MIXTURE SNACKS
Description
“Mixture” is a generic term for a diverse category of savory, crunchy Indian snacks (namkeen) made by blending various deep-fried ingredients like gram flour noodles (sev), fried lentils, nuts, and spices. While it is a staple tea-time snack across India, its composition and name vary significantly by region.
1. Key Ingredients and Texture
There is no fixed recipe, as a “mixture” can be customized to personal taste, but common elements include:
- Base: Various sizes of Sev (chickpea flour noodles) and Boondi (fried chickpea flour pearls).
- Crunchy Additions: Fried peanuts, roasted cashews, fried lentils (moong or masoor dal), and crispy rice flakes (poha) or cornflakes.
- Aromatics: Many versions, especially in the south, include fried curry leaves and garlic.
- Flavoring: Seasoned with salt, chili powder, turmeric, and sometimes amchur (dry mango powder) or sugar for a sweet-savory balance.
2. Regional Varieties and Names
The snack is known by different names depending on where it is prepared:
- Bombay Mix: Famous internationally, it often features sev, fried lentils, peanuts, and gathia.
- Madras/South Indian Mixture: Typically spicy and aromatic with a heavy presence of curry leaves, fried garlic, and varied fried savories like murukku pieces.
- Chivda: Common in Western India (Maharashtra and Gujarat), it often uses a base of flattened rice (poha) or cornflakes.
- Chanachur: The term used in West Bengal and Bangladesh, often having a sharper, mustard-oil-influenced spice profile.
- Navratan Mix: A “nine-gem” blend featuring a wider variety of premium ingredients like dried fruits and nuts
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