Authentic Indian Mixture Recipe – Besan, Aval & Spicy Boondi Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Mixture Recipe – Besan, Aval & Spicy Boondi Snack

Hey everyone! If you grew up in an Indian household, or have ever been lucky enough to visit during a festival, you know the magic of a good mixture. It’s that perfect blend of crunchy, spicy, and savory that just keeps you reaching for more. I remember my grandmother making a huge batch every Diwali, and the aroma would fill the entire house. Today, I’m sharing my version – a recipe that’s been passed down and tweaked over the years, and I can’t wait for you to try it!

Why You’ll Love This Recipe

This Indian mixture isn’t just a snack; it’s a feeling. It’s the taste of celebration, the comfort of home, and the joy of sharing. It’s surprisingly easy to make (though it does take a little time!), and completely customizable to your spice preference. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian treat.

Ingredients

Here’s what you’ll need to create this delightful snack:

• 4 cups besan (chickpea flour) – about 500g
• 1 cup rice flour – about 150g
• 1 teaspoon red chili powder (cayenne) – adjust to your spice level!
• Salt to taste
• Oil as needed for deep frying
• ?? cup aval (flattened rice flakes) – about 100g
• ?? cup pottu kadalai (roasted bengal gram) – about 100g
• ?? cup roasted unsalted peanuts – about 100g
• ?? cup curry leaves – about 20g
• 1 teaspoon asafetida (hing)
• 1 teaspoon red chili powder (cayenne)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Besan (Chickpea Flour) – The Foundation: This is the star of the show! Make sure yours is fresh for the best flavor and texture.

Rice Flour – For Texture and Crispness: Don’t skip this! It adds a wonderful lightness and crunch to the sev and boondi.

Aval (Flattened Rice Flakes) – Regional Variations & Quality: Aval comes in different thicknesses. I prefer the medium-thick variety – it crisps up beautifully. You can find it at most Indian grocery stores.

Pottu Kadalai (Roasted Bengal Gram) – A Traditional Component: These little guys add a lovely nutty flavor and satisfying crunch. You can usually find them pre-roasted, which saves you a step.

Spices – Chili Powder & Asafetida (Hing): Asafetida (hing) has a unique pungent aroma that adds a depth of flavor. A little goes a long way! Use good quality chili powder for the best color and heat.

Oils – Choosing the Right Oil for Frying: I recommend using a neutral-flavored oil with a high smoke point, like groundnut oil or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the besan and rice flour in a large bowl. Divide this mixture into two portions – roughly 3 cups of besan mixture and 1 cup of besan mixture.
2. To the larger portion (3 cups), add salt to taste and enough water to form a thick, but smooth dough. It shouldn’t be runny!
3. Heat oil in a deep frying pan or wok over medium heat. Press the dough through a sev/omapodi press directly into the hot oil. Fry until golden brown and crisp, then drain on paper towels.
4. Now, for the boondi! Mix the remaining smaller portion of flour (1 cup) with salt, chili powder, and enough water to create a smooth batter. It should be a pouring consistency.
5. Using a perforated ladle (a boondi ladle), pour small droplets of the batter into the hot oil. Fry until golden and crisp, then drain on paper towels.
6. Deep-fry the aval (flattened rice) and curry leaves separately until crisp. Be careful, as they can splatter! Drain well.
7. In a really large bowl, combine the sev, boondi, aval, curry leaves, pottu kadalai, peanuts, asafetida, chili powder, and salt. Give it a good mix while everything is still warm – this helps the flavors meld together.
8. Taste and adjust the seasoning as needed. Don’t be shy!
9. Finally, and this is important, let the mixture cool completely before storing it in an airtight container. This ensures it stays crispy.

Expert Tips

Want to take your mixture to the next level? Here are a few of my secrets:

Achieving the Perfect Crispness: Make sure the oil is hot enough before frying, but not smoking. Fry in batches to avoid overcrowding the pan.

Mastering the Sev & Boondi Technique: Practice makes perfect! If you’re new to using a sev press or boondi ladle, don’t get discouraged. It takes a little getting used to.

Balancing the Spice Level: Start with less chili powder and add more to taste. Remember, you can always add spice, but it’s hard to take it away!

Working with Aval (Flattened Rice): Fry the aval quickly, as it can burn easily. Keep a close eye on it!

Variations

This recipe is a great base for experimentation!

Vegan Mixture Adaptation: This recipe is naturally vegan! Just double-check your oil source.

Gluten-Free Considerations: This recipe is naturally gluten-free, as long as your besan and rice flour are certified gluten-free.

Spice Level Adjustments (Mild, Medium, Hot): For mild, omit the chili powder altogether. For medium, use 1 teaspoon. For hot, add up to 2 teaspoons or more!

Festival Adaptations (Diwali, Janmashtami): During Diwali, I like to add a handful of dried fruits and nuts. For Janmashtami, I sometimes add a pinch of saffron for a beautiful color and aroma.

Regional Variations – South Indian vs. North Indian Styles: South Indian mixtures often include more curry leaves and sometimes a touch of mustard seeds. North Indian mixtures tend to be a bit sweeter and may include dried ginger powder.

Serving Suggestions

This mixture is perfect as a standalone snack with a cup of chai. It’s also great to serve to guests, or to pack for picnics and road trips. My kids love it as an after-school treat!

Storage Instructions

Store the cooled mixture in an airtight container at room temperature. It should stay crispy for up to 2 weeks, but honestly, it never lasts that long in my house!

FAQs

What is the best way to store this mixture to keep it crispy?

Airtight is key! Make sure the container is completely sealed to prevent moisture from getting in.

Can I make this mixture ahead of time? If so, how long will it stay fresh?

Yes, you can! It will stay fresh for up to 2 weeks in an airtight container.

What can I substitute for asafetida (hing) if I don’t have it?

A pinch of garlic powder or onion powder can provide a similar savory flavor, though it won’t be exactly the same.

What type of oil is best for deep frying this mixture?

Groundnut oil or vegetable oil are good choices, as they have a high smoke point and neutral flavor.

Can I adjust the amount of chili powder to make it less spicy?

Absolutely! Start with a small amount and add more to taste.

Is it possible to bake the sev and boondi instead of frying?

While you can try to bake them, it’s very difficult to achieve the same crispy texture as frying. Frying is definitely recommended for the best results.

Enjoy making (and eating!) this delicious Indian mixture. I hope it brings a little bit of joy to your kitchen and your taste buds! Let me know in the comments how it turns out for you.