Bombay Mix Recipe
Indian · Snack · 25 min total
A crunchy, spicy, and tangy Indian snack mix perfect for tea time or as a party nibble. This homemade version lets you control the spice level and freshness.
15
min prep
min prep
10
min cook
min cook
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 cups puffed rice (murmura)
- 1 cup thin sev (gram flour noodles)
- 1/2 cup roasted peanuts
- 1/2 cup roasted chickpeas (dalia)
- 1/4 cup fried curry leaves
- 1/4 cup chopped onion (optional)
- 1/4 cup chopped tomato (optional)
- 1 teaspoon chaat masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon amchur (dry mango powder)
- Salt to taste
- 2 tablespoons vegetable oil
Instructions
- Heat oil in a large pan over medium heat. Add peanuts and roast until golden, about 2 minutes. Remove with a slotted spoon and set aside.
- In the same oil, add curry leaves and fry for 30 seconds until crisp. Remove and set aside.
- Lower heat to medium-low. Add puffed rice and stir gently for 2-3 minutes until lightly toasted. Remove from pan and place in a large mixing bowl.
- Add sev, roasted chickpeas, fried peanuts, and fried curry leaves to the bowl with puffed rice.
- In a small bowl, mix chaat masala, red chili powder, turmeric, cumin, amchur, and salt. Sprinkle this spice mix over the ingredients in the bowl.
- Toss well to combine evenly. If using onion and tomato, add them just before serving to maintain crunch.
- Allow the mix to cool completely before storing in an airtight container.
Tips
- For extra crunch, store in an airtight container at room temperature for up to a week.
- Adjust chili powder to taste; add a pinch of sugar for sweetness if desired.
- Serve immediately after adding fresh onion and tomato for best texture.
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