Spicy Indian Mixture Recipe – Kara Boondi & Omapodi Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Indian Mixture Recipe – Kara Boondi & Omapodi Snack

Hey everyone! If you’re anything like me, you need a good snack on hand. And honestly, nothing beats a crunchy, spicy Indian mixture. This recipe is a family favorite – I first made it when I was trying to recreate the delicious mixtures my grandmother used to make for Diwali, and it’s been a hit ever since! It’s perfect for tea time, movie nights, or just when you need a little something to munch on.

Why You’ll Love This Recipe

This spicy Indian mixture (often called chivda or mixture) is seriously addictive! It’s a delightful blend of textures and flavors – crunchy, savory, and with a lovely kick of spice. It’s also surprisingly easy to make, especially if you prep some of the components ahead of time. Plus, it’s totally customizable, so you can adjust the spice level and add your favorite ingredients.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup kara boondi
• 1 cup omapodi
• ¼ cup poha (flattened rice)
• ¼ cup fried gram dal (chana dal)
• 3 tablespoons cashews
• ¼ cup peanuts
• A handful of curry leaves
• 1 teaspoon red chili powder
• A pinch of hing (asafoetida)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Curry Leaves: Fresh curry leaves are essential. They add such a wonderful aroma and flavor. Don’t even think about using dried ones if you can help it!
• Boondi & Omapodi: You can find these at most Indian grocery stores. There are different types of boondi – small, medium, and large. I prefer a mix for a nice variety of textures. Omapodi can also vary in thickness; choose your favorite!
• Red Chili Powder: The type of chili powder you use will determine the heat level. Kashmiri chili powder gives a beautiful color with mild heat, while a spicier variety will give you a real kick.
• Hing (Asafoetida): Don’t skip the hing! It adds a unique savory depth that you won’t get from anything else. It has a strong smell initially, but it mellows out when cooked. If you’re not familiar with it, it’s a resin with a pungent odor, often used in Indian cooking to aid digestion.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, prepare the kara boondi and omapodi if they aren’t already ready.
2. Now, let’s fry! Deep fry the peanuts and curry leaves separately until they’re nice and crisp. Drain them on paper towels to remove any excess oil.
3. Next up, fry the poha and fried gram dal separately until crispy. A tiny pinch of salt and hing while frying them adds a lovely flavor – totally optional though!
4. Fry the cashews until they turn a beautiful golden brown. Again, drain well on paper towels.
5. Time to combine! Add all the fried ingredients to a large mixing surface or a big container.
6. Sprinkle in the red chili powder, hing, and salt. Gently mix everything together with your hands (be careful, the ingredients will be warm!) or by shaking it all up in an airtight container.
7. Want to take it to the next level? This is where you can add crushed ribbon pakoda, mullu murukku, or thattai for extra texture.

Expert Tips

• Crispness is Key: Make sure all the ingredients are completely dry before mixing. Any moisture will make the mixture soggy.
• Fry in Batches: Don’t overcrowd the frying pan. Fry in smaller batches to ensure everything gets evenly crispy.
• Taste as You Go: Adjust the salt and chili powder to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level Adjustments: If you like it really hot, add more chili powder or a pinch of cayenne pepper. For a milder version, use Kashmiri chili powder.
• Maharashtra Chivda Style: My friend’s mom makes a fantastic chivda with a generous amount of grated coconut and a touch of turmeric.
• South Indian Mixture: Add a handful of bombay mix and some boondi masala for a South Indian twist.
• Extra Texture: I love adding crushed ribbon pakoda or mullu murukku for an extra layer of crunch. Dried coconut flakes are also a delicious addition!

Serving Suggestions

Honestly, this mixture is delicious straight out of the container! It’s perfect with a cup of chai, as a side with your lunch, or as a snack while watching a movie. You can also pack it in small bags for a quick and easy on-the-go snack.

Storage Instructions

Store the mixture in airtight containers at room temperature. It should stay fresh and crispy for up to 2 weeks, but let’s be real, it probably won’t last that long!

FAQs

Let’s answer some common questions:

• How long does this mixture stay fresh? Around 2 weeks in an airtight container, but it’s best enjoyed within the first week for maximum crispness.
• Can I make this mixture ahead of time? Absolutely! You can fry the ingredients and store them separately, then combine everything just before serving.
• What is the best way to fry the ingredients for maximum crispness? Fry in small batches and ensure the oil is hot enough. Drain well on paper towels.
• Can I use different types of nuts or seeds? Definitely! Feel free to add almonds, walnuts, or even sunflower seeds.
• What is hing and can I substitute it? Hing (asafoetida) has a unique flavor that’s hard to replicate. If you absolutely can’t find it, you can try a tiny pinch of garlic powder, but it won’t be quite the same.

Enjoy making (and eating!) this delicious spicy Indian mixture. Let me know in the comments how it turns out for you!