Indian Spicy Mixture | Video
Spicy Indian mixture featuring sev, boondhis, peanuts and curry leaves tossed in subtle spices
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Servings cups
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:
- Place besan, rice flour, ground turmeric, red chili powder and asafetida in a large bowl. Season with salt.
- Add water, little by little, to knead the mixture to a soft dough.
- 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.
- 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:
- Place besan, rice flour, turmeric, red chili powder and asafetida in a bowl. Season with salt.
- Add water, little by little, to make smooth batter. Add batter to hot oil, in batches, through a slotted spoon.
- Fry, stirring occasionally, until crisp and golden. Drain on an absorbent towel. Set aside.
Deep fry other ingredients:
- If using raw peanuts, deep fry and drain on an absorbent towel. Set aside.
- Deep fry curry leaves, chana dal (if using) and garlic (if using). Drain on an absorbent towel. Set aside.
Assemble:
- Place all the deep-fried ingredients in a large bowl. Add red chili powder and asafetida.
- Season with salt. Toss.
- Once cooled, store in an airtight container for up to a month. Serve with afternoon tea.
Video
Notes
- Add a teaspoon cajun seasoning to the mixture for a delicious twist
- This recipe requires a special kind of noodle press called idiyappam or string hopper maker. It's easily available from Indian grocery stores.
Nutrition
Serving: 1g | Calories: 345kcal | Carbohydrates: 39g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Sodium: 374mg | Fiber: 5g | Sugar: 4g