This is a quick and easy instant mixture recipe for tea-time snacks. Mixture, as the name suggests is a savoury mix of light fried ingredients, dry fruits, nuts and spices. It is also known as Namkeen. While you can buy readymade mixture packs, they are expensive and don’t have your personal touch and flavour. Hence this recipe of homemade crisp and crunchy mixture. The flavour of this recipe tilts towards the South Indian Mixture style, with a hint of namkeen from the East.

This snack is very lightly spiced and has a subtle flavour. It is basically a mix of various spicy and dried ingredients, such as fried lentils, peanuts, chickpea flour sev, boondi, Chana jor garam (cooked chickpeas that have been flattened, fried, and seasoned with spices), flaked rice (Poha or chivda), fried cashew nuts and raisins. Generally, South Indian mixture includes curry leaves, but I have not added them.

Instead of snacking on greasy foods that contain fats that increase cholesterol and your weight, we choose items like nuts mix that contain monounsaturated fats. These are good fats that boost your health and well-being.

Okay, here’s step by step recipe on how to make Instant Mixture (Namkeen) in about 20 minutes. This will make about 500 grams of mixture that you can keep in storage for a few days.

Ingredients for Instant Mixture Recipe

Chivda (Flattened Rice) – 200 gms
Peanuts – 60 gms
Cashew – 60 gms
Raisin – 60 gms
Moong dal Namkeen – 60 gms
Bhujiya – 60 gms
Chana Jor Garam – 60 gms
Black salt – ½ teaspoon or as per your taste
Red chili Powder – ½ tablespoon
Chat Masala Powder – ½ tablespoon
Oil for frying

Instruction for Instant Mixture Recipe

First, clean and sieve the chivda (poha or flattened rice) properly.

Heat oil in a wok or deep-frying pan on high heat. Once the oil is hot, put the flame on medium-low, and fry peanuts till they become light golden brown. Remove the peanuts on a paper towel.

Similarly fry raisins till they swell and become plump in size.

Now do the same process with the cashews.

Lastly fry the chivda. wait for it to cool down to room temperature.

Now, place all the ingredients in a big mixing bowl, and mix them up, like this

The mixture is ready. Store in an airtight container, and serve for a few days.

Note:

Use sufficient oil while frying chivda, otherwise it will not puff up well.
regularly check the oil temperature, don’t let it overheat.

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