Name: Madras Mixture recipe by Amrita Iyer at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 15
Ingredients: THE BOONDI; Gram flour/garbanzo bean flour (besan) 1 cup; Rice flour (for crispy Boondis) 2 tablespoon; Water 1/2 cup plus 2 tablespoon; Salt 1/2 teaspoon; Red chilli powder 1 teaspoon; Turmeric powder (haldi) 1 teaspoon; Soda bicarb 1 teaspoon; Oil to fry; THE SEV; Gram flour/garbanzo bean flour (besan) 1 cup; Asafoetida (Hing) a pinch; Carom Seeds (Ajwain) 1 teaspoon; Turmeric powder (haldi) 1 teaspoon; Oil to fry the Sev 1 tbsp Oil plus(1 tbsp butter can be used for a crunchier sev); Water 1/4 cup plus 1 tablespoon; Salt 1/2 teaspoon; FOR THE MADRAS MIXTURE :; Boondi 1 cup; Broken Sev 1 cup; Bhuna Chana/Roasted Gram/Pottukadalai 1/2 cup; Peanuts 1//2 cup; Cashews 2 tablespoon; Raisins 2 tablespoon; Almonds 2 tablespoon; Curry Leaves 7 – 8; Oil 2 tablespoon; Asafoetida 1 teaspoon; Salt 1 teaspoon; Powdered Sugar 2 teaspoon

ABOUT Madras Mixture RECIPE

“Mixture” is the common name given in South India to an assortment of mixed treats.The result is a delicious trail mix which is great for tea parties on festive occasions as well as it can even be made for everyday consumption.This is available in sealed poly packs but however due to the calorie content they are had sparingly these days.Every item of the mix is deep fried which is why this is made only on festive occasions.Madras Mixture originated from Madras (now Chennai) the capital of Tamil Nadu State in South India. Primarily for the authentic Madras Mixture we need the following items : Boondi – Fried crisp gram flour pearls. Sev – Fried crisp gram flour noodles. Bhuna Chana – Also called Roasted Gram in English and Pottukadalai in Tamil Peanuts Dry fruits and nuts Spices

Ingredients Serving: 15

THE BOONDI
Gram flour/garbanzo bean flour (besan) 1 cup
Rice flour (for crispy Boondis) 2 tablespoon
Water 1/2 cup plus 2 tablespoon
Salt 1/2 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder (haldi) 1 teaspoon
Soda bicarb 1 teaspoon
Oil to fry
THE SEV
Gram flour/garbanzo bean flour (besan) 1 cup
Asafoetida (Hing) a pinch
Carom Seeds (Ajwain) 1 teaspoon
Turmeric powder (haldi) 1 teaspoon
Oil to fry the Sev 1 tbsp Oil plus(1 tbsp butter can be used for a crunchier sev)
Water 1/4 cup plus 1 tablespoon
Salt 1/2 teaspoon
FOR THE MADRAS MIXTURE :
Boondi 1 cup
Broken Sev 1 cup
Bhuna Chana/Roasted Gram/Pottukadalai 1/2 cup
Peanuts 1//2 cup
Cashews 2 tablespoon
Raisins 2 tablespoon
Almonds 2 tablespoon
Curry Leaves 7 – 8
Oil 2 tablespoon
Asafoetida 1 teaspoon
Salt 1 teaspoon
Powdered Sugar 2 teaspoon
Red Chilli Powder 1 teaspoon

Instructions

MAKE THE BOONDI : Mix the gram flour and water making a batter which is neither thick nor very thin.Add the salt,turmeric and red chilli powder and mix well with a whisk.Keep aside for 15 minutes.
Heat oil in a pan.Add the soda bicarb to the Boondi batter and whisk again.When the oil is sufficiently hot,hold the Boondi jhara over the oil.With a soup ladle,pour 2 ladles of the batter on the jhara.
It will fall in pearls into the hot oil.Drag the ladle over the holes of the jhara so that all the batter is used up.Keep aside and fry the Boondis for 1 – 2 minutes on medium heat till crisp and fried.Take out on an absorbent paper.
Make all the Boondis likewise and keep aside.Store in an airtight container to maintain the crispiness of the Boondis.
MAKE THE SEV : Use a Sev press easily available in utensil stores and use the small or thin holed plate for the Sev.
Sift the flour into a bowl and add all the dry spices.Add the 1 tablespoon Oil or butter and mix well.Now start adding water 1 tablespoon at a time and make a soft dough.
Heat Oil and put the dough into the Sev Press.Press out thin noodles into the hot Oil and deep fry till crispy and golden brown.Make Sev with the rest of the dough and cool to room temperature.
Store in airtight containers to maintain freshness and crispiness.
MAKE THE MIXTURE : Heat 1 tablespoon Oil on medium heat and fry the Cashews,Raisins and Almonds till the Raisins puff up like small balloons.Do not fry too much else they will turn bitter.Drain the Oil and keep aside on a dry plate.
Fry the curry leaves in the same oil till crisp.Reserve 4 – 5 for the mixture and mix the rest with salt,sugar and chilli powder.Blend in a coffee grinder for a fine powder.Keep aside.
Heat 1 tablespoon oil and fry Peanuts till they start popping and turning a little dark.Add the Roasted Gram and asafoetida and continue frying till both the ingredients are fried.Place on a clean and dry plate to cool.
Let all the ingredients come to room temperature.In a large bowl start by adding half the Boondi,fried dry fruits,nuts and whole curry leaves,half the Sev,peanuts,rest of the Boondi and then rest of the Sev.
Add the powdered curry leaves and spices and mix well or shake the bowl to amalgamate everything!
So there is your delicious Madras Mixture!Serve with hot tea for one of the best tea time experiences!

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