flour, ground turmeric, red chili powder and asafetida. Pass this mixture through a slotted spoon and into hot oil to make chickpea flour drops or boondhis.

Apart from sev and boondhis, you will also need to deep fry some curry leaves. Chana dal and garlic are optional ingredients, however, they add more flavor and texture to this  Indian spicy mixture.

More Indian Snack Recipes:

• Herbed Baked Papdi | Indian Crackers 
• Parippu Vada | Masala Vada| South Indian Lentil Cakes
• Aloo Tikki | Indian Mashed Potato Patties 
• Poha Cutlet | Rice Flakes Cutlet 
• Onion Bhaji | Spiced Onion Fritters 
• Sukhiyan | Battered Sweetened Green Gram 
• Kerala Banana Fritters |Pazham Pori | Ethakka Appam

Yield: 3 cups

Indian Spicy Mixture | Video

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Spicy Indian mixture featuring sev, boondhis, peanuts and curry leaves tossed in subtle spices

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Sev or chickpea flour noodles:

• 2 cups besan (gram flour or chickpea flour)
• ½ cup rice flour
• ½ teaspoon red chili powder
• ¼ teaspoon ground turmeric (turmeric powder)
• A pinch of asafetida
• Salt to taste
• Water, to make dough

Boodhi or chickpea flour drops:

• ¾ cup besan (gram flour or chickpea flour)
• 1 tablespoon rice flour
• A pinch of ground turmeric (turmeric powder)
• A pinch of red chili powder
• A pinch of asafetida
• Salt to taste
• Water, to make batter

Other ingredients:

• 1 cup raw or roasted peanuts with skin
• 3 sprigs of curry leaves
• ½ cup chana dal (split chickpeas) (optional)
• 2 garlic cloves, peeled and crushed
• Oil for deep frying
• ½ teaspoon red chili powder
• A pinch of asafetida
• Salt to taste

Instructions

Sev or chickpea flour noodles:

1. Place besan, rice flour, ground turmeric, red chili powder and asafetida in a large bowl. Season with salt.
2. Add water, little by little, to knead the mixture to a soft dough.
3. Grease an idiyappam maker or string hopper maker. Place a mold with small multiple holes in it. Fill the idiyappam press with dough. Close with lid. Set aside.
4. Meanwhile, heat oil for deep frying in a saucepan. Press the
   dough into hot oil. Fry dough, in batches, until golden. Drain on an absorbent paper towel. Break into small pieces. Set aside.

Boondhi or chickpea flour drops:

1. Place besan, rice flour, turmeric, red chili powder and asafetida in a bowl. Season with salt.
2. Add water, little by little, to make smooth batter. Add batter to hot oil, in batches, through a slotted spoon.
3. Fry, stirring occasionally, until crisp and golden. Drain on an absorbent towel. Set aside.

Deep fry other ingredients:

1. If using raw peanuts, deep fry and drain on an absorbent towel. Set aside.
2. Deep fry curry leaves, chana dal (if using) and garlic (if using). Drain on an absorbent towel. Set aside.

Assemble:

1. Place all the deep-fried ingredients in a large bowl. Add red chili powder and asafetida.
2. Season with salt. Toss.
3. Once cooled, store in an airtight container for up to a month. Serve with afternoon tea.

Notes

1. Add a teaspoon cajun seasoning to the mixture for a delicious twist
2. This recipe requires a special kind of noodle press called idiyappam or string hopper maker. It's easily available from Indian grocery stores.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 345Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 374mgCarbohydrates 39gFiber 5gSugar 4gProtein 11g

The nutritional data is for information purposes only

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