Spicy Bombay Mix Recipe – Peanuts, Makai Poha & Homemade Masala

Last Updated on 2 months by Neha Deshmukh

Spicy Bombay Mix Recipe – Peanuts, Makai Poha & Homemade Masala

Introduction

Oh, Bombay Mix! This crunchy, spicy snack is pure nostalgia for me. Growing up, my Nani (grandmother) always had a jar of this sitting out, and it would disappear within minutes whenever family came over. It’s the perfect blend of textures and flavors – sweet, spicy, and utterly addictive. I’m so excited to share my version with you, complete with a homemade masala that takes it to the next level. It’s surprisingly easy to make, and trust me, once you taste it, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just any Bombay Mix. We’re making it from scratch, which means maximum flavor. Forget store-bought – this version is fresher, spicier, and completely customizable to your taste. Plus, the aroma while everything is frying is just heavenly! It’s perfect for tea time, movie nights, or just a little afternoon pick-me-up.

Ingredients

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

• 2 tsp chilli powder
• 1 tsp turmeric powder
• 1 tsp chaat masala
• 1 tsp salt
• 0.5 tsp pepper powder
• 2 tbsp powdered sugar
• Pinch of hing (asafoetida)
• 0.5 cup peanuts
• 0.25 cup roasted gram dal (chana dal)
• 0.25 cup almonds
• 0.25 cup cashews
• 2 tbsp raisins
• 0.5 cup dry coconut, grated
• 3 dried red chillies
• Few curry leaves
• 400 grams makai poha / corn flakes

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Spices: Freshly ground spices are always best. They have a much more potent flavor. If you can, grind your own chilli powder – it makes a huge difference!
• Makai Poha (Corn Flakes): Look for a good quality makai poha that isn’t too broken. It should be relatively uniform in size for even frying.
• Masala Blends: Chaat masala blends vary regionally. Feel free to use your favorite brand! Some are tangier, others spicier.
• Hing (Asafoetida): A little goes a long way! It adds a lovely savory depth. If you’re not a fan, you can reduce the amount or omit it altogether (see variations below).
• Nuts: Use good quality, fresh nuts for the best flavor and crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the namkeen masala. In a bowl, combine the chilli powder, turmeric, chaat masala, salt, pepper powder, sugar, and hing. Mix well and set aside.
2. Now, let’s start frying! Heat oil in a deep frying pan or wok. Fry the peanuts until they’re golden brown and crispy. Remove and drain on paper towels.
3. Repeat with the roasted gram dal, almonds, and cashews, frying each separately until crisp. Don’t overcrowd the pan!
4. Next, fry the raisins and grated coconut until lightly golden. Be careful with the raisins – they can burn quickly.
5. Fry the dried red chillies and curry leaves until they are crisp. This happens fast, so keep a close eye on them!
6. While everything is still hot, combine all the fried ingredients in a large bowl.
7. Add 2 tablespoons of the masala mix and toss well to coat everything evenly.
8. In the same hot oil, deep-fry the makai poha until it puffs up beautifully. Drain on paper towels to remove excess oil.
9. Finally, add the fried makai poha to the bowl and mix with the remaining masala. Toss until everything is well combined.

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is key. It should be hot enough to fry quickly but not so hot that it burns the ingredients.
• Don’t Overcrowd: Frying in batches prevents the oil temperature from dropping and ensures everything gets crispy.
• Drain Well: Thoroughly draining the fried ingredients on paper towels is crucial for a non-greasy Bombay Mix.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level Adjustments: Add more chilli powder for extra heat, or reduce it for a milder flavor.
• Nut-Free Option: Omit the almonds and cashews, and increase the amount of peanuts and gram dal.
• Jain-Friendly Adaptation: Simply leave out the hing (asafoetida).
• Diwali/Festival Special: Add a handful of boondi (tiny fried chickpea flour balls) for an extra festive touch. My aunt always adds it for Diwali, and it’s a huge hit!

Serving Suggestions

Bombay Mix is fantastic on its own, but it also pairs well with:

• A cup of hot chai (tea)
• A side of raita (yogurt dip)
• As a topping for salads or chaat

Storage Instructions

Store the cooled Bombay Mix in an airtight container at room temperature for up to a month. It tends to lose its crispness over time, so it’s best enjoyed within a few weeks.

FAQs

• What is the best way to ensure the Bombay Mix stays crispy? Make sure all the ingredients are thoroughly dried after frying, and store it in an airtight container.
• Can I use pre-made chaat masala? Absolutely! Just adjust the amount to your liking.
• What oil is best for deep frying? I prefer using groundnut oil or vegetable oil for deep frying. They have a high smoke point and a neutral flavor.
• How can I adjust the sweetness level? You can reduce or increase the amount of powdered sugar to suit your preference.
• Can I make this Bombay Mix ahead of time for parties? Yes, you can! It actually tastes even better after a day or two, as the flavors have time to meld. Just make sure to store it properly to maintain its crispness.