How to make Spicy Mixture snacks

 Here’s a simple and tasty South Indian–style spicy mixture recipe — crunchy, spicy, and perfect for tea time! 🍵🔥

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🧂 Ingredients:

For the base:

• Besan (gram flour / kadala maavu) – 1 cup

• Rice flour – ½ cup

• Butter or hot oil – 1 tbsp

• Salt – as needed

• Water – to make dough

• Oil – for deep frying

Other ingredients (for mixture):

• Fried peanuts – ¼ cup

• Roasted gram dal (pottu kadala) – 2 tbsp

• Cashew nuts – 2 tbsp (optional)

• Curry leaves – few

• Red chilli powder – 1½ tsp (adjust to taste)

• Turmeric powder – ¼ tsp

• Hing (asafoetida) – 1 pinch

• Salt – to taste

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🍳 Preparation Steps:

1. Make the sev dough

1. In a bowl, mix besan, rice flour, salt, and butter (or hot oil).

2. Add water little by little and make a smooth, soft dough (like idiyappam dough).

2. Fry the sev (omapodi)

1. Heat oil in a deep frying pan.

2. Fill the dough into a sev press (murukku maker) with the fine hole plate.

3. Press the dough directly into hot oil in circular motion.

4. Fry on medium flame until crispy and golden.

5. Remove and drain on tissue. Break into small pieces when cool.

3. Fry other ingredients

1. In the same oil, fry peanuts till golden and crisp. Remove and drain.

2. Fry cashew nuts lightly golden.

3. Fry curry leaves until crisp.

4. You can also fry boiled chickpeas, cornflakes, or flattened rice (aval) if you want extra crunch.

4. Mix and spice

1. In a large mixing bowl, combine:

   • Broken sev

   • Fried peanuts, roasted gram dal, cashews, curry leaves

2. Sprinkle chilli powder, turmeric powder, hing, and a little salt.

3. Toss everything gently until well coated.

5. Cool and store

• Allow it to cool completely.

• Store in an airtight container — stays crispy for up to 2–3 weeks.

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🌶️ Optional variations:

• Add a few fried boondi for texture.

• Mix in fried beaten rice (aval mixture) for a crunchy twist.

• For extra heat, sprinkle a little pepper powder along with chilli powder.

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Would you like the Kerala bakery-style spicy mixture (with coconut oil flavor and fried beaten rice) or Tamil Nadu tea-shop style mixture (with boondi and sev)?