Mixture is a, I will call it ‘National snack of India’, which has got regional variation. It is a crispy snack that is usually had along with tea/coffee. As the name suggests is a mixture of normally available household ingredients like groundnut, sopur koro/sev prepared from besan, fried vegetables like potatoes, curry leaves, pulses, phova and corn flakes as well. If you want to increase the richness of the dish then add cashew nuts, raisins, badam etc. Mixture can also be prepared salty, sweet, spicy according to your taste buds. You can also prepare mixture in batches. So just relax, enjoy and prepare the dish and share with your family and friends. For this you can fry and keep groundnuts and channa dhal, prepare and keep Sopur koro and Boondi 2 to 3 days prior and store them in separate air tight containers. If you are preparing in batches then you will not have a very tedious job when compared to preparation on one single day. Preparing in batches will be a better option especially for working women.
We Konkani’s prepare Mixture during festival in temple when a lot of guests are expected, for upanayanam and wedding especially to be filled in small packets to be distributed to family members and friends.
Ingredients
You need
- 2 to 3 cups of sopur koro
- 2 to 3 cups of boondi
- 1/4th cup of peanuts
- 1/4th cup of channa dhal
- 2 to 5 sprigs of curry leaves
- ½ cup phova/redflakes (thin flat red/white)
- A pinch of asafoetida
- 1 tspn red chilli powder
- 1/4th tspn kashmiri red chilli powder (as colourant; optional)
- Salt to taste
Method
Sopur koro and boondi have already been prepared by us and you can refer my previous posts on that. Transfer the required amount and keep aside.
Preparing phova/ rice flakes
For frying the phova place the strainer dipping in the oil (Photo A). Add phova into it (Photo B) and fry till crisp. Drain them onto paper towel/using a strainer (Photo C).
Preparing the groundnut
Fry the groundnuts in the same oil till golden brown. Drain excess oil through the strainer.
Sprinkle a pinch of salt to the hot groundnuts.
Preparing curry leaves
Next fry curry leaves till crisp. Drain them onto paper towel.
Preparation of channa dhal
Preparation of channa dhal is same as that in Phova ukkari. You can refer my previous post on that.
Sprinkle a pinch of salt when the dhal is hot.
Add all the fried items to the wide mouth vessel into which sopur koro and boondi are kept.
See for salt and if required only add salt. Add hing and chilli powder.
Mix all the ingredients till everything gets combined iniformly. Be careful while mixing so that you do not break everything.
Your Mixture is ready.
After cooling store in air tight containers.
Shelf life : 1 month
Tips
You can add powdered sugar if you want a sweet version of the mixture.
You can also prepare mixture in batches. For that you can fry and keep groundnuts and channa dhal, prepare and keep sopur koro and boondi 2 to 3 days prior. Store them in separate air tight containers. But remember you should not fry and keep the phova/rice flakes and curry leaves earlier. This has to be done only on the day you are going to prepare the Mixture.
If you feel that you have channa dhal or groundnuts in excess just do not throw them away add chilli powder to it and consume as such.
If you want to increase the richness of the dish then add cashew nuts, raisins, badam etc.
