Kerala Spicy Mixture

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For the Sev/Noodles

  • Chickpea/Gram Flour
    : 3 cups
  • roasted Rice flour
    : 1/4 cup
  • Chilli powder
    : 2 heaped teaspoons
  • Asafoetida
    : 3/4 teaspoon
  • Turmeric powder
    : 1/4 teaspoon
  • Water
    : 3/4th cup
  • Butter melted
    : 2 tablespoons
  • Salt
    : to taste

For the Boondi/Drops

  • Chickpea flour
    : 1 cup
  • Turmeric powder
    : 1/4 teaspoon
  • Water
    : 1/2 cup plus 2 tablespoons
  • Salt
    : to taste

Nuts & spices:

  • Cashewnuts
    : 3/4 th cup
  • Split Chickpea dal/lentil
    : 1/2 cup
  • Peanuts
    : 3/4th cup
  • Red chilli powder
    : 1 1/2 tablespoon
  • asafoetida powder
    : 1
  • Garlic sliced
    : 3
  • green chillies sliced
    : 3
  • Dried Red chillies (optional)
    : 8-10
  • Curry leaves
    : 20-25
  • Salt
    : to taste


Hello Guys and Gals!!!!!

How are you all doing ? I have been trying hard to keep up the pace of updating the blog. I thought I can make it this week, unfortunately, due to Diwali preps and celebrations, time was just flying away and by the time i get down to sit for sometime, I get damn tired and will be in no mood to pen down anything. Hope everyone had a good time during the festivties. This video of Kerala Spicy Mixture was one of my snacks for this season.

Mixture, is a tea time snack all over India. Better known as Chiwda, chevdo, buso, it is also known as Bombay Mix. There is a snack named mix in Some European countries. The name Bombay mix was derived from it when the English people ruled India. Every part of India has its own version of mixture. It is basically a mixture of chickpea flour noodles/Sev, boondis along with fried nuts, lentils and spices. There is the South Indian version and the North Indian version. Each part has its distinctive features.

Other than lentils and nuts, you can also find cornflakes, raisins and the like in different North Indian Version. Addition of the ingredients depends upon region and culture and food habits. South Indian version was purely spicy in the early days though you can find non spicy version in which eggs are used in the making of chickpea noodles along with fried mung beans. My recipe is the pure spicy one which is authenticated as the Kerala spicy mixture.

Red chilli powder, turmeric powder and asafoetida are the main spices involved in making this fiery. Peanuts, Cashewnuts, split chickpea gram are the nuts and lentils used in this. I have added some garlic for some that aroma, flavor and health. Preparation of the chickpea dough is an aspect which you have to take care of. Adding of water should be done carefully as the texture of the dough should be of loose nature. This means, the dough should be loosely pliable, looser than the chapathi dough but not runny nature.

Water can be added in batches. The dough will stick to your hands in the beginning, but as it combines to form a dough, stickiness will keep reducing. Adding of oil or melted butter will help in taking away the stickiness. Once the dough is rested you can just apply some oil on your palms and start assembling it to the noodle maker. Second part is the boondi or drops preparation for which the batter should be loose. For a light and airy boondi, the batter texture is of great importance.

Asafoetida, is the one thing which gives this snack that kick and flavor. Fried curry leaves gives that punch and extra kick along with garlic to fiery mixture. Curry leaves are one thing which imparts that aroma which is so intoxicating as well as which carry many health beneifts. Finally the temperature of oil should be the main concern when you start frying the noodles and nuts. Always keep the temperature at high when you add the ingredients and reduce it to medium low after a minute as all these items get cooked in minutes.

This is a perfect tea time snack for all those savory and spice people which can be enjoyed during family time as well as for entertaining your guests.


In a large mixing bowl, add all the ingredients except water and melted butter. Combine till well blended. Slowly add water, mixing it into a pliable sticky dough. Add the melted butter and knead to form a dough. Rest for half an hour.


In another mixing bowl, add Chickpea flour,turmeric powder, Salt and slowly add the water combining to form a lump free batter. Slowly loosen it up by adding more water. Set aside.


Heat a wok with generous amount of oil. Heat up.

Fill the noodle maker with the dough and press the noodles/sev into hot oil. Deep fry till light golden in color. Repeat till done with the whole lot of dough.

Next is the turn of Boondi or drops. Slotted ladle is used for this. Pour the batter through the slotted ladle and fry till crisp and without changing color.

Then fry the cashews, split chick pea dal, peanuts followed by the garlic, chillies and curry leaves. If you are opting for red chillies, fry the red chillies too.

Take a large mixing bowl. Add the sev/noodles into this and crush it to small pieces. Then add rest of the ingredients followed by the powders and salt. Mix up till all the spices, nuts, lentils, noodles are all well combined.

Store in airtight sterlized containers and use as and when needed. Cutting Chai and Black tea goes well with this.

Happy Cooking!!!!!

Here is our video presentation

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